Neck skin is a more significant risk in ground poultry contamination than internalized Salmonella, though bones and spleens may also pose a risk in turkey.
Are you paying enough attention to minimize downgrades?
As tastes become more educated and international, could poultry products that have long been associated only with Asian markets be marketed in the West?
Indonesia’s poultry producers have hurdles to overcome in order to be part of the growing taste for chicken and eggs in their home market.
Making better use of easily available renewable resources would allow the processing sector reduce input costs and the environment.
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Paying attention to poultry welfare at processing improves more than the bottom line
White striations, or white striping, in the breast muscle is an emerging problem in the US and other major global poultry markets including Brazil and Europe.
Choosing the right marinades and using a combination of injection and tumbling can result in improved flavor, tenderness and yield of poultry meats.
Proper execution of these nine steps in the poultry battering and breading process will help ensure superior product quality, proper yield and satisfied customers.
Poultry biosecurity programs are not always planned and executed with the same thoroughness as management, nutrition or health programs.
Maple Leaf Foods achieves significant reductions in Salmonella in poultry slaughter operations through the use of sanitation interventions combining muscle power and steam cleaning.
Vaccination, organic acids and probiotics are among the interventions that work to reduce Salmonella levels of broilers arriving at the slaughter plant, but a carefully focused plan is required for success.
Additional attention in some areas can lead to better plucking results
Some names are no surprise when looking at the largest workforces in the poultry industry, but some strong contenders could take the top slots in coming years
Three tips on what to do -- and things to avoid -- for poultry processors to have a good working relationship with the Food Safety and Inspection Service.
OSI's largest integrated poultry operation globally and largest further processing plant open in Asia.
A more careful approach to how water is used can reduce waste of a valuable resource and improve the bottom line.
Salmonella prevalence on broiler carcasses in the US and the EU and other parts of the world is measured by differing methods. Are the results comparable?
Cargill responds to ongoing demand for locally grown and processed poultry by creating one of the most efficient poultry processing facilities in Europe.
US Department of Agriculture Food Safety and Inspection Service office of policy development representative presents what the agency thinks it has learned from two ground turkey recalls associated with Salmonella
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