News and analysis for the global poultry industry.

Dianna Bourassa

Dr. Dianna Bourassa is an Assistant Professor of Poultry Science at Auburn University specializing in poultry processing. dvb0006@auburn.edu

ARTICLES

controlled-atmosphere-stunning-stunned

Tips for continuous improvement in poultry stunning

Proper stunning of poultry plays a critical role in optimizing both bird welfare and pack-out yield for poultry processors.
From arrival until scalding, close attention should be paid to the equipment and the animals in order to ensure the best possible meat quality and animal welfare.
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EU-Salmonella

Broiler respiratory tracts: a route for Salmonella?

Dust inside the growout house should be considered as a potential Salmonella transmission route.
Salmonella is a persistent food safety risk the poultry industry is trying to control in every step from hatching to processing. One potential infection route worth considering is the airborne route.
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Marel-Smoothflow-cas-system

Costs, benefits of controlled atmosphere stunning

Controlled atmosphere stunning is more expensive than electrical stunning, but it carries animal welfare and potential marketing benefits.
The majority of broilers in the U.S. are stunned by the use of electrical current, however, this may be changing. There is movement towards controlled atmosphere stunning (CAS) which is being driven by a perceived animal welfare improvement.
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