Scott M. Russell

Dr. Scott M. Russell, Ph.D., Associate Professor of Poultry Processing and Products Microbiology, University of Georgia, Poultry Science Department, 218 Poultry Science Building, Athens, GA 30602-4356; Phone (706) 542-1368; Fax (706) 542-1827; E-mail [email protected].

Broilers & Turkeys

Decomisos de aves: guía de identificación y causas

Durante el procesamiento, a menudo las canales avícolas se inspeccionan para verificar signos de enfermedad o de contaminación fecal. En algunos casos, la presencia de una enfermedad o de contaminación fecal puede resultar en decomisos.

Figura 1. Celulitis

Processing & Slaughter

Poultry processing condemnations: A guide to identification and causes

Duringprocessing, poultry carcasses are inspected for signs of disease or fecalcontamination. Carcass condemnations differ from country to country.

Figure 6. Hemorrhages in the chicken breast due to overstunning

Processing & Slaughter

New salmonella, campylobacter performance standards for poultry lack scientific foundation

New regulations from the U.S. Department of Agriculture Food Safety and Inspection Service to be implemented in July mean broiler chickens produced in the U.S. will be subject to new performance standards for salmonella and a performance standard for campylobacter for the first time. Scientific data exist that clearly demonstrate no relationship between human salmonellosis and prevalence of salmonella on poultry. The new performance standards will only place additional burdens on the poultry industry, possibly resulting in higher food costs to the consumer with no measurable public health benefit. Such significant changes, without strong scientific data showing public health benefits, place the U.S. chicken industry at a competitive disadvantage for export opportunities.

Controlling salmonella in live production

Controlling salmonella in the live production of poultry can have a favorable impact on food safety, but a comprehensive approach is required and costs play a role

Expanded version: Controlling salmonella in live production

Controlling salmonella in the live production of poultry can have a favorable impact on food safety, but a comprehensive approach is required and costs play a role.

Salmonella reduction calls for multi-hurdle approach

Interventions throughout the plant, combined with a post-chill dip system, can be effective for lowering levels of Salmonella and other bacteria.

Scalder set up as a bath instead of a counter-current river.

Processing & Slaughter

More wings from every chicken?

Here’s an answer for the chicken wings shortage – two more ‘wing’ parts per bird.

New scapula cut after cooking

Cómo entender la descomposición de los productos avícolas

Para encontrar formas de detectar y prevenir la descomposición, es crucial entender cómo se descomponen los productos avícolas.

Filete de pechuga podrido mostrando las diminutas colonias que formarán el recubrimiento baboso

Processing & Slaughter

Understanding poultry products spoilage

Understanding how poultry products become spoiled is critical to finding ways to detect and prevent spoilage.

Spoiled breast fillet showing individual colonies that eventually become a slime layer

Campilobacter, el siguiente desafío

El control de la salmonela ha sido la tarea número uno de la industria avícola, pero se ha comprobado que es una tarea aún más difícil entender y controlar al campilobacter.

De acuerdo con las estadísticas gubernamentales, el campilobacter, como el C. jejuni aquí ilustrado, es la causa Sumner uno de enfermedades alimentarias gastrointestinales en EUA. Foto cortesía de USDA ARS

Salmonella control in the growing broiler

Measures need to be employed in the breeder house, at the hatchery and on the growing farm.

In the hatchery: electrostatic spraying gives better cover than traditional spraying (left). The black ball represents an egg sprayed with disinfectant.

Chlorine - misunderstood pathogen reduction tool

While chlorine is effective in reducing bacteria on carcasses and in the processing plant, better understanding and management is needed.

Chiller with excessive blood in the water: poor bleed-out of poultry carcasses may contribute to high organic loading of the chiller systems.

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