Changes in Lighting Source Can Produce Inaccurate Assessment of Visual Poultry Doneness and Induce Consumers To Eat Undercooked Ground Turkey Patties.

Undercooked poultry is a potential source of foodborne pathogens, such as Salmonella and Campylobacter. The best way to avoid eating undercooked poultry is to use a food thermometer during cooking. However, consumers who cook poultry often use visual appearance for determining doneness, which relies on extrinsic factors, including lighting conditions. Because the United States recently mandated changes in lighting to promote energy conservation, this study evaluated the effect of lighting sources on consumer perceptions of doneness and willingness to eat cooked poultry patties. Consumers ( n = 104) evaluated validated photographs of turkey patties cooked to different end point temperatures (57 to 79°C) and rated the level of perceived doneness and willingness to eat each sample. Evaluations were conducted under different lighting sources: incandescent (60 W, soft white), halogen (43 W, soft white), compact fluorescent lamp (13 W, soft white), light-emitting diode (LED; 10.5 W, soft white), and daylight LED (14 W). Lighting changed perception of doneness and willingness to eat the patties, with some of the energy-efficient options, such as LED and halogen making samples appear more done than they actually were, increasing the willingness to eat undercooked samples. This poses a risk of consuming meat that could contain bacteria not killed by heat treatment. Recent changes in lighting regulations can affect lighting in homes that affects perceptions of poultry doneness, requiring that educators place extra emphasis on the message that properly using a meat thermometer is the only way to ensure meat is cooked to a safe end point temperature.

Zoning and compartmentalisation as risk mitigation measures: an example from poultry production.

This paper discusses the application of compartmentalisation in the Thai commercial poultry industry. The concept was adopted to address Thailand's inability to export fresh poultry meat because of endemic avian influenza. Owing to the nature of compartmentalisation, implementation required a strong partnership between government and the private sector (the Thai poultry exporters). The paper describes the processes implemented to ensure that appropriate risk mitigation measures were in place and to guarantee the continued biosecurity of the compartments. Other Members of the World Organisation for Animal Health may be able to adapt the compartment system used in Thailand to their own similar situations and the formal international recognition of such systems would be beneficial.

[Application of risk assessment in process of standards establishment about campylobacter jejuni in chicken].

OBJECTIVE: According to risk assessment results of the Campylobacter jejuni in chicken of Chinese residents' dietary, from the point of the standard management, establish the feasible measures to reduce the risk. METHODS: Half-quantity risk assessment of Risk Ranger was used. RESULTS: Campylobacter jejuni usually could not reproduce in the processing environment or in the processed products of chicken. Currently, the risk of the likelihood that the urban people of our country have Campylobacter jejuni infections due to eating chicken was six times as that of the rural people. CONCLUSION: There is no need to set a limit level for Campylobacter jejuni in the standard of chicken products. Control in the feeding, processing and preparation before eating of chicken are the important measures in reducing the Campylobacter jejuni infections caused by chicken.

Assessment of alpha-tocopheryl acetate supplementation, addition of salt and packaging on the oxidative stability of raw turkey meat.

1. One-day-old turkey poults (n = 14) were randomised into 2 groups (n = 7) and fed diets containing 20 (E20) and 600 (E600) mg all-rac-alpha-tocopheryl acetate/kg food for 21 weeks prior to slaughter. Two batches were formed from E20 meat (E20) and E20 plus 10 g salt/kg (E20S). Two similar batches were formed from E600 meat (E600) and E600 plus 10 g salt/kg (E600S). 2. The effects of alpha-tocopheryl acetate supplementation and salt addition on the oxidative stability of raw turkey patties was investigated during aerobic and vacuum-packaged refrigerated (4 degrees C) storage. 3. Dietary alpha-tocopheryl acetate supplementation reduced TBARS (thiobarbituric acid reacting substances) numbers for raw overwrapped and vacuum-packaged turkey leg and breast patties. 4. Dietary alpha-tocopheryl acetate had the greatest influence on TBARS numbers for raw overwrapped turkey leg patties. 5. The addition of 10 g salt/kg increased TBARS numbers for overwrapped and vacuum-packaged turkey leg and breast patties. 6. Vacuum-packaged patties remained more oxidatively stable than similarly treated overwrapped patties throughout the experimental period.

Educational opportunities and challenges in poultry science: impact of resource allocation and industry needs.

Because the number of Poultry Science departments in the U.S. has declined dramatically, and because scientist years and research funding for poultry, relative to other commodities, have also declined, a survey of poultry meat companies was conducted. Objectives of the survey were: to evaluate corporate concern over the status of Poultry Science departments, to categorize hiring patterns, to determine expectations for prerequisite skills of graduates, and to ascertain attitudes toward hiring of Associate-degreed students (A.S.). A two-page survey was distributed to corporate Vice Presidents or Directors of Human Resources of the 17 largest broiler and 10 largest turkey companies. When asked to gauge the difficulty they encountered in locating adequate numbers of Poultry Science graduates, 83% noted at least some difficulty. All respondents indicated concern over the loss of poultry programs in the U.S. and 44% noted "extreme" concern. There appears to be little resistance to hiring 2-yr A.S. degree graduates in Poultry Science. The relative scarcity of these programs is demonstrated by the fact that only one-third of the respondents had ever hired A.S. degree graduates. However, greater than 80% of the firms indicated they would hire these students. Finally, communication and business skills were more highly rated by human resources management than technical ability in Poultry Science. Given these results, academic programs must: develop curricula that reflect market-place expectations, enhance the efficiency of resource utilization, embrace new technologies that provide novel methods for information delivery, and reassess cooperative linkages among industrial and governmental organizations.