12 | JBS, GreenGasUSA partner to transform renewable natural gas
Calendar
2025 JANUARY
JAN 27-30 — NPFDA ANNUAL CONVENTION & SHOWCASE, Hyatt Regency Atlanta, Atlanta, Ga. Contact: National Protein & Food Distributors Association, 2014 Osborne Road, Saint Marys, Ga. 31558; Ph: 912-439-3603; www.npfda. org.
JAN 28-30 — IPPE (INTERNATIONAL PRODUCTION & PROCESSING EXPO),
21 | Eskimo Cold Storage set to open new Ga. facility
22 | Auburn notes its role in cyber threat defense
25 | McDonald’s says testing rules out beef patties as E. coli outbreak source
Georgia World Congress Center, Atlanta, Ga. Contact: USPOULTRY, 1530 Cooledge Rd., Tucker, Ga. 30084; Ph: 770-493-9401; info@ ippexpo.org; www.ippexpo. org.
FEBRUARY
FEB 19 -22 — NATIONAL TURKEY FEDERATION ANNUAL CONVENTION, The Westin Kierland Resort & Spa, Scottsdale, Ariz. Contact: National Turkey Federation, 1225 New York Avenue NW, Suite 400, Washington, D.C. 20005. Ph: 202-8980100; membership@turkeyfed.org; www.eatturkey.org.
IN THIS ISSUE
On the cover
HOUSING & TECHNOLOGY
Viewpoints
“ORT can be associated with high economic losses in poultry due to increased mortality, condemnations, and decreased egg production and growth.” — Dr. Denise Heard | 10
24 | Gold Creek donates food to Augusta University to assist in Helene relief
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Study: US poultry industry provides 2 million jobs, $663B economic impact
DAVID B. STRICKLAND Poultry Times Editor dstrickland@ poultrytimes.com
GAINESVILLE, Ga. — A newly released economic impact study shows that the U.S. poultry industry provides 2,012,560 jobs, $132.7 billion in wages, $54 billion in government revenue, and $663.6 billion in economic activity.
The report released by the U.S. Poultry & Egg Association, the National Chicken Council, the National Turkey Federation, and the United Egg Producers, notes the industry’s positive impacts to these economic drivers in the U.S.
“This valuable tool shows the positive economic impact the poultry and egg industry has on our nation and communities, and we are pleased to continue providing it,” Nath Morris, USPOULTRY president, said.
This most recent study breaks the industry down into the subcategories of chicken, turkey and eggs. Among the statistical breakdowns for the three categories include:
• Chicken industry — Provides 1,375,952 jobs; $90.9 billion in wages; $449.5 billion in economic activity; and $36.7 billion in government revenue.
• Turkey industry — Provides 423,707 jobs; $28 billion in wages; $138.7 billion in economic activity; and $11.34 billion in government revenue.
• Egg industry — Provides 163,829 jobs; $10.5 billion in wages; $58.2 billion in economic activity; and $4.68 billion in government revenue.
USPOULTRY funded this new economic impact study, which was conducted by John Dunham & Associates using data from 2024.
“Chicken producers’ positive economic impact stretches from coast to coast, hits every sector of the U.S. economy and is felt in every congressional district,” Gary Kushner, NCC
“Chicken producers’ positive economic impact stretches from coast to coast, hits every sector of the U.S. economy and is felt in every congressional district.”
interim president, said. “We know that chicken is nutritious, affordable and versatile, but chicken also means jobs — whether it’s on the farm, in the processing plant, the transportation sector, manufacturing, retail or restaurants. This data will prove extremely helpful as we welcome a new Congress to Washington next year. I want
to thank USPOULTRY for funding and coordinating this effort.”
The associated groups also note that the data from this study can be accessed on hosted interactive websites that can be viewed collectively or by the individual poultry industry segments. The data can also be sorted nationally, by state, by county, and by congressional districts both house and senate.
For more information on the study, its data, and impacts, the websites can be found at: www. poultryfeedsamerica.org; www.chickenfeedsamerica. org; www.turkeyfeedsamerica. org; and www.eggsfeedamerica.org.
ELIZABETH BOBENHAUSEN Poultry Times staff ebobenhausen@poultrytimes.com
GAINESVILLE, GA. — Just in time for turkey season, Jennie-O announces its survey results for 2024. Jennie-O is a popular turkey brand that is loved across the United States and around the world. The survey was conducted in each state with inquiries about the length of time for preparation of food, ways to cook turkey, side dishes and leftovers.
The survey was done by Talker Research and 5,000 consumers took part in the questionnaire. According to the survey, 70 percent of respondents said they have been practicing their Thanksgiving traditions for more than 20 years. The top three traditions were sharing meals together, spending time with old friends or extending family and cooking together.
It can take a lot of time to prepare for any Thanksgiving dinner. The company notes that, “most people take up to two weeks to plan and cook their Thanksgiving meal. Actual food preparation for this monumental eating occasion adds another three days, and five hours of actual cooking on the day of.”
Among the survey results include:
• The longest prep time awards go to the following states:
Delaware: Average of 17 days guestlist planning and another 19 days of menu building
Virginia: Spends almost 16 days picking guests (15.7) and nearly 17 days (16.6) on the menu
North Carolina: Averages a little more than 17 days (17.4) on its menu alone
• 66 percent of respondents prefer their turkey baked.
• To brine or not to brine? 63 percent said no to brining.
• Oklahomans would rather their turkey be smoked more than any other state.
• While most Americans prepare their turkey the same every year, keeping with their traditions, more than 30 percent of Americans change it up every holiday season.
• In addition to a turkey, nearly 40 percent of Americans also like to have ham on the table with preferences being baked (68 percent), smoked (18 percent) and slow cooked (18 percent).
• 61 percent of Americans believe that turkey is the star of the meal, while a little more than two in five respondents in Idaho (43 percent) and Kansas (41 percent) believe
Jennie-O turkey brand has released the results of its nationwide Thanksgiving survey. Each state was polled on such things as main dishes, side dishes, preparation methods, and others.
that the side dishes are the unsung heroes.
• The most popular sides: stuffing (77 percent), rolls/biscuits (66 percent), classic mashed potatoes (60 percent) and cranberry sauce (55 percent).
• Americans from the southeast also enjoy mac and cheese with Georgia at 62 percent, Mississippi at 58 percent and South Carolina at 55 percent.
• Almost every American surveyed (96 percent) enjoys Thanksgiving leftovers: 44 percent use turkey in a sandwich; 41 percent incorporate turkey into other meals; 32 percent go on to recreate the actual Thanksgiving meal; and more than one in five (22 percent) would rather keep their leftovers for themselves than send some home with their guests.
“Thanksgiving continues to be one of America’s most cherished holidays, bringing families and friends together to share meaningful moments and meals,” Kim Anderson, senior brand manager for the Jennie-O brand, said. “We’re committed to helping ensure your holiday meal is a success with our quality turkeys and our wide range of services and resources. From expert advice on turkey preparation to tools for every step of the process, we’re here to support you with any turkey-related challenge.”
Jennie-O also announced that it has opened its 1-800-TURKEYS hotline to help any consumer that might be struggling with their holiday preparations.
“We know Thanksgiving is a treasured holiday across the nation and we are always looking for new ways to expand our resources even further,” Anderson said. “This year we are offering our trusted hotline as we always do, alongside several new menu ideas to cater to hosts and hostesses alike who want shortcuts to save time, are having smaller gatherings, or are looking for new ways to prepare their turkey.”
The Jennie-O brand also noted that it is working again this year on nationwide food donations. And, the company will also be featured for the fifth consecutive year during the annual Macy’s Thanksgiving Day Parade, which marks its 98th anniversary in 2024.
Jenny O photo
Boehringer Ingelheim opens new expansion to Georgia R&D facility
DAVID B. STRICKLAND
Poultry
Times Editor
dstrickland@poultrytimes.com
ATHENS, Ga. — Expanding its footprint in the state of Georgia, Boehringer Ingelheim officially held a ribbon cutting ceremony on Oct. 23 in Athens, Ga., which opens a recently completed expansion to a state-of-the-art research and development facility.
The company notes that this 63,000-squarefoot expanded location will focus on continuing its work in sustainability and animal health research.
“The building looks fantastic, and it’s been a shining example of the commitment that Boehringer Ingelheim shareholders have to innovation and excellence and the work that we do with research and development on a global scale,” Caroline Belmont, Boehringer Ingelheim vice president of U.S. Global Innovation, said.
“Our footprint here is the largest in the U.S. . . . and this fabulous building is a true beacon in innovation for us,” Belmont added. “It’s going to be a driving force in developing pioneering products and enhance animal health on a worldwide scale. Our teams are moving in and it’s empowering for them all to see the new space. Our operations here in Athens are a hub to the vital cause and mission and will fuel the global pipeline for animal health solutions.”
“We are championing collaboration and that is what this building is really all about. This building was designed for collaboration,” she
noted. “We are proud to be an animal health company at the forefront of innovation providing the market with solutions that really help the health of the animals, and our commitment to research really expands well into the future.”
Peter Ploeger, Boehringer Ingelheim country managing director, agreed on the role this facility will play in partnerships.
“The groundbreaking work that takes place within these walls is a clear reflection of Boehringer Ingelheim’s steadfast commitment to innovation,” Ploeger said. “We take immense pride to be here in Athens. This strategic location empowers us to forge impactful partnerships with our leaders in animal health, positioning us in the forefront of research and development. It is also our proximity with the University of Georgia that offers us access to a pool of exceptional talents right at our doorsteps.”
“The work that we do here has a major global impact . . . and I’m thrilled that the building is now becoming fully operational,” he added.
International cooperation is a driver for agricultural jobs in the state of Georgia, Pat Wilson, Georgia’s economic development commissioner, noted at the ribbon-cutting ceremony.
“BI has become a part of Georgia,” Wilson said. “If you invest in Georgia and you hire Georgians, you become a Georgia company. Georgia is an agricultural community. Agriculture is the number one economic driver in our state. Companies like BI help us do it better and you are a big part of our relationship not only with farmers and producers but with the ag community.”
Wilson also noted that this facility’s close-
ness to the University of Georgia will give opportunities for new graduates to become new hires and stay in the local area. And that these students, “not only are going to do great things, they are going to help our farm community through a beautiful cycle of economic opportunity that is only going to continue to grow.”
Growth, opportunity, and cooperation were also mentioned by Tyler Harper, Georgia’s agriculture commissioner at the opening event.
“We have tremendous room to grow economically in Georgia, but I believe that we can grow the most in the agricultural sector,” Harper said. “We have so much opportunity in the foreseeable future; and with all of the new technology that is coming online, the potential is tremendous.”
“Our state’s success is tied to our number one industry,” Harper noted. “And it’s vital to allow it to succeed every single day if we want our state’s economy to continue to grow.”
Companies like Boehringer Ingelheim, “help us invent. They help us research. They help us dig in and provide our producers with technological innovations,” he said.
“Agriculture is national security . . . period,” Harper added. “A nation that can’t feed itself, can’t sustain itself. For our nation to succeed we have to continue to invest in agriculture. We have got to find ways to encourage and incentivize companies like BI that are willing to take a risk, that are willing to make an investment and are willing to invest their time, their effort and their money into helping our farmers and our producers and our agriculture companies succeed every single day.”
Caroline Belmont, Boehringer Ingelheim vice president of U.S. Global Innovation, and Peter Ploeger, Boehringer Ingelheim country managing director, cut the ribbon officially opening a facility expansion at its R&D location in Athens, Ga., on Oct. 23. Joining them are Tyler Harper, third from left, Georgia agriculture commissioner; Pat Wilson, fifth from left, Georgia economic development commissioner, along with several local officials and company representatives.
David B. Strickland Poultry Times
VIEWPOINT
POULTRY TIMES
Epidemiologic investigation of ORT in commercial turkeys
COMMENTARY BY
DR. DENISE HEARD
U.S. Poultry & Egg Association
Dr. Denise Heard is director of research programs with the U.S. Poultry & Egg Association based in Tucker, Ga. She can be reached by e-mail at dheard@uspoultry.org.
TUCKER, Ga. — Ornithobacterium rhinotracheale (ORT) infection is a contagious disease of birds that causes respiratory distress, mortality and decreased growth. The severity of clinical signs, duration of the disease and mortality are extremely variable and are influenced by environmental factors such as poor management, inadequate ventilation, high stocking density, poor litter conditions, poor hygiene and potentially other concomitant diseases.
ORT can be associated with high economic losses in poultry due to increased mortality, condemnations, and decreased egg production and growth. Diagnosing ORT may be difficult as several other diseases present in a similar fashion. A definitive diagnosis must be based on isolation and identification of the bacterium or antibodies.
ORT has emerged as a critical concern for the turkey industry in the United States, leading to substantial economic losses. One key question is whether ORT acts as a primary or secondary respiratory pathogen. Historically, ORT has been presumed to be a primary respiratory pathogen. However, a comprehensive analysis revealed a lack of conclusive evidence supporting that assumption.
The bacterium has consistently ranked as one of the top health issues in the turkey industry for many years.
During the 2024 Spring Research Competition, USPOULTRY funded a research project being conducted by
Dr. Mohamed El-Gazzar and colleagues at Iowa State University titled, “Cross-sectional and Longitudinal Epidemiologic Investigations of Ornithobacterium rhinotracheale in Commercial Turkeys.” The research team at ISU maintains a strong partnership with the commercial turkey industry. Their previous study with Iowa turkey flocks showed that ORT was present in 38 percent of samples from normal healthy turkey flocks. They have designed a study to 1) investigate whether ORT is a primary or secondary pathogen; 2) investigate the source and timing of ORT infection within a flock; and 3) investigate the broader transmission dynamics and evolutionary trajectory of ORT in US turkey flocks.
Objective one will be achieved through a comparison across two types of turkey flocks: a) flocks without a history of respiratory disease associated with ORT (control flocks), and b) flocks with a history of respiratory disease associated with ORT (case flocks). Investigators will compare both the prevalence of ORT and the genetic diversity of ORT between case and control flocks.
If ORT is a primary pathogen, one would expect ORT to be more prevalent in case flocks, or specific (more virulent) strains of ORT to be more prevalent in case flocks. If neither is the case, this suggests that ORT is a secondary pathogen.
For Objective two, hatchery material and poults at placement will be assessed to investigate whether ORT
is transmitted vertically or horizontally (via the environment). Longitudinal samples will be collected every three or four days through the first three weeks of age. Additionally, the source of introduction into a naïve turkey flock will be evaluated by collecting environmental samples (litter, feed and water source). Isolation will be attempted from qPCR positive samples. Whole genome sequencing of ORT positive samples will be used to resolve transmission dynamics within a flock.
Whole genome sequences of ORT isolates from turkey flocks with and without the disease will be compared to
“ORT can be associated with high economic losses in poultry due to increased mortality, condemnations, and decreased egg production and growth.”
each other and to all publicly available ORT whole genome sequence data for Objective 3. Genomic comparisons aim to investigate the origins of ORT in US turkey farming, how ORT persists within and spreads between flocks, and the potential for ORT to evolve to become a
greater threat to US turkey farms. This will involve dating the origin of ORT in US turkey farming, estimating the duration of ORT persistence in individual flocks, and the rate of between-flock transmission. Understanding the epidemiology and source of infection of
ORT is a necessary step in refining prevention and control practices for ORT infection. In addition, understanding the genetic diversity of ORT could further our understanding of its pathogenicity, which in turn could lead to improvements in diagnostic tools.
JBS USA, GreenGasUSA partner to transform renewable natural gas BUSINESS
GREELEY, Colo. — JBS USA and GreenGasUSA announce a new partnership to produce renewable natural gas (RNG) at multiple JBS beef and poultry processing facilities across the U.S.
Climate change and food security are two seemingly competing challenges — feeding a future world of 10 billion people with safe, nutritious, affordable food while also urgently helping the food system address environmental impacts and reduce greenhouse gas (GHG) emissions, company officials note.
JBS adds that it believes it has a responsibility to help lead sustainable transformation by example and, as a result, is undertaking a comprehensive approach to address its own GHG emissions while also helping to empower its value chain to collectively move forward. One of JBS’s key strategies to address its emissions is to adopt circular economy technology to repurpose waste streams into renewable energy. This approach can help the food system meet the twin challenges of food security and addressing climate change impacts.
To move with speed and scale innovative circular economy solutions, JBS is partnering with GreenGasUSA to build upon JBS’s existing methane capture capabilities with a goal to maximize methane capture and RNG production.
By installing GreenGasUSA’s on-site gas upgrading systems, biogas collected from the wastewater streams of JBS facilities will be purified into pipelinequality RNG, allowing end users to displace fossil fuel usage.
The partnership will begin with initial installations at JBS facilities in Grand Island, Neb., and
Hyrum, Utah; and the Pilgrim’s Sumter, S.C., facility. This collaboration is expected to reduce greenhouse gas (GHG) emissions at these facilities while improving wastewater operations and local air and water quality and support the renewable energy market through the distribution of RNG, the companies said.
The project at Pilgrim’s Sumter, S.C., facility is scheduled to be completed in early 2025, while the Grand Island, Neb., and Hyrum, Utah, projects are slated for completion at the end of 2025.
“At JBS and Pilgrim’s, we’re committed to reducing the impact of food production by partnering with stakeholders to reduce our carbon footprint. This collaboration with GreenGasUSA is a perfect example of these efforts,” Wesley Batista Filho, CEO of JBS Foods USA, said. “This innovative approach takes what was once an unused byproduct of
food production and transforms it to offset a significant amount of fossil fuels. This process can be a model for the rest of the industry to follow.”
The partnership with GreenGasUSA allows for a more circular solution for that biogas by converting it into a renewable fuel. Inserting this RNG into existing energy pipelines will displace the GHG emissions equivalent to 60 million miles driven by a car, or 26 million pounds of coal burned, annually, JBS said.
“GreenGas is deeply committed to developing solutions that address GHG emissions in the most difficult-to-decarbonize industries,” Marc Fetten, CEO and founder of GreenGasUSA, said. “We see tremendous opportunity in our partnership with JBS USA to significantly reduce on-site environmental impacts, produce sustainable, renewable energy, and support climate change initiatives in other in-
dustries.”
In addition, JBS notes that it has initiated more than 25 projects globally to eliminate, or capture and destroy, methane emissions from organic waste lagoons at JBS facilities since 2019. Many of these projects additionally include the beneficial reuse of the methane to displace fossil fuel use. Examples include converting anaerobic systems to aerobic, thereby eliminating methane emissions; or using the captured biogas to generate renewable electricity; or producing RNG for pipeline distribution; or other beneficial uses.
On a global scale, JBS said that these actions to destroy and/or recover methane from its anaerobic waste treatment systems has resulted in the reduction of more than 600,000 tons/year of greenhouse gases, equivalent to the emissions produced by an average vehicle circumnavigating the earth 193,000 times.
Boehringer Ingelheim receives import permit for avian virus vaccine
DULUTH, Ga. — Boehringer Ingelheim announces that the USDA has granted it a permit allowing for importation of its TUR-3 (Newcastle disease, avian paramyxovirosis type 3 and turkey rhinotracheitis, killed virus) vaccine.
TUR-3, a killed vaccine currently licensed for use throughout Europe, will be available for primary vaccination of U.S. turkey and chicken flocks against avian metapneumovirus subtype B. Avian metapneumovirus can result in severe respiratory symptoms and increased mortality in poultry as well as a decrease in egg production, the company notes.
“U.S. poultry producers have been challenged by avian metapneumovirus, and it’s positive news that our TUR-3 vaccine will be available as a tool to support USDA and industry efforts to protect flocks against this highly contagious respiratory disease,” Steve Boren, head of the Boehringer Ingelheim U.S. Livestock and Equine business, said.
“At Boehringer Ingelheim, prevention isn’t just a concept – it’s the very foundation of our company,” Boren added. “We understand that disease outbreaks not only impact poultry health, but also the livelihoods of producers and the security of our food supply. TUR-3 is a proven vaccine and a valuable tool for poultry producers. It works by protecting the health and productivity of flocks.”
Boehringer responded to a request by the USDA Center for Veterinary Biologics for vaccines to protect against the virus. There is no vaccine currently licensed in the U.S. to address this disease challenge.
“By leveraging the Boehringer global supply network, we were able to respond to USDA’s call for vaccines and support poultry producers who have been impacted by the virus,” Boren noted. “We are steadfast in our commitment to delivering solutions that safeguard the health of poultry, and this import permit brings us one
step closer to that goal. We are eager to continue our collaboration with USDA and poultry producers across the U.S., contributing to a healthier future for all.”
TUR-3 is expected to be available in the U.S. in November. It is permitted for use domestically in turkeys and chickens. For more information, visit www.boehringeringelheim.com/us.
Case Farms facility reaches 2M hours without a lost-time accident
MORGANTON, N.C. — Case Farms achieved a new safety milestone on Oct. 8 after its Morganton, N.C., processing facility reached two million man-hours without experiencing an Occupational Safety and Health Administration recordable lost-time accident (LTA).
“Reaching this milestone is a testament to the dedication of our team members and leaders,
as well as the strong culture we’ve built at Case Farms,” Derrick Caldwell, day shift safety supervisor of Case Farms’ Morganton facility, said. “Together, we continue to drive forward, staying true to our commitment to excellence and delivering top-quality results while prioritizing safety.”
“Morganton has consistently raised the bar for safety, achieving this milestone for the second time in just two years,” Tyler Parlier, regional safety supervisor of Case Farms’ Morganton facility, said. “Since 2020, the team has reached the one-million-hour mark five times and even surpassed three million hours in 2023. These repeated accomplishments underscore that safety at Case Farms is more than just a goal — It’s ingrained in everything the Morganton team does. This remarkable achievement is a testament to their dedication and commitment to prioritizing safety every day. Congratulations, Morganton, your ongoing success in safety is truly commendable and does not go unnoticed!”
An OHSA recordable lost-time accident occurs when an employee receives an injury where a doctor has determined that the
person cannot come to work until fully recovered, the company noted, adding that, typically, it takes about 10 to 12 months for a facility of this size to reach two million man-hours without a losttime accident.
In addition to efforts made by employees, Case Farms notes that it implements a company-wide worker safety program comprised of core elements that are essential to achieving and maintaining a strong safety and health program.
CWT Farms Int’l. names Hardwick hatchery operations director for NY site
GAINESVILLE, Ga. — CWT Farms International Inc. has named DeWayne Hardwick as the director of hatchery operations at its Watertown Hatchery in New
(Continued on next page) Hardwick
York. With more than 32 years of experience in the poultry industry, Hardwick brings a wealth of knowledge in hatchery management, incubation techniques and production strategies that will support the continued success and growth of the new hatchery in New York, the company said, adding that, in his new role, Hardwick will oversee all hatchery operations at the Watertown facility, ensuring optimal efficiency and maintaining highquality standards.
“DeWayne was originally hired as a consultant for the construction phase of our new hatchery, and we’re excited that he agreed to join us full-time,” Jay Daniels, CWT Farms president, said. “His expertise and proven leadership in the poultry industry will be a tremendous asset to our operations. We look forward to his positive impact on our continued commitment to excellence.”
director of production. Throughout his career, Hardwick has been instrumental in managing large-scale hatchery operations and implementing performance improvements that have consistently delivered outstanding results, CWT Farms added.
A native of Kentucky, Hardwick has been certified in various aspects of hatchery management, leadership development and safety regulations. Outside work, he enjoys bass fishing and spending time with his family.
IFEEDER seeks proposals for strategic analysis of vitamin, amino acid supply chains
amino acid availability on U.S. livestock production and pet health. IFEEDER is accepting proposals for this project until Friday, Dec. 13, 2024.
“Amid recent global supply chain disruptions and geopolitical tension, there has been growing concern among feed and pet food manufacturers about having access to a steady, reliable supply of vitamins and amino acids to reliably produce complete animal food,” Dr. Carlos A. Gonzalez, IFEEDER Board of Trustees chair, said. “At IFEEDER, we are working to proactively address some of the most challenging issues facing the industry, and I can think of no issue that can have such deep repercussions for animal food production, animal health and welfare, food security and the economy.”
performance indicators critical to each animal production sector (i.e., broilers, layers, turkeys, swine, dairy and beef cattle) that measure the impact of supply fluctuation on animal health, reproduction, feed efficiency and aggregate output of meat, dairy foods and eggs.
In addition, IFEEDER is seeking proposals for a parallel assessment, focusing on the impact that vitamin and amino acid supply fluctuations would have on pet health. Applicants are invited to submit proposals for the assessment of all livestock production sectors, pet food production or both.
Hardwick’s extensive experience includes 25 years with Cobb-Vantress, where he held key leadership roles such as hatchery manager, regional production manager and associate
ARLINGTON, Va. — The Institute for Feed Education and Research (IFEEDER) is seeking proposals for a project that will analyze the potential impacts of fluctuations in vitamin and
Research organizations and institutions are invited to submit proposals to evaluate critical supply thresholds and inclusion rates of vitamins and amino acids essential for livestock health and productivity.
The primary objective of this research is to quantify key vitamin- and amino acid-driven
“At the direction of the IFEEDER Board of Trustees and in partnership with American Feed Industry Association leadership, IFEEDER is committed to leading this strategic assessment to better equip industry stakeholders with the information they need to proactively seek solutions now and ensure their ability to serve customers in the future,” Lara Moody, IFEEDER executive director, said.
The timeline for project completion is six months, with the (Continued from
final selection of the contractor expected mid-January 2025. The final selection of the contractor will be determined by the IFEEDER Research Committee and approved by the IFEEDER Board of Trustees, based on a competitive bidding and scoring process. Interested parties must submit proposals to proposals@ifeeder. org, by Dec. 13. More information and specific proposal requirements can be found at www.ifeeder.org/research/request-forproposals.
FDA,
USDA approve Inneo food processing aid to fight listeria
QUÉBEC — The U.S. Food and Drug Administration and the USDA
have granted GRAS (generally recognized as safe) status to Inneo, a food processing aid made to eliminate Listeria monocytogenes.
This technology, developed by Canadian biotechnology company Innodal, uses antimicrobial peptides to eliminate the harmful pathogen. With this approval, Innodal is set to launch industrialscale projects with U.S. processing companies, marking its entry into the U.S. market, the company announced.
Inneo is Innodal’s flagship product and has been successfully commercialized in Canada for four years and will now be available to the U.S. market, the company said, adding that it is designed to target Listeria monocytogenes — a serious foodborne pathogen responsible for listeriosis. It has proven significantly more effective than traditional chemical treatments in industry trials, particularly against strains that have led to major recalls in North America, Innodal added.
With its antimicrobial action, Inneo enhances the safety of readyto-eat foods, thereby reducing public health risks associated with listeria contamination, the com-
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pany noted, adding that this clean label, natural solution preserves the taste, color and texture of food. As a recognized processing aid, Inneo can be used by food processors without requiring ingredient label updates, simplifying operations and minimizing waste.
Listeria monocytogenes is responsible for around 1,600 illnesses and 260 deaths annually in the U.S alone. Its ability to thrive in refrigerated environments and survive in food processing facilities poses a constant challenge to food safety. Its high mortality rate, particularly among vulnerable populations, makes the elimination of listeria from food products crucial for public health and preventing costly recalls.
“Achieving GRAS status for Inneo reinforces our commitment to innovation and food safety,” Laurent Dallaire, CEO and co-founder at Innodal, said. “This official recognition now allows American food processors to use Inneo in full compliance with FDA regulations, opening new possibilities. We are convinced that this new step will contribute to improving the quality and safety of food products globally.”
Perdue ‘Strike Out’ challenge with Delmarva Shorebirds generates 688K meals
SALISBURY, Md. — As part of Perdue Farms’ commitment to help alleviate food insecurity, the company teamed with the Delmarva Shorebirds Class A minor league baseball team and three Delmarva Peninsula food banks to generate a record 688,536 meal equivalents during the recently completed season-long Perdue Strike Out Hunger Challenge on Delmarva campaign.
The Strike Out Hunger campaign is an important part of the company’s Delivering Hope To Our Neighbors® outreach to improve quality of life and build strong communities, especially during Hunger Action Month in September.
“As economic challenges continue to bring so much uncertainty to individuals and families struggling with food insecurity on Delmarva, we’re thrilled by the results of this year’s Perdue Strike (Continued on next page)
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Out Hunger Challenge on Delmarva campaign,” Kim Nechay, executive director of the Franklin P. and Arthur W. Perdue Foundation, which helps fund the challenge, said. “The campaign provides a collaborative platform to raise public awareness about the problem of hunger and food insecurity and deliver much-needed relief in the Delmarva communities where we live and work.”
On average one in seven people on the Delmarva Peninsula are challenged by food insecurity. One third of that food-insecure population is children.
Since 2011, Perdue, the Shorebirds, food banks and the community at-large have embraced the Perdue Strike Out Hunger Challenge on Delmarva to generate more than 2.3 million meals for those in need on Delmarva.
“The Shorebirds are elated by the collaborative strength of the
Perdue Strike Out Hunger Challenge, especially with the record results this past season,” Jimmy Sweet, assistant general manager of the Delmarva Shorebirds, said. “This challenge continues to provide families on Delmarva hope for putting a meal on their table and help ease a difficult burden.”
To drive this year’s Perdue Strike Out Hunger Challenge on Delmarva, Perdue Farms issued a $15,000 challenge grant funded by the Franklin P. and Arthur W.
Foundation — the charitable giving arm of the company — to benefit the Maryland Food Bank, the Food Bank of Delaware and the Foodbank of Southeastern Virginia and the Eastern Shore.
Each of the food banks are required to engage the Delmarva community to raise the equivalent of 10,000 meals to claim their equal share of the first $10,000 of the Foundation challenge grant. This included any combination of pounds of food collected, monies collected and donated, or volunteer hours throughout the duration of the Shorebirds’ season. Perdue also donated $10 for each time the Shorebirds’ pitchers struck out an opposing batter, up to $5,000.
“For 13 seasons, the Strike Out Hunger campaign has helped raise both critical funds and awareness of food insecurity,” Cathy Kanefsky, Food Bank of Delaware president and CEO, said. “High costs due to inflation continue to impact so many working families on Delmarva. We are grateful for Perdue and the Delmarva Shorebirds for this ongoing partnership.”
“We are so grateful for the support of Perdue, the Shorebirds and the Delmarva community,”
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Chris Tan, president and CEO of the Foodbank of Southeastern Virginia and the Eastern Shore, said. “We look forward to this partnership each year so we can collectively better serve some of our most vulnerable neighbors.”
Happy Egg announces completion of Egg Innovations merger
ROGERS, Ark. — Happy Egg announces the completion of its merger of Egg Innovations, adding that this strategic move further enhances Happy Egg’s ability to drive growth in the egg category through innovative farming practices, while expanding its product portfolio.
Egg Innovations is a vertically integrated U.S. producer of 100 percent pasture-raised, regenerative and free-range eggs.
As the largest free-range egg brand, based on Nielsen, Happy Egg added that it is now better positioned to deliver on consumers’ increasing demand for highquality, humane eggs. With Egg Innovations, Happy Egg adds key resources — including a feed mill, farms, increased organic egg supply and a dedicated packing and distribution center — better positioning itself to supply the exceptional tasting eggs that consumers have come to love and trust in each Happy Egg, the company said in a release.
Led by Alex Worley, CEO of Happy Egg, the unified teams will focus on expanding the availabil-
ity of the brand’s beloved organic and outdoor access eggs while advancing innovations in sustainable farming practices like regenerative agriculture, the company added.
“Today marks a transformational milestone in Happy Egg’s journey,” Worley said. “Small family farms are the foundation of everything we do. With Egg Innovations, we will continue to push the boundaries of what consumers expect in egg farming — delivering innovation such as pastureraised and regenerative practices. This moment represents a significant step forward in bringing even more Americans quality eggs in which they can see and taste the difference.”
Wing It On!
wins ‘America’s Best-Tasting Sauce’
CHICAGO — Wing It On!, backed by restaurant platform Craveworthy Brands, recently brought home the gold for “America’s Best-Tasting Sauce” at this year’s National Buffalo Wing Festival for another consecutive year and is celebrating
its three-peat with a “Champion Sampler Meal.”
Wing It On! notes that it is committed to redefining the Buffalo wing experience with the ultimate trifecta since 2011, featuring a perfectly crisp wing, bold and tangy sauce and house-made dips. In the past three years, the brand has received first place titles at this industry event for “Best-Tasting Medium Traditional Buffalo” sauce and in 2024 was named “Best-Tasting Extra Hot Traditional,” winning in yet another category and being hailed a champion in the birthplace of the Buffalo wing.
“Achieving this award at the National Buffalo Wing Festival is a victory we want to share with every guest who walks through our doors,” Matt Ensero, cofounder and brand president of Wing It On! “They’re the real champions who inspire us to keep perfecting every wing, every sauce and every dining experience. We truly couldn’t do it without them.”
To celebrate its three-peat, Wing It On! is also offering its restaurant guests a Champion Sam(Continued on next page)
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pler Meal at its locations from coast-to-coast, including DallasFort Worth, Chicago, Raleigh, Orlando and beyond. The meal deal features a combo of six wings — three with its two-time winner Medium Traditional Buffalo and three with its 2024 champion and hottest sauce on the menu Wings of Prey — along with fries and a fountain drink. The deal is available through the New Year in-store, online and third-party delivery, and prices vary based on location.
“Winning ‘America’s Best Sauce’ three years running is a testament to the quality and flavor we strive for,” Justin Egan, cofounder of Wing It On!, added.
“‘The Champion Sampler Meal is an opportunity for everyone to taste our award-winning sauces and a way of saying thank you to our wing nuts, giving them a front-row seat to why Wing It On! stands undefeated in the wing game.”
Wing It On! also noted that it has had the honor of sponsoring the U.S. Chicken Wing Eating Championship at the National Buffalo Wing Festival, where contestants from around the world battled to set new records and prove themselves in the true test of wing-eating prowess.
Hungry Howie’s debuts its new Chicken and Waffles Pizza
MADISON HEIGHTS, Mich.
— Hungry Howie’s announces
today the debut of its latest offering, the Chicken and Waffles Pizza. This limited time pizza is available through December.
The Chicken and Waffles Pizza features a Maple Sugar Flavored Crust, topped with 100 percent mozzarella cheese, crispy chicken bites, fluffy waffle pieces, real bacon and a drizzle of rich Maple syrup, the company notes.
“We’re excited to introduce our Chicken and Waffles Pizza, an innovative combination of sweet and savory that brings together two favorite comfort foods,” Jeff Rinke, Hungry Howie’s vice president of marketing and product development, said. “This pizza features a brand-new Maple Sugar Flavored Crust that perfectly complements its breakfast-inspired toppings. We can’t wait for everyone to experience this delicious creation while it’s available.”
Hungry Howie’s began as a 1,000-square-foot hamburger shop in Taylor, Mich., that has since turned into a successful carry-out and delivery pizza
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chain. Currently, the franchise has expanded to 517 locations in 21 states across the country.
Butterball offers ‘stress-free’ solution for holiday whole turkeys
GARNER, N.C. — Butterball LLC is introducing its Butterball Cook from Frozen Premium Whole Turkey, an innovative offering for seasoned and novice Thanksgiving hosts alike, the company says, adding that the new product was created with convenience in mind. The new Cook from Frozen turkey requires just two easy steps: unwrap and roast. There’s no thawing, no mess and no stress, resulting in an effortless Thanksgiving centerpiece.
The most popular questions received by the Butterball® Turkey Talk-Line® are consistently about how and when to thaw a turkey, the company added. As a solve, Butterball’s Cook from Frozen requires no preparation; the turkey goes straight from the
freezer to oven without days of thawing in the refrigerator. In addition, there are no neck or giblets to remove, so there are fewer steps to follow and less mess to manage in the kitchen.
“Whether you are hosting Thanksgiving for the first time or the fifteenth time, preparing
Light Trap Combination System
the turkey can be intimidating,” Michelle Lieszkovszky, head of innovation at Butterball, said. “That’s why we are so excited to introduce Cook from Frozen. It addresses both the fears and frustrations of cooking a whole turkey — it’s not only simple to roast, but the result delivers a tender, juicy,
golden-brown centerpiece. Hosts get all the glory whether they are experienced or not.”
Lieszkovszky also noted that the convenience of Cook from Frozen allows hosts to focus on spending quality time with loved ones.
“At Butterball, inspiring togetherness is at the core of what we do. Cook from Frozen allows hosts to focus on other aspects of the celebration, like enjoying time with loved ones,” Lieszkovszky said. “This holiday season, let Butterball take care of the turkey while you make the memories.”
Cook from Frozen turkeys don’t require basting, brining or seasoning. A specially formulated brine ensures that the turkey remains moist throughout the roasting process, the company noted.
Butterball adds that its new cook from frozen product is available at Harris Teeter, Lowes Foods and Publix stores, as well as select Kroger and Kroger banner locations (such as Fred Meyer, Fry’s and Ralph’s), and select Walmart locations.
For more information, visit
Eskimo Cold Storage set to open new Ga. facility
BY JEFF GILL The Times
GAINESVILLE, Ga. — Hiring has started on an eventual 60 jobs for a 225,000-square-foot Eskimo Cold Storage plant set to open by the end of 2024 in Hall County, Ga.
“Probably near the end of November, we’ll probably get more in the full swing of doing that,” said Karen Reece, vice president and co-owner/operator.
The plant hopes to add the jobs in about three months, bringing Eskimo’s total employment to about 150, she said.
The 66-foot-tall plant, next to Eskimo’s existing 250,000-square-foot freezer at 3001 Athens Highway in Gainesville, Ga., will feature a semiautomated system with the entire facility being held at zero degrees, according to a press release last year.
Gainesville Freezer, doing business as Eskimo Cold Storage, was able to secure $75 million in financing for the project through the Gainesville and Hall County
Eskimo Cold Storage hopes to open a new plant in Hall County, Ga., by the end of the year.
Development Authority.
At its groundbreaking last year, the company said it hoped the new building would increase Eskimo Cold Storage’s “capacity and potential for business for decades to come.”
“Our passion for warehousing
began many years ago,” president and co-owner/operator
Steve Williams said at the time.
“We are dedicated to the freezer industry, and this new freezer will allow us to continue to meet our clients’ growing warehousing needs.”
In a recent interview, Reece said, “Gainesville is our home and will continue to be our home. With Gainesville being the poultry capital of the world, that’s mainly our focus. We’ll freeze anything edible, but poultry is our primary function.”
Auburn notes its role in cyber threat defense
BY ELIZABETH BOBENHAUSEN Poultry Times staff ebobenhausen@ poultrytimes.com
AUBURN, Ala. — In the 21st century, the United States has gained much more technology than ever expected. Computers used to fit in a single room, now they sit in the palm of someone’s hand. A person can communicate with someone else halfway across the world within a few seconds. However, with more technology, comes more vulnerabilities in American infrastructure.
Auburn University has taken upon the task of cybersecurity and finding ways to strengthen several cyber liabilities.
“I cannot understate the importance of Auburn University’s growing cyber research capacity and cyber educational opportunities made available to our students,” Steve Taylor, Auburn’s vice president for research and economic development, said in a university release. “Our faculty continues to push the boundar-
Auburn University is growing its cyber defense
and creating a cyber-educated workforce with student research
and new degree programs.
ies of cyber defense thought and practice. We also recognize the need for a cyber-educated work-
Bench Scales
force and are working diligently through new degree programs to provide new pathways to boost the nation’s cyber defense network.”
One of the university’s most recognizable players is McCrary Institute for Cyber and Critical Infrastructure Security. The institute was founded in 2015 and is located in the Samuel Ginn College of Engineering and offices in
Washington, D.C. The McCrary Institute combines theorical concepts and practical capabilities in cybersecurity.
“The goal is to combine empirical science with strategy to create actionable roadmaps for policymakers, emphasizing the need for a unified approach that incorporates policy, research and education to enhance our security at both national and state levels,”
Auburn University photo
research across several colleges
opportunities
Frank Cilluffo, the McCrary Institute’s director, said.
The organization recently received a $10 million grant from the Oak Ridge National Laboratory and the U.S. Department of Energy. These funds will establish a collaboration center to bring academics together to develop more solutions for protecting the power grid and other elements.
Auburn has been doing much research for GPS weaknesses. Scott Martin, assistant professor of mechanical engineering said, “GPS is susceptible to interference from people looking to disrupt our everyday processes, which can cause real-world problems that impact the public and private critical infrastructure.”
The university has also done research into quantum engineering. The U.S. is trailing behind in quantum engineering against other countries like China. To catch up, the Department of Defense has partnered with Mark Adams, director of the Alabama Micro/Nano Science and Technology Center at Auburn and professor in the Department of Electrical and Computer Engineering.
“With traditional cryptography, an encrypted message can
be decrypted with a key sent through standard channels. Using quantum key distribution, the message is sent using standard encryption, but the encryption key is quantum-based sent via satellite, optical fiber or another method,” Adams said, adding that, “Our entire project is creating a test bed for evaluating this technology. We’re building satellites, payloads and ground stations so we can test how effective this technique is from a miniature satellite. The Chinese already demonstrated it from a large, bus-sized satellite. There are many engineering challenges in creating something the size of a loaf of bread while maintaining their coherence and quantum properties.”
Auburn is looking to safeguard one of the nation’s greatest guarantees of securing American elections. Mitchell Brown, the Curtis O. Liles III Endowed Professor of political science said, “there are other academics around the country trying to do the exact same thing. But I think in terms of the real tie to the practice community, Auburn was there first, and I’d like to think we’re the best.”
Food supply security
Auburn University has also begun research on how to not only protect the food supply from cyber threats, but from biological threats as well.
Bob Norton, formerly professor of veterinary infectious diseases, biosecurity and public health with Auburn’s Department of Poultry Science, is currently Taylor’s national security liaison and collaborates with the McCrary Institute. Marc Sachs is senior vice president and chief engineer at the Center for Internet Security.
Norton and Sachs wrote in Food Safety Magazine, “From farm equipment and crop management systems to food processing and distribution networks, computer technology plays a critical role in every aspect of the industry. Those computer systems are connected by networks, and, in many cases, those networks are accessible to the public internet. A successful attack on these networked systems could compromise food safety, damage crops and disrupt the entire food supply chain. Unfortunately, many organizations in the sector are ill-equipped to
deal with these threats, and there is a lack of technical threat information sharing and collaboration across the industry.”
“This is where an ISAC can play a critical role,” Norton and Sachs continued. “By bringing together experts from across the food and agriculture sector, an ISAC can facilitate information sharing, analysis and collaboration, allowing organizations to better protect themselves against cyber and physical attacks.”
The university adds that this initiative, funded by USDA’s National Institute of Food and Agriculture, links its agricultural strengths with cybersecurity and manufacturing with the state’s poultry and forest industries.
Oladiran Fasina, Auburn alumni professor and head of the Department of Biosystems Engineering, said in a university release that, “Ultimately, we will develop case studies that showcase new technologies and opportunities for agricultural and forest production in the rural South. We will develop and deliver project findings that summarize and evaluate project impacts on rural Alabama to target stakeholders and the public.”
Gold Creek donates food to Augusta University to assist in Helene relief
BY ELIZABETH BOBENHAUSEN Poultry Times staff
ebobenhausen@ poultrytimes.com
GAINESVILLE, GA. — Hurricane Helene is one of the most deadly and devastating storms to wreak havoc in the U.S. since Hurricane Katrina. Communities have stepped up to the plate to help those affected in Florida, South Georgia and North Carolina as the area is still assessing the damage.
Gold Creek Foods recently donated fully cooked, breaded chicken breast strips to Augusta University.
“Augusta University distributed the products not only to students, faculty and staff of the university, but also to hospital employees and the community in need after the hurricane,” Craig Goodman, controller-nonops with Gold Creek Foods, said.
Augusta University President Russell King said in a statement posted to Instagram, that, “this donation has made a meaningful impact, supporting our students, faculty, staff, hospital employees and the broader community. Their kindness has eased the burden for so many and serves as a reminder of the power of generosity.”
King’s post thanked Gold Creek Foods, as well as Jim Syfan, CEO of Syfan Logistics and member of the University System of Georgia Board of Regents.
“At Gold Creek, we believe in fostering a sense of community among our employees and our customers as well as extending that cooperative spirit to our neighbors,” Mark Sosebee, Gold Creek Foods founder and CEO, added. “It was a blessing for us to collaborate with some of our valued partners to help those most in need.”
Gold Creek Foods, based in Gainesville, Ga., recently donated fully cooked chicken products to Augusta University for distribution to those impacted by the destruction of Hurricane Helene.
Gold Creek Foods photo
McDonald’s says testing rules out beef patties as E. coli outbreak source
The Associated Press
LOS ANGELES — McDonald’s announced on Oct. 27 that Quarter Pounders will again be on its menu at hundreds of its restaurants after testing ruled out beef patties as the source of the outbreak of E. coli poisoning tied to the popular burgers that killed one person and sickened at least 75 others across 13 states.
The U.S. Food and Drug Administration continues to believe that slivered onions from a single supplier are the likely source of contamination, McDonald’s said in a statement. It said it will resume selling the Quarter Pounder at affected restaurants — without slivered onions — in the coming week.
As of Oct. 25, the outbreak had expanded to at least 75 people sick in 13 states, federal health officials said. A total of 22 people had been hospitalized, and two developed a dangerous kidney disease complication, the Centers for Disease Control and Prevention said. One person has died in Colorado.
Early information analyzed by the FDA showed that uncooked slivered onions used on the burgers “are a likely source of contamination,” the agency said. McDonald’s has confirmed that Taylor Farms, a California-based produce company, was the supplier of the fresh onions used in the restaurants involved in the outbreak, and that they had come from a facility
AP Photo / Charles Rex Arbogast
A McDonald’s Quarter Pounder sandwich purchased on Oct. 23 in Chicago, Ill.
in Colorado Springs, Colo.
McDonald’s pulled the Quarter Pounder burger from menus in several states — mostly in the Midwest and Mountain states — when the outbreak was announced Tuesday. McDonald’s said Friday that slivered onions from the Colorado Springs facility were distributed to approximately 900 of its restaurants, including some in transportation hubs like airports. The company said it removed slivered onions sourced from that facility from its supply chain on Tuesday. McDonald’s said it has decided to stop sourcing onions from Taylor Farms’ Colo-
rado Springs facility “indefinitely.”
The 900 McDonald’s restaurants that normally received slivered onions from Taylor Farms’ Colorado Springs facility will resume sales of Quarter Pounders without slivered onions, McDonald’s said.
Testing by the Colorado Department of Agriculture ruled out beef patties as the source of the outbreak, McDonald’s said.
The department of agriculture received multiple lots of fresh and frozen beef patties collected from various Colorado McDonald’s locations associated with the E. coli investigation. All samples were found to be negative for E. coli, the department said.
Taylor Farms said that it had preemptively recalled yellow onions sent to its customers from its Colorado facility and continues to work with the CDC and the FDA as they investigate.
While it remains unclear if the recalled onions were the source of the outbreak, several other fast-food restaurants — including Taco Bell, Pizza Hut, KFC and Burger King — pulled onions from some menus in certain areas.
Colorado had the most illnesses reported as of Oct. 25, with 26 cases. At least 13 people were sickened in Montana, 11 in Nebraska, 5 each in New Mexico and Utah, 4 each in Missouri and Wyoming, two in Michigan and one each in Iowa, Kansas, Oregon, Wisconsin and Washington, the CDC reported.
McDonald’s said it didn’t pull the Quarter Pounder from any additional restaurants and noted that some cases in states outside the
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Treatment
Minimum ventilation training cards from NPTC at Auburn University
BY JESS CAMPBELL, JEREMIAH DAVIS, LAUREN SRODA, KELLY GRIGGS & CODY SMITH
National Poultry Technology Center
Auburn University
AUBURN, Ala. — Minimum ventilation setup and monitoring of modern poultry houses during cold weather are very important for getting a flock started off properly. It is helpful to know and follow some basic concepts to make sure each house is prepared for success.
Have
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original region were tied to travel.
To help company service representatives and poultry growers get minimum ventilation setup done right this winter, the National Poultry Technology Center (NPTC) at Auburn University, has developed a training card.
In this issue of Poultry Times you will find a “cut-out” card (front and back) designed to help
folks set poultry houses up for minimum ventilation by using our P.O.S.T. acronym.
• P.O.S.T. stands for pressure, opening, source, and time.
Cut this card out, study these concepts, and get with your local poultry service technician to go over these basic minimum ventilation concepts to make sure every ventilation cycle counts this winter. Please do not add more time to a broken ventilation system!
Stop if things are not working and revisit these basic concepts. Adding time to a broken venti-
Face greater lumen depreciation than you expected?
ing their travel. Illnesses were reported between Sept. 27 and Oct. 11.
lation system will not result in adequate moisture removal and a progressive flock.
Visit poultryhouse.com, download the NPTC “Poultry Toolkit” smartphone app, or contact one of our team members for more tips on poultry housing-related items.
Good luck this winter!
See page 30 for the cut-out images.
More information from Auburn University’s National Poultry Technology Center can be obtained at www.poultryhouse.com.
The CDC said some people who got sick reported traveling to other states before their symptoms started. At least three people said they ate at McDonald’s dur-
The outbreak involves infections with E. coli 0157:H7, a type of bacteria that produces a dangerous toxin. It causes about 74,000 infections in the U.S.
annually, leading to more than 2,000 hospitalizations and 61 deaths each year, according to CDC.
Flickering at different lighting levels especially low
Symptoms of E. coli poisoning can occur quickly, within a day or two of eating contaminated food. They typically include fever, vom-
iting, diarrhea or bloody diarrhea and signs of dehydration — little or no peeing, increased thirst and dizziness. The infection is especially dangerous for children younger than 5, people who are elderly, pregnant or who have weakened immune systems.
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With winter weather fast approaching, Cumberland offers six maintenance steps to ensure
is ready for the cold.
Six steps to get your poultry house ready as cold weather approaches
ASSUMPTION, Ill. — With colder weather approaching, it’s time for maintenance checks to keep birds cozy and ensure that poultry houses run as efficiently as possible throughout the fall and winter.
Kyle Burns, Cumberland district manager, recommends six maintenance checks to promote bird health and productivity during cold weather.
1. Building integrity — Walk around the poultry house exterior to check for any holes, damage or other openings that will allow cold air to enter the building. A sealed exterior is important in maintaining proper ventilation flow inside.
2. Static pressure controllers
— Make sure static pressure controllers read zero when fans are
off. If the pressure gauge within your barn does not measure barn static pressure accurately, inlets may open too much or too little, leading to drafts, excessive fuel usage or poor air quality.
3. Cool cells — Drain cool cell reservoirs and lines inside and outside the building to prevent freezing. Remove and store pumps so they are not affected by the winter elements.
4. Fans — Clean dust and debris from fans, shutters and other covers. Check and replace any worn belts and bearings. An underperforming fan will need to run longer, exposing the birds to cold air and poor ventilation.
5. Heaters — Blow off dust and dirt that may have accumulated on the top of heaters and inspect them. Clean furnace/ brooder burner orifices, inspect
rubber gas lines for cracks or nicks, and check gas pressure, as heaters and furnaces don’t work as efficiently with inconsistent or low pressure. You can also have your gas company check the pressure.
6. Air inlets — Make sure that sidewall inlets open uniformly. Clean the screens over sidewall inlet openings. Dirty screens reduce the distance that air can be drawn across the barn by 20% or more, reducing the amount of heat the incoming air receives before it drops to the floor.
“Performing these important
maintenance steps will ensure that poultry houses are ready when cold weather arrives, providing an ideal environment for your birds,” Burns said.
For additional information, producers can contact their Cumberland dealer or visit www.CumberlandPoultry.com.
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