Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

New Project Targets Organic Poultry

21.11.2008
A team from several institutions led by University of Arkansas System Division of Agriculture food and poultry scientists has been awarded a three-year grant for nearly $600,000 from the U.S. Department of Agriculture’s National Integrated Food Safety Initiative grant to do food safety research in natural and organic poultry.

Organic food is all the rage, but despite popular opinion it’s not automatically safer than conventionally grown foods. A team from several institutions led by University of Arkansas System Division of Agriculture food and poultry scientists has been awarded a three-year grant for nearly $600,000 from the U.S. Department of Agriculture’s National Integrated Food Safety Initiative grant to do food safety research in natural and organic poultry.

Steven Ricke, a professor in the UA Food Science Department and the Center for Excellence in Poultry Science, serves as the project leader with Phil Crandall, a professor in Food Science, and Frank Jones, associate director for Extension in Poultry Science.

The term “organic” is strictly defined by the USDA National Organic Program to include poultry raised with no antibiotics, fed 100 percent organic feed and given access to outdoors. The USDA definition for “natural” for meat and poultry products specifies no artificial ingredients or added color and only minimal processing. However, the market for “natural” is rapidly changing, and this definition is being updated. USDA has also proposed voluntary standards for “naturally-raised” livestock to be raised without antibiotics and not fed animal by-products.

Organic poultry currently accounts for no more than 2 percent of the total poultry market, but it is the largest share of the organic meat market and is growing by leaps and bounds. Between 1997 and 2003, sales of organic broilers increased from about 38,000 to 6.3 million birds.

The meteoric rise in popularity of organic poultry has prompted a need for a comprehensive study of how to ensure its safety, Ricke said.

Organic and natural poultry are currently produced and processed in smaller facilities than is conventional poultry. “However, small production is usually not integrated, providing less opportunity for the control of product quality, including food safety, as in large-scale, integrated production,” Ricke said. “Almost no university research has focused on small-scale poultry production systems or their food safety issues,” said Ricke, who also holds the Wray Endowed Chair in Food Safety and serves as director of the UA Center for Food Safety.

Ricke and his team leaders will coordinate 13 research specialists on four teams from the U of A, Texas A&M University, West Virginia University, Cornell University, Purdue University and along with Dr. Anne Fanatico of the National Center for Appropriate Technology.

“Each team consists of faculty who can address the complex nature of the problems associated with food safety in organic and natural poultry,” Ricke said. “Our Extension specialists have existing close relationships with growers and processors statewide and nationally, as well as food safety education and communication specialists who can address the complex issues to the grower, processor, consumer and retail industries.”

Among the expected results of the project is a plan to write guidelines for Good Agricultural Practices – a recognized collection of principles for production and processing – for food safety on natural and organic poultry farms. The guidelines will focus on developing plans that are relevant to plants of particular sizes. Ricke said a set of Good Agricultural Practices will play a critical role in ensuring safety.

“Because natural and organic poultry production does not use antibiotics or other medications, Good Agricultural Practices are even more important,” Ricke explained.

The project will also include meetings and workshops with industry personnel. That will include a local one-day workshop on natural and organic poultry production focusing on food safety and bird health.

“The impact of completing this grant is huge as it has the potential to reach large- and small-scale producers, processors, policymakers and stakeholders who need assistance in food safety management,” Ricke said.

Steven C. Ricke | Newswise Science News
Further information:
http://www.uark.edu

More articles from Agricultural and Forestry Science:

nachricht Cascading use is also beneficial for wood
11.12.2017 | Technische Universität München

nachricht The future of crop engineering
08.12.2017 | Max-Planck-Institut für Biochemie

All articles from Agricultural and Forestry Science >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Long-lived storage of a photonic qubit for worldwide teleportation

MPQ scientists achieve long storage times for photonic quantum bits which break the lower bound for direct teleportation in a global quantum network.

Concerning the development of quantum memories for the realization of global quantum networks, scientists of the Quantum Dynamics Division led by Professor...

Im Focus: Electromagnetic water cloak eliminates drag and wake

Detailed calculations show water cloaks are feasible with today's technology

Researchers have developed a water cloaking concept based on electromagnetic forces that could eliminate an object's wake, greatly reducing its drag while...

Im Focus: Scientists channel graphene to understand filtration and ion transport into cells

Tiny pores at a cell's entryway act as miniature bouncers, letting in some electrically charged atoms--ions--but blocking others. Operating as exquisitely sensitive filters, these "ion channels" play a critical role in biological functions such as muscle contraction and the firing of brain cells.

To rapidly transport the right ions through the cell membrane, the tiny channels rely on a complex interplay between the ions and surrounding molecules,...

Im Focus: Towards data storage at the single molecule level

The miniaturization of the current technology of storage media is hindered by fundamental limits of quantum mechanics. A new approach consists in using so-called spin-crossover molecules as the smallest possible storage unit. Similar to normal hard drives, these special molecules can save information via their magnetic state. A research team from Kiel University has now managed to successfully place a new class of spin-crossover molecules onto a surface and to improve the molecule’s storage capacity. The storage density of conventional hard drives could therefore theoretically be increased by more than one hundred fold. The study has been published in the scientific journal Nano Letters.

Over the past few years, the building blocks of storage media have gotten ever smaller. But further miniaturization of the current technology is hindered by...

Im Focus: Successful Mechanical Testing of Nanowires

With innovative experiments, researchers at the Helmholtz-Zentrums Geesthacht and the Technical University Hamburg unravel why tiny metallic structures are extremely strong

Light-weight and simultaneously strong – porous metallic nanomaterials promise interesting applications as, for instance, for future aeroplanes with enhanced...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

See, understand and experience the work of the future

11.12.2017 | Event News

Innovative strategies to tackle parasitic worms

08.12.2017 | Event News

AKL’18: The opportunities and challenges of digitalization in the laser industry

07.12.2017 | Event News

 
Latest News

A whole-body approach to understanding chemosensory cells

13.12.2017 | Health and Medicine

Water without windows: Capturing water vapor inside an electron microscope

13.12.2017 | Physics and Astronomy

Cellular Self-Digestion Process Triggers Autoimmune Disease

13.12.2017 | Life Sciences

VideoLinks
B2B-VideoLinks
More VideoLinks >>>