The PoultrySite Digital - July 2013 - Issue 31 by 5m Publishing

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EU Regulation Changes View on Stunning at Slaughter A basic requirement for humane slaughter of animals, including poultry, is that they should be stunned before slaughter by exsanguination, writes Chris Harris. Under commercial conditions, red meat animals, including ruminants and pigs, are stunned using either a penetrating captive bolt, non-penetrating concussion bolt, electric current or carbon dioxide gas, poultry

species are most commonly stunned using electrified water bath. According to E. Lambooij and M.A. Gerritzen from the Animal Sciences Group at Wageningen UR in the Netherlands, there are two main reasons for using the water bath system. Firstly, it may be difficult to apply This feature is continued on page 4

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July 2013 â&#x20AC;&#x201C; Issue 31

COVER STORY

P1 High Pressure Pasteurisation: Reducing Pathogens Extending Shelf Life - P8

EDITORIAL

New non-thermal food processing technologies aim to provide safe, high quality foods with desirable nutritional, physio-chemical and sensorial properties, writes Chris Harris.

Processing & Packaging Biosecurity & Hygiene Feeding & Nutrition Health & Welfare Breeding & Genetics Housing & Equipment Incubation & Hatching

16 22 24 28 30 32 34

ELSITIOAVICOLA.COM INDUSTRY EVENTS BUSINESS DIRECTORY

36 40 42

Pathogens on Farm and in Processing Related - P10 Salmonella and Campylobacter prevalence and loads on the farm are significantly associated with prevalence and loads of the same pathogens at processing.

Distinguishing Mechanically Separated Meat from Other Products - P13 Calcium content alone might not be sufficient to distinguish low pressure Mechanically Separated Meat from other non-MSM products.

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Editorial The theme of month’s issue of ThePoultrySite Digital is ‘Processing’ Our first article highlights that regulators in the European Union have changed their view on stunning poultry prior to slaughter. The regulation, which came into effect at the start of this year, stipulates that each operator has to know what they are doing through the use of a standard operating procedure. It is the requirement for standardised procedures that is the new development. The article outlines the pros and cons of gas stunning, low-pressure stunning and the captive bolt methods compared with electrical stunning using a waterbath in terms of bird welfare and meat quality.

Processing Jackie Linden ThePoultrySite.com Senior Editor jackie.linden@5mpublishing.com

Turning to meat quality and authentication, calcium content alone might not be sufficient to distinguish low-pressure Mechanically Separated Meat (MSM) from other non-MSM products, according to the BIOHAZ Panel of the European Food Safety Authority (EFSA). EFSA recommends a different method for the classification of raw meat recovered after deboning, new terminology for products, examination of data to identify potential indicators and a feasibility study to evaluate a combination of different parameters (chemical, physical, etc.) to distinguish the different products. -In a collaborative study by several US universities, Salmonella and Campylobacter prevalence and loads on the farm were significantly associated with similar levels of the pathogens during processing. And finally, new research shows that non-thermal food processing technologies can provide safe, high quality foods with desirable properties. Jackie Linden

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EU Regulation Changes View on Stunning at Slaughter Continued from page 1 captive or concussion bolt owing to a very small target area (head) for shooting in poultry without compromising bird welfare under commercial conditions. Secondly, the throughput rates required in medium to large chicken processing plants, killing 5,000 to 9,000 birds an hour, can be easily achieved with water bath stunners rather than with captive bolt or concussion stunners. However, there are now other systems of stunning that over the years have been introduced into the poultry processing plant and are now becoming more popular because of their greater welfare credentials. One alternative stunning system to the electrical water bath stunner for broiler chickens is gas stunning (CAS = Controlled Atmosphere Stunning). Another method is low atmospheric pressure stunning (LAPS), which recent studies have claimed is the most humane stunning system. Both the use of controlled atmosphere stunning and low atmospheric pressure stunning can eliminate the stress associated with decrating and / or shackling of live birds prior to electrical stunning. Electrical and gas stunning is generally used to induce unconsciousness during cutting and bleeding for reasons of animal welfare in the EU or to induce immobilisation to facilitate automatic neck cutting in the USA. NEW EU WELFARE REGULATION In the European Union, where annually several billion birds are killed in slaughterhouses and an estimated 330 million day old chicks in hatcheries, a new regulation to protect animals at the time of slaughter was introduced at the beginning of the year. The regulation stipulates that each operator has to know what they are doing through the use of a standard operating procedure. Such methodology is not new for slaughterhouses as it is already required and in place for food safety in the Hazard Analysis Critical Control Point system. However it is new to require standardised procedures for animal welfare.

Operators are required to evaluate the efficiency of their stunning method through animal based indicators. As a consequence, stunned animals have to be regularly monitored to ensure that they do not regain consciousness before slaughter. Each slaughterhouse has to appoint an Animal Welfare Officer, who is accountable for implementing the animal welfare measures although this does not replace the official inspection and there is derogation for small slaughterhouses. The regulation also requires manufacturers of stunning equipment to provide instructions on the use of their equipment, on how to monitor their efficiency and keep them in order. The staff handling animals in slaughterhouses has to be trained and to gain a certificate of competence regarding the welfare aspects of their tasks. The regulation also aims at scientific support animal welfare to provide technical assistance for officials working in slaughterhouses. The regulation also covers culling animals for disease control. The European Commission said that it did not ban the traditional electrified water bath stunner, despite its welfare disadvantages, because of the lack of practical alternatives under certain conditions. In the case of the water bath for poultry, the alternatives that exist such as the use of gas are presently not developed for the small or medium size slaughterhouses, which represent a very important number of slaughterhouses in Europe. The regulation foresees that the Commission will present a report on the possible alternative for stunning poultry at the latest four years after the current regulation came into force. Similarly, the Commission said that the use of carbon dioxide cannot be rejected at present as there is no commercially viable alternative for certain species like pigs or fur animals and it is a still an important technique for the mass killing of poultry.

FEATURE ARTICLE WATER BATH STUNNING The most common way of stunning poultry with the use of a water bath involves the birds being hung by the legs from shackles and stunning is done electrically by immersion of the head and neck of the bird in an electrified water bath In a water bath, in which electrical current is applied to the whole body, a minimum current of 120 mA (50 Hz) per bird is recommended to induce unconsciousness and a cardiac arrest. A heart failure is recordable on an ECG (electro-cardiogram). Lambooij and Gerritzen explain that “as in the brain, in the heart the neuronal interactions are integrated and orderly. Disorder is initiated by direct stimulation by electric current and the heart will fibrillate or stop. The heart failure results in loss of blood pressure and lack of oxygen to the brain and affects the characteristics of general epileptiform insult”. The EU recommended minimum current for broilers of 120 mA increases quality defects (haemorrhages, broken bones) of carcases and meat. The most common electrical stunning method for livestock uses a 50 Hz alternating current (AC) with sinusoidal waveform. According to the Wageningen study at present a variety of wave forms and frequencies of currents can be supplied.Alternatives for the sinusoidal AC current are pulsed direct and pulsed alternating currents. “The depth and duration of unconsciousness induced by the electrical stunning is determined by the duration for which the current stays at the minimum level within each cycle (RMS-current, duty cycle, AC/DC),” the study says. “Due to the frequency in relation to wave form and current immobilisation, sleep, anaesthesia, stunning and convulsive (therapy) can be induced Stimulation of the cortex and brain stem using 50 to 300 pulses per s may introduce desynchronised sleep. “Anaesthesia may be induced by stimulation with 100

to 100,000 cps using a duration of 3 ms and 18 mA. Spasms, irregular breathing and cardiac arrhythmia were induced with a longer duration or a higher current. Irregular rectangular pulse currents may decrease the muscular spasm(s). “Stunning of slaughter animals is based on inducing a grand mal seizure or general epileptiform insult.A DC constant current is introduced to immobilise animals to treat them and a 50 Hz low current is used to immobilise broilers for automatic cutting for bleeding.” Minimal required current (mA per animal) in a water bath stunner Frequency (Hz)

broiler

turkey

< 200 Hz

100

250

200-400 Hz

150

400

400-1500 Hz

200

400

The most effective current is 50 to 200 Hz.

According to the poultry processing equipment manufacturer Meyn, “in the conventional water bath stunner, the birds are hung in the shackles of the overhead conveyor by their feet and their heads pass through the water bath. Electrodes in the water bath and the shackle guide deliver the stunning shock as the bird’s head enters the water, effectively completing an electrical circuit. “The main advantage of high frequency stunning (over 50 or 60 Hz) is that the electric current at this frequency tends to run along the surface of the birds. This decreases the number of haemorrhages, largely reducing possible damage to the birds and thus benefiting meat quality.” GAS STUNNING At present the gas mixtures that can be used for stunning poultry in different plants under commercial conditions are: • 90% Ar (argon) in air; • 30% CO2 (carbon dioxide) and 60% Ar in air and40% CO2 and • 30% O2 (oxygen) and 30% N2 (nitrogen). Ar can be easily administered in gas stunning, because it is heavier than air as is CO2, tasteless and odourless. Another option is a low concentration of CO2 in Ar. Both these mixtures caused a rapid loss of brain function in chickens, turkeys and pigs.

EU Regulation Changes View on Stunning at Slaughter The Wageningen study says that controlled atmosphere stunning includes several variations of gas mixtures given to induce an anaesthetic state. One method of multi-phase CAS is to unload the birds out of the crate on a conveyor belt and subject the birds to an atmosphere of 30% O2, 40% CO2 and 30% N2 for 1 min to stun them followed by an atmosphere of 80% CO2 and 5% O2 for 2 min to kill them. Another approach of CAS involves exposure of poultry while remaining in the crates in a chamber to a mixture of inert gasses to produce anoxic loss of consciousness.The current UK legislation allows the flexibility of killing with a number of different gasses by anoxia with the CO2 content limited to 30% and O2 maximised by two per cent.

of physiological and behavioural responses in adult hens and chicks. “When subjected to decreasing oxygen concentration adult birds slowly became unconscious, without showing any signs of distress, until respiratory failure supervened. Chicks showed similar results but loss of motor control was observed while still conscious, which might cause distress.” The advantages of the controlled atmosphere stunning system are that it does away with the need to shackle live birds and this reduces the number of broken bones and blood spots in the flesh.

CO2 is an anaesthetic gas, which produces rapid unconsciousness when inhaled at high concentrations, however, signs of asphyxia and behavioural excitation are seen because of hypercapnia and hypoxia.

The equipment manufacturer Meyn, Multistage CO2 stunning system, which was installed in the Productos Florida poultry processing plant in Spain late last year allows the birds to be stunned without having to be removed from the containers in which they arrive at the processing plant.

CO2 is an acidic gas and has been found to be painful, causing unpleasant sensations on the nasal mucosa, lips and forehead in human subjects, when gas puffed stimuli are administered in concentrations over 65%.

The handling and transport of active birds is taken out of the equation improving welfare and reducing the risk of injury to the bird. This in turn improved the meat quality and yield.

“It is likely that an avoidance response is mediated by the olfactory system in birds. It is suggested that CO2 has aversive properties, particularly when inhaled at high concentrations. This has complications for the levels of CO2 to which conscious birds should be exposed during CAS,” says the report. “Exposure of birds to 90% Ar in air or 60% Ar / 30% CO2 in air results in an anoxic condition. Under these conditions depression of activity in the brain extends progressively from the telencephalon to the diencephalon and then to the mesencephalon. Anoxia results in suppression of the rostral reticular formation and therefore loss of consciousness and in suppression of the caudal reticular formation and therefore onset of convulsions. Wing flapping is observed before the onset of loss of posture when exposed to Ar or Ar / CO2 gas mixtures.

LOW ATMOSPHERIC PRESSURE STUNNING Low atmospheric pressure stunning has the potential to improve the welfare of poultry at slaughter by gradually inducing unconsciousness without distress, eliminating the stress of shackling and ensuring that every bird is adequately stunned prior to exsanguination.

“This pointed to the suggestion that wing flapping during immersion in the gas might be a response to an anoxic condition.This may be supported by a study

In LAPS, poultry are rendered unconscious just prior to slaughter by gradually reducing oxygen tension in the atmosphere.

Meyn, Multistage CO2 stunning system

FEATURE ARTICLE Researchers found that, based on EEG analysis, a conservative estimate of the time to loss of consciousness during the application of LAPS was 40 seconds. During this period the researchers noted an increase in slow-wave (delta) brain activity, consistent with a gradual loss of consciousness. The increase in delta wave activity began within 10 seconds of beginning LAPS and continued after that. Delta wave activity peaked at 30 seconds into LAPS, at which point it was consistent with the EEG signals of birds under surgical levels of anaesthesia. From the EEG analysis the researchers found that, during the application of LAPS, the birdsâ&#x20AC;&#x2122; heart rates consistently decreased. They found no instances in which heart rates increased during the period when the birds were potentially conscious. They also observed no behavioural responses that would suggest aversion to the LAPS process. The system that has been developed by TechnoCatch has been trialled at poultry processor in Arkansas.

equipment, such as the Accles and Shelvoke CASH Poultry Killer (pictured). suitable for chickens, turkeys. ducks and geese has a fast to operate high bolt velocity generally for use on-farm. The tool is designed to apply a powerful blow to the birdâ&#x20AC;&#x2122;s head, killing it outright helping to solve many of the animal welfare problems associated with despatching birds by neck dislocation and decapitation. Accles and Shelvoke say that as with other procedures applied to birds, casualty slaughter usually requires some form of physical control over the bird. Suitable control is required to minimise pain and distress of the procedure, to assure safety of the person performing the task and importantly to ensure accurate positioning of the instrument. In the event of the tool being used for the commercial slaughter of poultry then, to comply with current legislation, it must be followed by bleeding or neck dislocation. A captive needle stunning method for broilers has been developed, in which air pressure is injected into the brain and partly directed to the spinal cord, which may prevent the convulsions.

TechnoCatch Low Atmospheric Pressure stunning system

MECHANICAL STUNNING

In broilers, the air pressure stunning reduced poststun convulsions to less than 13 per cent of the level of convulsions.

Captive bolt stunning is rarely used in the poultry sector because of a lack of means to prevent poststun convulsions and the precision and speed of implementation that is needed in the process.

The captive bolt stunning method for broilers has been modified, in which air pressure was used to block post stun convulsions. To improve the method for practical application a commercial air tacker was modified.

Captive bolt stunning is generally used more frequently in a casualty environment to dispatch injured birds, but it can be used in small scale operations for larger birds such as ducks, geese and turkeys. Stunning

A trigger starts the injection of compressed atmospheric air when the needles penetrate the skull, and the duration of air injection was electronically controlled.

As an HPP contract service provider, Universal Pasteurization Co. in Lincoln, Nebraska, has installed multiple Avure 350L systems to handle its growing volume. (Photo ÂŠ Matt Ryerson, courtesy of Avure Technologies)

Feature Article

High Pressure Pasteurisation: Reducing Pathogens Extending Shelf Life New non-thermal food processing technologies aim to provide safe, high quality foods with desirable nutritional, physio-chemical and sensorial properties, writes Chris Harris.

Hydrostatic high pressure technology is relatively new to food industry and is more and more considered as an alternative to traditional preservation methods like heat processing.

More recently with the use of minimal processing treatment concepts have been added to the already existing food processing requirements.

This relatively new processing system has demonstrated the inactivation of bacteria, spores and viruses.

Some of them might be beneficial for the improvement of hygiene and the extension of shelf life, according to a report by Volker Heinz and Roman Buckow in Journal of Consumer Protection and Food Safety.

High Pressure Processing (HPP) is a system to provide food safety in products after they have been processed cooked and packaged.

The process extends the quality and shelf life of prod-

FEATURE ARTICLE ucts and also reduces the need to extra preservatives. use a thermal system of pasteurisation, which is traditionally used in the food industry for the preservation With HPP, food producers can meet the increasing con- of products, which helps with labels such as 'natural' or sumer demand for foods that are safe and nutritious, 'organic'. free from additives, good tasting and have a long shelf life. This gives customers extra convenience and fresh and processed food or ready-to-eat meals with a superior quality can be stored and consumed over an extended period of time, according to packaging giant Multivac, whose system is pictured right. HPP kills pathogens and helps significantly to reduce However, thermal pasteurisation can also have a dethe numbers of spoilage organisms on the product. structive effect on vitamins and can change flavour. RTE meats can see a log-104 colony-forming units per gramme (CFU/g) reduction in Listeria monocytogenes, and raw sausage complete inactivation (log-108 CFU/g) of E. coli and Listeria innuocua and no Salmonella or Listeria in samples according to research.

According to Multivac, high pressure processing is in principle suitable both for modified atmosphere (MAP) and vacuum packaging and in many cases, MAP outperforms a vacuum package, such as in terms of product appearance or convenience.

However, at the same time, high pressure processed However the company said that it can be technologimeats retain their original sensory qualities of texture, cally more challenging in combination with HPP. On the colour and nutritional content. other hand, it can lead to positive effects in terms of shelf life extension. HPP can also more than double the shelf-life of products using alternative preservation methods. According one of the developers of the process, Avure: “High pressure processing is a science-based postlethality intervention step for ready-to-eat meats. “HPP is not merely a surface treatment, but effective throughout the product package, whatever its size or shape. This is especially important to those meat processors producing sliced deli meats, where the risk of re-contamination with harmful pathogens, particularly Listeria monocytogenes, may be greatest.” The process is a cold pasteurisation technique in which products, already sealed in its final package, are introduced into a vessel and subjected to a high level of isostatic pressure (300–600MPa / 43,500-87,000psi) transmitted by water, according to one of the pioneers of the process, Spanish company, Hiperbaric. Every product is placed under a specific pressure for a specific length of time. The system takes away the need for the processor to

Pathogens on Farm and in Processing Related

Feature Article

Pathogens on Farm and in Processing Related Salmonella and Campylobacter prevalence and loads on the farm are significantly associated with prevalence and loads of the same pathogens at processing. The study on â&#x20AC;&#x153;Salmonella and Campylobacter in Broiler Chickensâ&#x20AC;? by researchers at the University of Georgia, University of Arizona and University of Minnesota and published by the American Society for Microbiology shows that management practices that reduce pathogens on the farm would be expected to reduce contamination at processing. Vaccination of breeder hens, competitive exclusion products, and the use of acidified water during feed withdrawal have all been reported to reduce Salmonella colonisation in commercial broiler flocks. Unfortunately, the research team of Roy D. Berghaus, Stephan G.Thayer, Bibiana F. Law, Rita M. Mild, Charles L. Hofacre and Randall S. Singer said that apart from the implementation of strict biosecurity protocols to reduce the likelihood of Campylobacter introduction, reliable approaches to reduce Campylobacter colonisation are currently unavailable.

houses within 48 hours before to slaughter and carcase rinses were performed on birds from the same flocks at four different stages of processing. Salmonella was detected in farm samples of 50 (90.9 per cent) flocks and in processing samples of 52 (94.5 per cent) flocks. Campylobacter was detected in farm samples of 35 (63.6 per cent) flocks and in processing samples of 48 (87.3 per cent) flocks.

As a post-processing intervention, freezing has been shown to reduce Campylobacter counts of broiler carcasses by 0.65 to 2.87 log10.

There was a significant positive relationship between environmental farm samples and processing plant carcase rinses with respect to both Salmonella and Campylobacter prevalence and loads, the study says.

The researchers said that additional research is needed to develop and quantify the effectiveness of on-farm pathogen control methods in commercial production settings.

Campylobacter loads were significantly higher than Salmonella loads and the correlations between samples collected from the same flocks were higher for Campylobacter than they were for Salmonella.

The prospective cohort study was performed to evaluate the prevalence and loads of Salmonella and Campylobacter in farm and processing plant samples collected from 55 commercial broiler chicken flocks.

Boot socks were the most sensitive sample type for detection of Salmonella on the farm, whereas litter samples had the strongest association with Salmonella loads in pre-and post-chill carcase rinses.

Environmental samples were collected from broiler

Boot socks, drag swabs, and faecal samples all had

FEATURE ARTICLE similar sensitivity for detecting Campylobacter on the farm, and all were more strongly associated with Campylobacter loads in carcase rinses than were litter samples.

seen as effective at reducing microbial contamination of broiler carcases, although the magnitude of the reductions that can be achieved with these methods is limited.

Farm samples explained a greater proportion of the variability in carcase rinse prevalence and loads for Campylobacter than they did for Salmonella.

Pre-harvest management practices with the potential to reduce pathogen contamination on the farm have been recommended as a way to provide a more integrated approach to pathogen control.

Salmonella and Campylobacter prevalence and loads both decreased significantly as birds progressed through the processing plant. The researchers said that Salmonella and Campylobacter cause an estimated 1.9 million foodborne illnesses in the US each year, and poultry has been identified as a common source of both pathogens. In another study, ranking the importance of 104 different pathogen-food combinations with respect to their combined impact on the total cost of illness and loss of quality-adjusted life years, Campylobacter and Salmonella infections from poultry ranked first and fourth, respectively. The regulatory approach to foodborne pathogen control in the US broiler chicken industry is focused primarily on processing plants. A Salmonella performance standard was introduced in 1996, along with a requirement for slaughter establishments to implement a hazard analysis and critical control points (HACCP) programme for pathogen reduction. While the 50 per cent of Salmonella-positive broiler carcases identified by regulatory testing decreased from an initial baseline prevalence of 20 per cent in 1996 to 6.5 per cent in 2011, the incidence of human Salmonella infections remained essentially unchanged over the same period of time. Consequently, a more stringent Salmonella performance standard was introduced in 2011, along with a new performance standard for Campylobacter, the research points out. Processing plant interventions such as the use of chlorinated water during immersion chilling were

Specific practices recommended by the US Department of Agriculture’s Food Safety Inspection Service for pre-harvest pathogen control in broiler chickens include: • having stringent biosecurity measures and sanitation practices; • controlling litter moisture; • using well-timed feed withdrawal prior to slaughter; • using acids in drinking water during feed withdrawal; • using vaccination programs; • screening flocks for pathogens prior to processing. The research team said that although it seems reasonable that pathogen contamination on the farm would be associated with pathogen contamination at processing, there is currently little quantitative information available with respect to the relationships between these two environments. For Salmonella in particular, traditional enumeration methods are laborious and infrequently used in poultry processing studies. The lack of available information on pathogen concentrations has been identified as an important data gap with respect to evaluating the effectiveness of intervention and control measures in primary poultry production and processing. The primary objectives of this study were to obtain comparative information on the distributions of Salmonella and Campylobacter prevalence and loads in commercial broiler chicken flocks, and to quantify the relationships between pathogen prevalence and loads in farm and processing plant samples.

Distinguishing Mechanically Separated Meat from Other Products

FEATURE ARTICLE

Feature Article

Distinguishing Mechanically Separated Meat from Other Products Calcium content alone might not be sufficient to distinguish low pressure Mechanically Separated Meat from other non-MSM products. Other factors such as cholesterol and other chemical parameters might also have to be taken into consideration. Specifically designed studies for the collection of data obtained by standardised methods on indicators such as calcium and cholesterol in Mechanically Separated Meat ought to be undertaken to improve methods for MSM identification, according to a report conducted for the European Food Safety Authority. The report also said that studies based on combinations of different parameters in the product could also be useful. The Panel on Biological Hazards (BIOHAZ) of the European Food Safety Authority (EFSA) presented its scientific opinion on the public health risks related to MSM derived from poultry and swine following a request from the European Commission. Mechanically separated meat as defined in Regulation (EC) No 853/2004 is obtained by removing meat from flesh-bearing bones after boning or from poultry carcases, using mechanical means and resulting in the loss or modification of the muscle fibre structure. Based on the current EU Regulation, low and high pressure MSM products are defined according to the alteration of bone structure and calcium content. The EU upper limit for low pressure MSM is 100 mg/100 g (1000 ppm) calcium.

Distinguishing Mechanically Separated Meat from Other Products MSM with calcium concentration above this threshold is considered to be high pressure MSM.

logical, molecular, textural and rheological parameters were considered as potential indicators.

Different interpretations of the definition of MSM have led to low pressure MSM products being considered as meat preparations by some EU countries.

Chemical parameters include calcium, phosphate, ash, iron, lipid (including cholesterol) and fatty acids (including those originating from bone marrow), moisture or water content, and protein (including collagen).

EFSA was asked to issue a scientific opinion on the public health risks related to different types of MSM (high and low pressure) with a focus on low pressure MSM made with new production methods and, in particular: i) to identify the public health risks linked to the different types of MSM and compare them as well with fresh meat, minced meat and meat preparations, as defined in EU legislation; ii) to identify and rank the parameters (e.g. muscle fibre modification, calcium content, water activity) that may be used to distinguish between the different types of MSM and compare them as well with fresh meat, minced meat and meat preparations, as defined in EU legislation; iii) to establish the values for such parameters; and, iv) to propose objective methods (not subject to different interpretation) to measure such parameters. Concerning public health risks related to MSM, the microbial hazards that may be present in MSM depend on the hygiene of processing, the levels and types of contamination present in the raw materials and their storage history, so microbial hazards in pork and poultry MSM are expected to be similar to those in fresh meat, minced meat and meat preparations. Nevertheless the risk of microbial growth increases with the degree of muscle fibre degradation and the associated release of nutrients and more uniform spreading of contamination, thus high pressure MSM may provide a more favourable substrate for bacterial growth compared with low pressure MSM. For distinction between the different types of MSM and their comparison with non-MSM (fresh meat, minced meat and meat preparations) chemical, histo-

The analysis of available data derived from published studies, albeit not specifically designed for this purpose, suggested that calcium content was the only appropriate chemical parameter that could be used to distinguish MSM from non-MSM products. Low pressure MSM contains fewer bone particles than high pressure MSM and consequently lower calcium content. Therefore, calcium content alone does not allow differentiation between low pressure MSM and other meat products. The method specifically standardised for calcium determination in MSM is a titration method of the acid digested MSM using ethylene diamine tetra-acetate (EDTA), but any method providing validated results could be used. Cholesterol content could be also useful for discrimination of MSM from non-MSM but this should be confirmed by additional data obtained by standardised methods. For other chemical parameters (protein, ash and iron) statistically significant differences were observed between MSM and non-MSM, however, the discriminatory power was very low due to overlapping data. Histological parameters considered include microscopic detection of muscle, connective and adipose tissues, bone particles, cartilage, bone marrow and tissue from central nervous system, and their structural changes. Among these, the microscopic examination of tissue structure changes is a promising method for distinction between MSM types and non- MSM, but further validation is needed and objective threshold values

FEATURE ARTICLE are not yet available. Among the microscopy-based methods, the detection of bone particles indicated the presence of MSM, but not all types of MSM contain bone particles. Therefore, bone particle detection may not be used alone to consistently distinguish between MSM and non-MSM. Other histological parameters related to tissue composition (muscle, connective tissue, adipose tissue, cartilage, bone marrow, central nervous tissue) do not provide clear differentiation between MSM and non-MSM. Molecular parameters were also considered, including assays based on proteomics, metabolomics, electrophoretic techniques and immunological methods, although validation of these methods is incomplete and their cost and complexity may limit their application.

pressure MSM, because technological advances have resulted in low pressure products resembling minced meat, the report says. It is further recommended that, in order to improve methods for MSM identification, specifically designed studies for the collection of data obtained by standardised methods on potential indicators, especially calcium and cholesterol, should be undertaken. Additional analysis in these studies could include histological examination, BIOHAZ says. Finally, BIOHAZ has advised that studies on differentiation of MSM from other meat products based on the analysis of combination of different parameters (chemical, physical, etc.) should also be undertaken.

Textural and rheological properties were not considered useful to discriminate different types of MSM from fresh meat, minced meat, and meat preparations because the analysis should be carried out on products with homogeneous structure rather than on particle-reduced products such as minced meat or low pressure MSM. A binary logistic model was developed in order to derive probability values for a product to be classified as hand deboned meat or MSM based on the calcium content. Calcium contents of 21, 39, 81.5 and 100 mg/100 g correspond to probabilities of 10%, 50%, 90% and 93.6% for a product to be classified as MSM. The distinction of low pressure MSM from non-MSM products would need to be confirmed by the addition of other validated tests for parameters such as cholesterol content and microscopic detection of muscle fibre damage. The BIOHAZ Panel has recommended that, based on changes in processing and properties of derived MSM products, the classification of raw meat recovered after deboning should be based on certain parameters of the final products, such as calcium content. New terminologies may be needed for low and high

Poultry Industry News LIMA MAKES RAPID PROGRESS ON DEBONED MEAT FRANCE - Lima is proud to be an important actor in deboning technology. At last, an important official body such as EFSA confirmed last March after a long study that â&#x20AC;&#x153;technological advances have resulted in low pressure products resembling minced meatâ&#x20AC;?. Indeed, the deboned meats are produced on Lima D patented Deboners at extremely low pressure. Thus, the bones frames are coming out generally almost whole at optimal yield with application on poultry products such as necks,V-bones, drumsticks, front carcasses and wings. Customers praise the consistently improved meat parameters in terms of structure, appearance, hygiene, yield and very low temperature increase. These positive characteristics alone are not sufficient, however. Read More...

Processing & Packaging

Feature Article

Will Changes to Poultry Meat Inspection Improve Global Standards? GLOBAL - The question of the efficiency and efficacy of poultry meat inspection has been addressed on both sides of the Atlantic recently.

for what should be achieved in poultry carcases and, where appropriate, with respect to a particular hazard for poultry flocks.

In Europe, last year, the European Food Safety Authority published an opinion on the existing inspection procedures in poultry slaughterhouses and came to the conclusion that the simple visual inspection was not sufficient in times when concerns over pathogens such as Salmonella and Campylobacter were rising.

The authority also recommended the use of a variety of control options for the main hazards, both on the farm and at the abattoir, in order to meet these targets.

The accent it concluded was for a more â&#x20AC;&#x153;whole chainâ&#x20AC;? approach to inspection.

EFSA added that it is also necessary to collect and analyse Food Chain Information at farm and abattoir levels to enable risk categorisation of flocks and classification of abattoirs according to their capacity to reduce carcase contamination.

EFSA called for the introduction of a comprehensive food safety assurance system, including clear targets

The food safety authority said that the hazards of Campylobacter, Salmonella, and bacteria carrying ex-

Poultry Industry News tended spectrum β-lactamase (ESBL)/AmpC genes were identified as priority targets in the inspection of poultry meat at abattoirs because of their prevalence and impact on human health. The authority also said that the controls for the detection of contaminants needed to be tighten up and it called for sampling of poultry carcases to be based on the available Food Chain Information, including results from feed controls. It added that the frequency of sampling for farms should be adjusted accordingly. EFSA also called for control programmes for residues and contaminants to include new and emerging substances and it said this list should be regularly updated. The recommendations met with general approval in the poultry and food industry.

ASDA LAUNCHES POULTRYLINK SEVEN CROP CONTRACTS UK - UK supermarket chain Asda has launched PoultryLink in conjunction with processor and grower Faccenda - a scheme designed to provide greater security in the supply chain. The new supply chain scheme has been developed to provide security and confidence for Asda's broiler and turkey farmers to allow them to grow their businesses and in-turn ensure a sustainable British source of poultry products for Asda stores, explained Asda agriculture manager Pearce Hughes. "PoultryLink farmers will be able to access industry leading seven crop contracts allowing them to plan for the future with confidence and maximise their profitability in the long-term.

The British Food Standards Agency said: “The EFSA opinion has highlighted that traditional poultry meat inspection does not enable the detection of the most important hazards to public health (Campylobacter, Salmonella and ESBL/AmpC gene-carrying bacteria), and recommends improvements to the current system.

"As we have in other sectors, such as the beef, pork and lamb industries, we want to develop long-term partnerships with our farmers to ensure a continued secure supply of poultry products from top level poultry producers." Read More...

“The FSA has argued for some time that the current system of official meat controls does not address the most relevant meat-borne pathogens of today, which are microbiological and cannot be detected by the naked eye.”

AUTOMATED WHOLE BIRD PACKAGING SYSTEM AT IFFA 2013

And the British Poultry Council’s then Chief Executive, Peter Bradnock, said: “We have long reasoned that the traditional visual inspection procedures enshrined in EU legislation for all species are inappropriate in the modern poultry industry. The approach needs to be modernised into the kind of integrated food safety assurance system focusing on biological risk which is being recommended in this Opinion.” Just last month, similar sentiments were expressed in the US as the House Appropriations Committee amended and passed the 2014 Agriculture Appropriations Bill.

GERMANY - TIPPER TIE, Inc. showcased the TTBagH machine at IFFA 2013 in Frankfurt in May 2013. Renowned for its simple operation, the TTBagH is designed specifically for the poultry industry and has become the leading automated system for packaging whole birds in an efficient and economical way. A single operator can run up to 15 packages per minute using either plain or pre-padded wicketed bags.The TTBagH opens the bag and the operator inserts the bird.The legs are tightly compressed by the pusher then the bag is gathered. A secure clip closure is applied and the finished package is placed onto a conveyor. All of this is done automatically, enabling the operator to prepare the next bird. The TTBagH’s automated systems improve ergonomics by eliminating the need... Read More...

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Poultry Industry News EFSA REPORTS ON LISTERIA LEVELS IN CERTAIN READY-TO-EAT FOODS

NEW RESEARCH CENTRE SET UP BY BRF

EU - The first part of EFSA’s analysis of an EU-wide baseline survey on Listeria monocytogenes published today (27 June) provides valuable insights into the presence of this bacteria in certain ready-to-eat foods (fish, cold meats and soft cheeses).

BRAZIL - BRF (previously 'Brasil Foods') has unveiled the BRF Innovation Center in Jundiaí (Sao Paulo state), a research centre equipped with modern laboratories, experimental kitchens and mini-plants for pilot production runs.

The proportion of food samples exceeding the legal food safety limit was low. However, given the popularity of these foods and the severe implications that Listeria infections (listeriosis) can have on human health, overall vigilance regarding the possible presence of the bacteria in food is warranted. To prevent listeriosis, EU legislation lays down specific rules for food business operators including the need to follow good manufacturing practices, appropriate food hygiene programmes, and effective temperature control throughout the food chain. Experts highlighted the importance of these measures as well as proper storage of these foods in the home, keeping refrigerator temperatures low. Read More...

The project, worth 58 million real (BRR), is part of the Company’s objective of doubling investments in research, development and innovation by 2015.

PATHOGEN DECONTAMINATION TREATMENTS OF CHICKEN MEAT COMPARED SPAIN - The most effective chemical treatment of chicken depended on the foodborne pathogen examined and the degree of severity of the disruption of the cold-chain in a new study from Leon. Researchers at the University of Léon compared the effectiveness of several chemical decontamination treatments against Gram-negative bacteria on poultry meat during storage under different simulated cold-chain disruption. They found that trisodium phosphate was the most effective compound at mild cold-chain disruptions and, for more severe disruptions, acidified sodium chlorite showed a marked effect. Their findings extend current knowledge about these chemical decontaminants, and may help the Regulatory Authorities in their decisions about the poultry decontamination... Read More...

The Center is equipped with state of the art instruments for product, packaging and process research and occupies an area of 10 thousand m² and will be staffed from the outset by 150 professionals between engineers, nutritionists, pharmacologists, nutritionists, chemists and veterinarians.The former R&D centres of Sadia and Perdigão in Videira (SC) and São Paulo will now operate out of the Jundiaí facility with the objective of capturing synergies between the research arm of the Company and its other areas. The complex is divided into four areas: breeding and research, application, experimental kitchens and sensorial analysis laboratories. Unlike previous ones, this new structure will have facilities... Read More...

EUROPEAN POULTRY MEAT PRODUCERS TO MEET IN VALENCIA SPAIN - The next General Assembly - the 56th - will be hosted by the Association of European Poultry Processors and Poultry Trade in the EU Countries (AVEC) Spanish member association, Propollo&AMACO in Valencia on Thursday 19 and Friday 20 September 2013. The registration procedure has already started and the deadline for registration has been fixed to the 15 July 2013. All the relevant information regarding the program and booking options are available in this document. The registration fee is available here. Read More...

Processing & Packaging FSIS REPORTS ON SALMONELLA VERIFICATION AT SELECTED PLANTS US - FSIS is publishing results of completed sample sets from its Salmonella Verification Program for young chicken (broiler) slaughter establishments in performance Category 3. At this time, USDA Food Safety and Inspection Service (FSIS) is not listing establishments in Category 1 and other establishments that do not have enough sets completed as required for Category 1. FSIS is looking at establishing a category for these establishments in the future. FSIS is also not currently listing establishments in Category 2.

USDA URGED TO IMPLEMENT POULTRY PROCESSING INSPECTION CHANGES US - The House Appropriations Committee has called on the USDA to implement changes in the poultry meat inspection system that have been on trial over the last decade. The move comes in an amendment to the 2014 Agriculture Appropriations bill, which the committee approved yesterday (13 June). The bill will now head to the House floor for consideration.

FSIS posts updated results of completed Salmonella verification sample sets for young chicken (broiler) and turkey slaughter establishments on or about the 15th of each month. Each month's posting replaces that of the previous month. FSIS is considering publishing category results for establishments in other product classes. Read More...

The amendment proposed by Rep Jack Kingston adds report language on reducing food-borne illness with regard to poultry inspections.

2 SISTERS LINKED TO BERNARD MATTHEWS DEAL

MANAGEMENT CHANGES AT VION FOOD GERMANY

UK - The UK’s largest chicken processor, 2 Sisters is reported to be considering a bid for the troubled turkey business, Bernard Matthews.

GERMANY - VION's Food Food Germany Management Team has been changed in order to adopt a more directorial role.

According to reports in the Sunday Times, Ranjit Boparan is in the early stages of discussions with potential investors.

VION Food is undergoing a crucial phase of fundamental organisational change. VION's Executive Board has decided to charge the entire Food Germany Management Team with this task in order to decisively and successfully implement this process on the important German market.

Recently, Bernard Matthews has seen the departure of the company chairman David McCall, chief executive Noel Bertram and before that the managing director Rob Mears.

The amendment, which was adopted on voice vote, calls for the science based inspection system to be put in place at once across the US. Read More...

It is reported that the company is looking for investors following some difficult times, including a low pathogen avian influenza outbreak and a drop in sales. Bernard Matthews was founded in the 1950’s and named after the founder, who died in 2010. It employs about 2000 people.

Stefaan Vansteenkiste, Erik Schöttl, Bernd Stange, David Müller-Elmau, Bernd Stark, Gereon Schulze-Althoff, Heinz Schweer, Michel Govaert and Armin Trinkwalder will become operationally responsible in Germany. The team will be led by Stefaan Vansteenkiste who is also the CEO of VION Food. Norbert Barfuß, who was the director of VION Food Germany until today, will step down.

Read More... Read More...

SUSTAINABILITY CHANGES TO IMPACT PIG, EGG PRODUCERS CANADA - As Tim Hortons tackles animal housing, what are the impacts for Canadian pig and egg producers? There is no question Tim Hortons Inc. has taken a bold step by setting specific, aggressive targets to work with its industry partners and suppliers to transition to new sow and hen housing systems, reports Meristem Land and Science. It is a game changer for Canadian pork and egg producers â&#x20AC;&#x201C; one that sets a new bar on farm animal care demands and raises a wave of questions and challenges on the logistical and practical hurdles ahead. But the move is one the iconic company makes confidently as it takes charge of the issue amid a quickly evolving new world of expectations for restaurant chains and other food retailers, said Tim Faveri, Director of Sustainability & Responsibility. Read More...

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Poultry Industry News NO SALMONELLA PROTECTION FROM IN-OVO PROBIOTIC BRAZIL - Lactobacillus inoculated into the embryo offered no protection against colonisation by Salmonella Enteritidis, according to a recently published study. Lactobacillus spp. samples used in Brazilian work showed no probiotic potential in chicks when inoculated in ovo, in relation to Salmonella Enteritidis inhibition in poultry caeca. That is the conclusion of R.A. Yamawaki and colleagues at S達o Paulo State University (UNESP) for an experiment examining the effect of immersion and inoculation in ovo of Lactobacillus spp. in embryonated chicken eggs in the prevention of Salmonella Enteritidis after hatch. In their paper published in Poultry Science, they explain that the protection level against Salmonella Enteritidis was evaluated in chickens after in ovo treatment with different species of Lactobacillus spp. inoculated into the air cell or by immersion in broth culture. Read More...

REDUCING SALMONELLA HORIZONTAL TRANSMISSION DURING EGG INCUBATION BY PHAGE THERAPY PORTUGAL - The application of bacteriophages by aerosol spray while transferring eggs from incubator to hatcher may be an effective and inexpensive approach to reduce the horizontal transfer of Salmonella in poultry, according to new research from Portugal. Salmonella is a serious problem for both animal production and public health worldwide, according to Ana Henriques of the University of Aveiro in Portugal. In a paper published online in Foodborne Pathogens and Disease, she and co-authors from Controlvet explain that contaminated poultry is the main vehicle of Salmonella and the most important serotype is Salmonella enterica serovar Enteritidis. Read More...

Incubation & Hatching PERINATAL BROILER PHYSIOLOGY BETWEEN HATCHING AND CHICK COLLECTION IN TWO HATCHING SYSTEMS EU - Early-hatching chicks with early access to feed and water appear to compensate for their apparent disadvantage in development, according to new research from the Netherlands and Belgium. Chick physiology at pulling was affected by time after hatching and post-hatch conditions. Little is known about physiological responses of early- versus late-hatching chicks to early post-hatch conditions in broiler practice, according to Lotte van der Ven of Vencomatic in the Netherlands and co-authors there and at the Catholic University of Leuven in Belgium and Wageningen University in the Netherlands. In a paper published in Poultry Science, they report their investigation into the effects of hatching time on perinatal broiler physiology... Read More...

EURODON CHOOSES PETERSIME FOR NEW DUCK HATCHERY RUSSIA - Eurodon, Russia’s largest turkey producer owned by ‘Poultry Tsar’ Mr Vaneev, is establishing a new subsidiary for ducks, ‘Donstar’. The capacity of this vertically integrated project will reach 20,000 tons of meat per year. For the hatchery, which will produce 150,000 ducklings per week, Donstar has commissioned Petersime and its distributor Hartmann. The hatchery will feature 21 BioStreamer™ 12S setters and 16 BioStreamer™ 4H hatchers.The contract also includes Petersime HVAC equipment. Besides a hatchery, the Donstar complex comprises more than 60 poultry barns, processing plants, a feed mill, a litter processing plant and other industrial facilities that will form a single cluster of agriculture. Mr Vadim Vaneev, General Director and recently named ‘Poultry Tsar’ by... Read More...

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La producción acuícola supera la carne roja, acercándose más a la avicultura Durante dos años consecutivos, la acuicultura ha producido más proteína animal que la industria de carne vacuna en lo que científicos llaman una etapa histórica en la progresión de la dieta de los consumidores.

Bienvenido

En 2012, la acuicultura mundial produjo 66 millones de toneladas de pescado, superando a la industria de la carne roja por tres millones de toneladas. Este hecho no es casualidad sino consecuencia de las tendencias del mercado de granos, la educación y la necesidad cada vez mayor de consumir alimentos que provengan de una fuente más sostenible, de acuerdo con un informe del Earth Policy Institute (EPI).

Chris Wright Editor principal, Elsitioavicola.com chris.wright@5mpublishing.com Algunos de los temas más importantes que se han presentado en el sitio recientemente incluyen:

Según el Departamento de Agricultura de Estados Unidos (USDA), la producción mundial de carne en 2013 se estima en 57.5 millones de toneladas; la producción mundial de carne de pollo se estima en 84.6 millones de toneladas, mientras que la producción mundial de carne de cerdo espera alcanzar un récord de 107.4 millones de toneladas.

• Sistemas de enfriamiento por evaporación

La producción acuícola mundial ha crecido a una tasa del seis por ciento al año, durante los últimos cinco años.

• Problemas de salud de ponedoras

Parte del éxito se debe a los méritos de las especies de peces. Un factor que EPI menciona es la eficacia alimenticia de los peces en la conversión de alimento en carne.

• Enfermedades de avicultura de traspatio

De hecho, los pescados y mariscos son cada vez más fáciles de engordar como proteína animal así como los avances tecnológicos y nutricionales permiten que progrese la acuicultura cada vez más. El ganado consume siete libras de grano o más para producir una sola libra de carne de vacuno, dicen los investigadores del EPI. Esto es dos veces más que la conversión de los cerdos y más de tres veces superior a la conversión alimenticia de las aves de corral. Los peces son mucho más eficaces, por lo general toma menos de dos libras de alimento para producir una libra de carne. Sin embargo, existen problemas inherentes con algunos sistemas de acuicultura que requieren atención, según EPI. Lea más aquí

ElSitioAvicola.com IPPE Y VIV SE UNEN PARA OFRECER FORMACIÓN A LA INDUSTRIA PORCINA Además de abordar la avicultura, los alimentos balanceados y el sector de procesamiento de carne, la Expo Internacional de Producción y Procesamiento 2014 (del inglés, IPPE) amplía su atención a la industria porcina. A la organización de la IPPE le agrada anunciar la asociación con los organizadores de ferias comerciales con sede en Holanda,VIV, para suministrar un amplio programa de formación que se centre en los últimos desarrollos de la industria internacional porcina durante la expo de 2014. La Expo Internacional de Producción y Procesamiento se celebrará de martes a jueves, del 28 al 30 de enero de 2014, en centro de congresos Georgia World Congress Center en Atlanta, EUA. VIV es una marca fundamental en ferias comerciales de Europa y Asia, centrada... Lea más aquí

H7N3 DAÑA LA PRODUCCIÓN AVÍCOLA NACIONAL EN MÉXICO La industria avícola mexicana se ha convertido en uno de los sectores ganaderos más importantes y fuertes en el país En un año normal, México es el cuarto productor avícola más grande del mundo. Sin embargo, debido al brote de influenza aviar de alta patogenicidad (IA) durante la segunda mitad del 2012 y la continuación de la propagación en 2013, el mercado de la avicultura mexicana ha sufrido una pérdida considerable de producción. El año pasado, más de 24 millones de ponedoras murieron o se sacrificaron por el brote. Según el Sistema de Información Ganadera y Agrícola estadounidense, las exportaciones avícolas disminuyeron un 68 por ciento en 2012 en comparación con el año anterior mientras que las importaciones avícolas aumentaron un 10 por ciento para compensar las pérdidas. Los efectos del brote de influenza en México se sintieron en la zona productora... Lea más aquí

“…Y EN ESTA ESQUINA LA REPÚBLICA DOMINICANA…” A principios de junio Haití prohibió la entrada de pollo y huevo de la República Dominicana debido, supuestamente, a la influenza aviar. Este caso rápidamente ha escalado hasta convertirse en una crisis de política internacional entre los dos países que para fines de junio todavía falta por resolverse. El 6 de junio Haití impuso la prohibición a la entrada de su país vecino de la isla Española, debido a que se reportó la influenza aviar en la República Dominicana. La República Dominicana exporta a Haití un millón de pollos y más de 20 millones de huevos al mes. El cierre de este mercado tiene consecuencias muy graves para el sector avícola dominicano ya que se habla de un valor de casi 11 millones de dólares mensuales. Haití reaccionó a casos reportados de influenza H1N1, no influenza aviar H5N1. Lea más aquí

Huesos blandos en ponedoras: causas y soluciones Los problemas de huesos blandos en las ponedoras de huevos han representado históricamente un problema continuo. Conferencia presenada por el Dr. Eric Gingerich, de Diamond V, EUA, durante la Convención Avícola del Medio Oeste en Minnesota, EUA, en marzo de 2013. En la actualidad las gallinas ponedoras que comienzan la postura tempranamente con bajo consumo de alimento y con una producción de huevo muy alta y sostenida, el problema se complica para alcanzar la adecuada ingesta de calcio, fósforo, vitaminas y minerales traza para mantener la calidad del cascarón y una adecuada fuerza ósea. En la encuesta anual de 2012 sobre enfermedades del evento de la AVEP (Asociación de Veterinarios para la Producción de Huevo) de Estados Unidos, Los

problemas de huesos blandos se calificaron en el cuarto lugar en prevalencia. La mortalidad por huesos blandos puede ocurrir en cualquier edad, pero normalmente se encuentra con más frecuencia en las primeras etapas de la producción de huevo. El principal factor que da lugar a la muerte de las aves por huesos suaves y con lesiones graves por agotamiento de calcio, quillas hiperflexibles, costillas blandas y huesos largos y blandos, es causado porque no se alcanza la cantidad adecuada de calcio y fósforo en la ingesta previa a la postura. Las aves que maduran tempranamente no alcanzan aún un nivel de calcio y fósforo suficientemente alto y esto las agota rápidamente debido a que cada huevo puesto contiene 2 gramos de calcio.

ElSitioAvicola.com NUTRICIÓN DE PONEDORAS MODERNAS Las ponedoras modernas hoy en día están diseñadas para comer menos alimento que en el pasado, por lo cual sus fórmulas de alimento deben tener un mayor nivel de nutrientes que en el pasado para compensar este déficit. Además, algunos productores las alimentan con raciones previas a la postura que tienen un nivel intermedio de calcio entre las raciones del ave en crecimiento y la ponedora durante un tiempo muy largo cuando las parvadas superan el 1% de postura. Las parvadas con problemas de huesos blandos muestran un nivel de mortalidad más alto que el normal en el rango de 0.10% a 0.15% o más por semana. Las aves se pueden encontrar en el piso de las jaulas antes de morir debido a que sus huesos son demasiado débiles o el dolor es demasiado fuerte para que el ave se pueda mantener de pie.

la postura, solo proporcione 1 libra (.45 kg) de alimento previo a la postura por ave, una cantidad que durará aproximadamente una semana. • Use por lo menos 50% de carbonato de calcio en partículas grandes a lo largo de la postura, comenzando con la alimentación inicial previa a la postura, o la alimentación de ponedora. Las partículas grandes de carbonato de calcio consisten en partículas de 2 a 5 mm de diámetro. • Use una fuente de calcio que haya sido analizada para que tenga el nivel de calcio correcto, de 38 a 39% y contenga menos de 0.2% de magnesio. • Siga las directrices de la raza para la fórmula del alimento de las raciones de postura tempranas para asegurarse de obtener los objetivos para las ingestas de calcio, fósforo y vitamina D3.

Las necropsias de las aves muertas muestran quillas muy flexibles, lesiones en las costillas, tales como blandura, granos en las uniones costocondrales, o flexión en las costillas, así como lesiones en los huesos largos, como fracturas espontáneas o fácil rotura de la cabeza del fémur durante la necropsia.

• De la semana 25 a la 50 de edad, considere añadir 25 libras (11.3 kg) de carbonato de calcio y 5 libras (2.2 kg) de fosfato dicálcico al alimento durante una semana cada 4 a 6 semanas. Además, agregue 15,000 UI de vitamina D3 al agua durante 3 a 5 días en este periodo de tratamiento.

PREVENCIÓN Y TRATAMIENTO DE LOS HUESOS BLANDOS

• Verifique la fuerza ósea de los miembros de la parvada

El tratamiento consiste en añadir calcio adicional al alimento, 25 libras (11.3 kg) de carbonato de calcio en partículas grandes por tonelada durante 7 días, seguidas por 10 libras (4.5 kg) de carbonato de calcio en partículas extra grandes por tonelada durante otros 7 días y después añadir vitamina D3 al agua, 15,000 UI por galón (3.7 litros) de agua potable durante 5 días, como ejemplo. La adición de 5 libras (2.2 kg) de fosfato dicálcico por tonelada durante 7 días es opcional.

- Maneje varias aves a lo largo de la caseta cada semana para verificar la fuerza de la quilla y las costillas (esta también es una buena oportunidad para revisar a las aves en busca de úlceras en la boca y ácaros).

La prevención implica varias prácticas, como las siguientes: • Comience la alimentación ya sea con niveles de calcio y fósforo para ponedoras con un peso corporal objetivo para la estimulación establecida para la raza o inicie con niveles de calcio previos a la postura en ese momento. Si se utiliza una alimentación previa a

- Cada dos semanas, realice la necropsia en 5 a 10 aves recién muertas para verificar si tienen lesiones óseas indicativas de agotamiento de calcio. - Si existen problemas significativos, aplique un tratamiento. Ayuda siempre está disponible por parte de diversos veterinarios y nutriólogos acerca de las distintas formas de lidiar con esta enfermedad.

INDUSTRY EVENTS

Implementing the Common Agricultural Policy and the Future of UK Farming London, UK, 11th July

Timed to coincide with the final negotiations on CAP reforms in early 2013, this seminar will provide a timely opportunity to assess the implications of imminent reforms for the UK farming and food sectors. Sessions will bring together key policymakers from Parliament and Whitehall with stakeholders with an interest in forthcoming changes in this area - including regulators, farming and agricultural research sectors, the food and drink industry, local authorities, charities, academia and consumer groups.

Poultry Science Association (PSA) Annual Meeting 2013 San Diego, California, US, 21st to 25th July

WVPAC 2013 Nantes, France, 19th to 23rd August

In August 2013, the worldâ&#x20AC;&#x2122;s poultry veterinarians and poultry health scientists will be holding their global conference in Nantes, France. The conference, known as WVPAC2013 is being hosted by the French Branch of the World Veterinary Poultry Association which globally has well over 2000 members and branches in some 40 countries.

INDUSTRY EVENTS Each month we bring you the most important poultry industry events taking place around the world For more events please visit www.thepoultrysite.com/events

INDUSTRY EVENTS

11th World Conference on Animal Production Beijing, China, 28th July to 1st August

The 11th WCAP is hosted by Chinese Association of Animal Science & Veterinary Medicine (CAAV). CAAV established in 1936 which has a history of 76 years, aiming in driving forward of national and international communication and cooperation of animal production researchers. CAAV is possessing 35 branches (societies) and more than 60,000 members in China. There will be an extensive scientific programme at the conference.

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Areas: Feed: Safety Products Feed: Additives Feed Cleaning/Disinfectants Pharmaceuticals

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Zoetis Tel: +1 919 941 5185 GP.Marketing@zoetis.com www.zoetis.com

Areas: Vaccines Biodevices Feed Additives Diagnostics

Zoetis strives to support those who raise and care for farm animals by providing a range of products and services that offer tangible solutions to the many challenges veterinarians and livestock producers face every day.

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Areas: Breeding Genetics

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Grimaud Frères Sélection Areas: Tel: +33 (0)2 41 70 36 90 Breeding Fax: +33 (0)2 41 70 31 67 Genetics grimaudfreres@ grimaudfreres.com www.grimaudfreres.com

Grimaud Frères are a multi-species selection and breeding operator in the service of the watefowls and festive poultry field.

Hubbard Tel: +33 296 79 63 70 Fax: +33 296 74 04 71 contact.emea@ hubbardbreeders.com www.hubbardbreeders.com

Areas: Breeding Genetics

Hubbard provides solutions that focus on the economic performance, health and well-being of breeding stock. Hubbard specializes in state-of-the-art selection programs to improve the performance of their pure lines.

Hy-Line Tel: +1 515 225 6030 Fax: +1 515 225 6030 info@hyline.com www.hyline.com

Areas: Breeding Genetics

Hy-Line International is a world leader in poultry layer genetics with a rich history of innovation. Hy-Line was the first poultry breeding company to apply the principles of hybridization to commercial layerbreeding.

Novogen Tel: +33 296 58 12 60 Fax: +33 296 58 12 61 contact.novogen@ novogen-layers www.novogen-layers.com

Areas: Breeding Genetics

NOVOGEN offers a new alternative giving the egg producers more choice and possibilities to fit their specific market requirements.

Indbro Poultry Tel: +91 (40) 241 5594 drkotaiah@ indbropoultry.com www.indbro.com

Areas: Breeding Genetics

Started off as a Broiler breeding company, with pure line birds developed and bred under Indian Climate, feed & management since 1990.

Cobb Vantress Tel: +1 479 524 3166 Fax: +1 479 524 3043 info@cobb-vantress.com www.cobb-vantress.com

BUSINESS DIRECTORY LISTINGS BIOSECURITY & HYGIENE CID LINES Tel: +32 5721 7877 Fax: +32 5721 7879 info@cidlines.com www.cidlines.com

Areas: Biosecurity Cleaning Feed: Additives Health and Safety Pest Control Welfare

CID LINES offers VIROCID, the most powerful disinfectant, which is part of a hygiene program for poultry, written by hygiene specialists.VIROCID has a proven record in preventing and fighting disease outbreaks for many years.

PCS Poultry Services Tel: +44 (0) 1386 701 812 Fax: +44 (0) 1386 701 376 admin@pcspoultry.com www.pcspoultry.com

Areas: Biosecurity Hygiene Cleaning Services Pest Control

FOSSIL SHIELD + PCS Poultry, the solution to your red mite problem. Unique professional on-site electrostatic application with Fossil shield, a non-toxic natural diatomaceous powder.

FEEDING & NUTRITION

AB Vista Tel: +44 (0) 1672 517650 Fax: +44 (0) 1672 517660 info@abvista.com www.abvista.com

Areas: Feed Feed: Additives Feed: Nutrition

AB Vista is an integrated international supplier of new generation micro-ingredients for animal feeds providing visionary solutions for your agribusiness.

Biomin Tel: +43 2782 803 0 Fax: +43 2782 803 30 office@biomin.net www.biomin.net

Areas: Feed Feed: Additives Feed: Nutrition

BIOMIN offers sustainable animal nutrition products such as quality feed additives and premixes, which include solutions for mycotoxin risk management, a groundbreaking natural growth promoting concept as well as other specific solutions

Danisco Tel: +44 (0) 1672 517777 Fax: +44 (0) 1672 517778 info.animalnutrition@ danisco.com www.danisco.com/ animalnutrition

Areas: Feed: Additives

Danisco’s ingredients are used globally in a wide range of industries – from bakery, dairy and beverages to animal feed, laundry detergents and bioethanol – to enable functional, economic and sustainable solutions

Global Bio-Chem Areas: Tel: (852) 2838 8155 Feed Fax: (852) 2838 8433 Feed: Additives contact@globalbiochem.com www.globalbiochem.com

Global Bio-Chem is the largest producer of Lysine worldwide and pioneers of corn refined and corn based products. Our products are utilized in feed products, food, beverage, cosmetics, textiles, pharmaceuticals and chemicals industry worldwide

BUSINESS DIRECTORY LISTINGS Kerry Ingredients & Flavours EMEA Tel: +31 36 523 3100 Fax: +31 36 523 3110 clive.girdler@kerry.com www.kerry.com

Areas: Feed Feed: Additives Feed: Nutrition

Kerry aims to identify and commercialise existing Kerry ingredients and technologies to create potential world beaters in animal nutrition and health

Novus International Tel: +1 314 576 8886 Fax: +1 314 576 2148 contact@novusint.com www.novusint.com

Areas: Feed Feed: Additives Feed: Nutrition

Novus International is a global leader of animal health and nutrition programs for the poultry, pork, beef, dairy aquaculture and companion animal industries.

Optivite Tel: +44 (0) 1909 537 380 Fax: +44 (0) 1909 478 919 info@optivite.com www.optivite.com

Areas: Feed: Additives Feed: Nutrition

Optivite specialises in the design, development, manufacture and distribution of nonhazardous, drug free ingredients and additives for the maintenance and enhancement of feed quality.

HOUSING & EQUIPMENT Agrilamp Tel: +44 (0) 1332 547 118 Fax: +44 (0) 208 439 1538 info@agrilamp.com www.agrilamp.com

Areas: Equipment: Lighting & Electrical

AgriLampâ&#x201E;˘ is a leading LED manufacturer with years of experience in designing and manufacturing the worldâ&#x20AC;&#x2122;s most innovative LED (light-emitting diode) lighting solutions for the agricultural industry.

Big Dutchman Tel: +49 4447 801 0 Fax: +49 4447 801 237 big@bigdutchman.de www.bigdutchman.com

Areas: Equipment: Breeding Equipment: Drinking Equipment: Egg Equipment: Feeding Equipment: Weighing

The poultry equipment supplier for layer management, breeder management, poultry growing and poultry climate control.

Vencomatic Tel: +31 (0) 497 517380 Fax: +31 (0) 497 517364 info@vencomatic.com www.vencomatic.com

Areas: Equipment: Breeding Equipment: Drinking Equipment: Egg handling and grading Equipment: Nesting

Vencomatic is a global supplier of innovative and welfare friendly housing solutions for the poultry sector.The flexible and turn key solutions of Vencomatic offer large possibilities for a wide range of poultry production concepts.

Termotechnica Pericoli Tel: +39 0182 589006 Fax: +39 0182 589005 termotecnica@pericoli.com www.pericoli.com

Areas: Climate Control Climate Management Heating, Cooling and Ventilation

A global market leader specializing in climate technology since 1967 in design, manufacture and distribution of efficient/quality heating, cooling and ventilation equipment and systems for the poultry industry with a full range of products to meet all specification and applications.

BUSINESS DIRECTORY LISTINGS INCUBATION & HATCHING Orka Food Technology Tel: +852 8120 9245 Fax: +852 2802 7112 info@orkatech.com www.eggtester.com

Areas: Equipment: Egg Equipment: Hatching Equipment: Incubation

EggTester.com (officially known as â&#x20AC;&#x153;Orka Food Technologyâ&#x20AC;?) is a leading worldwide manufacturer of egg-quality testing equipment to be used extensively in QC laboratories operated by egg producers, packers, universities, regulatory authorities, and primary breeders.

Pas Reform Tel: +31 314 659 111 Fax: +31 314 652 572 info@pasreform.com www.pasreform.com

Areas: Equipment: Incubation Equipment: Egg Equipment: Environment Equipment: Hatching Waste Handling

Pas Reform is an international company, which has specialized in the development of innovative hatchery technologies for the poultry sector since 1919. Products and Services: Incubators, Hatchery Automation Systems, Hatchery Climate Control Systems and Hatchery Management Training.

Petersime Tel: +32 9 388 96 11 Fax: +32 9 388 84 58 info@petersime.com www.petersime.com

Areas: Equipment: Hatching Equipment: Incubation

Petersime is a world leader in the development of incubators. hatchery equipment and turnkey hatcheries.

EVENTS & EXHIBITIONS VIV Tel: +31 30 295 28 98 viv@vnuexhibitions.com www.viv.net

Areas: Events & Exhibitions

With 7 VIV exhibitions all over the world VIV trade exhibitions are recognized for high trade quality in the professional industry.With over a 1,000 international companies exhibiting and visitors from over 140 countries the VIV-shows are also considered as very international.