L. J. Richardson U.S. Department of Agriculture, Russell Research Center, Athens, Ga. L.J. Richardson’s present address is The Coca-Cola Company, Atlanta. M.A.From the AuthorProcessing & SlaughterBetter Campylobacter detection needed to protect chicksCampylobacter cultivation and detection methods to recover injured or stressed cells need to be greatly improved to allow for the development and implementation of more effective intervention strategies. Poultry scientists should question laboratory results and adopt new methods in order to obtain a better understanding of this elusive organism.Processing & SlaughterIsolation of Campylobacter from the circulating blood of broilersFrom a poultry processing viewpoint, Campylobacter presence in circulating blood of market-age broilers may increase the likelihood of cross-contamination between birds during slaughter.Processing & SlaughterZero Salmonella tolerance on poultry: Worthy goal or trade protectionism?Can an importing country justify on purely scientific grounds a zero-tolerance policy for Salmonella on raw poultry? The term “zero tolerance” for specific pathogens such as Salmonella in raw food products is interpreted differently in different countries and therefore has been confusing, misleading and misapplied. Using terms such as “zero tolerance” or “absence of a bacterium” in relation to raw poultry should be avoided unless these terms are specifically defined and explained by international agreement.HomeEfecto de las yemas no absorbidas en pollos de engorda sobre la inocuidad alimentariaEl principal suministro de energía para el embrión aviar en desarrollo es la yema, que contiene carbohidratos, lípidos y proteínas, de los cuales son los lípidos la fuente más importante de energía para dicho organismo. Las yemas de huevo no absorbidas y su contenido bacteriológico pueden tener un importante impacto sobre la inocuidad alimentaria en pollos de engorda.HomeFood safety effects of unabsorbed yolks in broilersThe main energy supply for the developing avian embryo is yolk, which contains carbohydrates, lipids and proteins, with lipids providing the most important source of energy to the embryo. Near the end of the incubation period, the yolk sac is internalized into the abdominal cavity and at the time of hatch, the remaining yolk comprises approximately 20% of the chick’s body weight and continues to provide immediate posthatch energy, protein and water for nourishment.HomeCampylobacter – How does it get in the chicken?Campylobacter – How does it get in the chicken?Food Safety & Live ProductionResearchers at USDA’s Russell Research Center performed a series of studies in an attempt to understand the primary source of Campylobacter and thus lead to its control.BY N.A.Page 1 of 1
