News and analysis for the global poultry industry.

Articles by Gary Thornton

Did Tyson Foods agree to pay too high a price for Hillshire?

Was Tyson Foods’ winning bid for Hillshire Brands too high a price to pay? More than one analyst has questioned the price levels reached in the bidding for Hillshire Brands by Tyson and Pilgrim’s Pride. Tyson Foods submitted a binding offer to acquire Hillshire Brands for $63 per share in cash, in a bidding process that concluded June 8.
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Pilgrim's Pride, Hillshire Farms in takeover triangle

Pilgrim’s Pride CEO Bill Lovette made the case on May 27 for a merger with Hillshire Brands, but is his acquisition target listening? One of the most compelling merger attempts involving poultry companies is now playing out between Pilgrim’s Pride and Hillshire Brands. It’s a three-way corporate romance (two of the companies in the triangle in the poultry business), and who knows what’s next.
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Animal food rule in FSMA needs revisions, says AFIA

The Food Safety Modernization Act’s provisions are too prescriptive and its language and approach are too human food-oriented, says the American Feed Industry Association
Whether or not poultry feedmanufacturers are ready for the Food Safety Modernization Act (FSMA), the finalrule is expected to be issued August 30, 2015. Feed manufacturers, however, aresaying the rule in its present form is highly prescriptive and needs changingbefore final publication.
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Proposed poultry slaughter modernization rule still hanging fire

FSIS assistant administrator Rachel Edelstein says proposed rule is still under review but near ready for OMB
The poultry slaughter modernization rule is still under review at the Food Safety and Inspection Service (FSIS)prior to being sent for review by the Office of Management and Budget (OMB), according to Rachel Edelstein, assistant administrator for the FSIS’s Office of Policy and Program Development (OPPD).
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EDITOR’S COMMENT

Poultry has a stake in the genetically engineered issue

Poultry businesses operating against the backdrop of mandatory food labeling or un-countered misinformation about GE food and feed ingredients should expect to pay real, tangible costs.
 Poultry businesses operating against the backdrop of mandatory food labelingor un-countered misinformation about GE food and feed ingredients should expectto pay real, tangible costs. 
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FURTHER PROCESSING

Tips for successful marination of poultry meat

Choosing the right marinades and using a combination of injection and tumbling can result in improved flavor, tenderness and yield of poultry meats.
Choosing theright marinades and using a combination of injection and tumbling can result inimproved flavor, tenderness and yield of poultry meats.   
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POULTRY PRODUCTION

Water can be the hidden problem in poor broiler performance

Drinking water for poultry flocks can be a hidden and under-diagnosed problem in poor flock performance.
Drinking water for poultry flocks can be a hidden and under-diagnosed problem in poor flock performance. "Broiler flocks of today need a lot more water than 10 years ago," said Dr. Susan Watkins, University of Arkansas, a leading expert on drinking water for poultry. "Have we paid attention to that increased need as we equip poultry houses and manage the watering systems? Is the increased demand for water being met?"
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SALMONELLA INTERVENTIONS THAT WORK

Maple Leaf Foods reduces Salmonella with enhanced poultry slaughter sanitation

Maple Leaf Foods achieves significant reductions in Salmonella in poultry slaughter operations through the use of sanitation interventions combining muscle power and steam cleaning.
While no food company can promise never to have a food safety problem, Maple Leaf Foods made a very public pledge in 2009 to become a global leader in food safety. Speaking at the 2014 International Production and Processing Expo, Christian Fuchs of Maple Leaf Foods explained the enhanced sanitation approach: It is to attack the bacteria where they are able to live and grow because daily sanitation procedures may not always remove them.  
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FOOD SAFETY OF POULTRY

Food safety interventions that reduce Salmonella in poultry live production

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.
Reducing Salmonella in poultry live-production operations can be an effective means of reducing the food pathogen in the poultry processing plant and the final consumer product. 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.
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