This report describes the current slaughtering practices (methods) with the main focus on broilers, but also taking other poultry species, such as turkeys, ducks and spent hens into consideration.
If avail- able, information on minor species, such as guinea fowl and quails, will also be provided.
The report describes the food chain information (FCI) and explains the significance of the FCI within the application of the hygiene package for poultry.
clean milk should be:
1- Normal physical , Chemical properties
2- Low bacterial count.
3- Free from pathogenic microorganisms
4- Free from dirt , hazard residues.
5- High keeping quality.
6- High nutritive value.
The document discusses poultry health and production. It covers three main types of chicken enterprises: egg production, broiler production, and raising replacement pullets. It outlines advantages like high feed efficiency and fast returns, and disadvantages like disease risks. It also discusses basic poultry nutrition, including protein, carbohydrate and fat digestion. Proper nutrition is key to efficient conversion of feed into meat and eggs.
The document summarizes a training workshop on improved poultry farming techniques. It discusses objectives of equipping participants with health, husbandry and business skills. It covers poultry management topics like housing requirements, sources of chicks, transportation and proper management of day old chicks. Key factors for success like human resources, technical environment and disease control are outlined.
THIS PRESENTATION DESCRIBES MEAT PRODUCTION. MEAT PROCESSING, VALUE ADDED PTODUCTS FROM MEAT , BASIC PROCESSES FOR PROCESSING OF MEAT, ROLE OF NON MEAT INGREDIENTS IN MEAT PROCESSING IN A VERY EFFICIENT MANNER. THIS PRESENTATION CONTAIN IMAGES SO YOU CAN UNDERSTANDEASILY.
This document provides a manual for conducting various analyses in an animal nutrition laboratory. It describes procedures for analyzing feed, silage, milk, and blood samples. The manual covers topics such as sample receiving and preparation, determining dry matter, ash, crude protein, fiber, fat, minerals, tannins, digestibility, and assessing silage and milk quality. Various instruments used in the laboratory are also depicted, including ovens, balances, centrifuges, and Kjeldahl nitrogen analyzer. The manual is intended to guide technicians in conducting analyses and to inform scientists on the services provided by the laboratory.
Manual on meat inspection for developing countriesDr. Waqas Nawaz
This document is a manual on meat inspection procedures for developing countries published by the Food and Agriculture Organization (FAO) of the United Nations. It provides guidelines for antemortem and postmortem inspection of various food animals including cattle, pigs, sheep, goats, horses and poultry. It also describes common pathological conditions and specific diseases that inspectors should be aware of for each species. The manual was created with input from veterinary experts from different regions to account for diseases prevalent in developing areas globally.
Poultry farming involves breeding birds such as chickens, turkeys, ducks and geese. The process begins on a breeder farm where eggs are laid and sent to a hatchery. At the hatchery, the eggs are incubated for around 20 days for chickens or 27 days for turkeys until the chicks or poults hatch. The young birds are then transported to rearing farms where they are fed and cared for until they reach the proper weight for processing. Once full grown, the birds are caught and sent to a processing plant to be slaughtered, packaged, and distributed for consumption.
The document discusses meat hygiene and public health. It covers topics like the importance of meat as food, meat inspection processes, livestock production's role in the national economy, meat production statistics, the chemical composition of different meats, and prevailing issues in the meat sector such as unhygienic processing. It also describes ante-mortem examination of food animals and various slaughtering methods including Islamic, Jewish, Sikh, and humane methods involving stunning. The Islamic method aims to cause acute blood loss and instant loss of consciousness to minimize pain according to religious guidelines.
clean milk should be:
1- Normal physical , Chemical properties
2- Low bacterial count.
3- Free from pathogenic microorganisms
4- Free from dirt , hazard residues.
5- High keeping quality.
6- High nutritive value.
The document discusses poultry health and production. It covers three main types of chicken enterprises: egg production, broiler production, and raising replacement pullets. It outlines advantages like high feed efficiency and fast returns, and disadvantages like disease risks. It also discusses basic poultry nutrition, including protein, carbohydrate and fat digestion. Proper nutrition is key to efficient conversion of feed into meat and eggs.
The document summarizes a training workshop on improved poultry farming techniques. It discusses objectives of equipping participants with health, husbandry and business skills. It covers poultry management topics like housing requirements, sources of chicks, transportation and proper management of day old chicks. Key factors for success like human resources, technical environment and disease control are outlined.
THIS PRESENTATION DESCRIBES MEAT PRODUCTION. MEAT PROCESSING, VALUE ADDED PTODUCTS FROM MEAT , BASIC PROCESSES FOR PROCESSING OF MEAT, ROLE OF NON MEAT INGREDIENTS IN MEAT PROCESSING IN A VERY EFFICIENT MANNER. THIS PRESENTATION CONTAIN IMAGES SO YOU CAN UNDERSTANDEASILY.
This document provides a manual for conducting various analyses in an animal nutrition laboratory. It describes procedures for analyzing feed, silage, milk, and blood samples. The manual covers topics such as sample receiving and preparation, determining dry matter, ash, crude protein, fiber, fat, minerals, tannins, digestibility, and assessing silage and milk quality. Various instruments used in the laboratory are also depicted, including ovens, balances, centrifuges, and Kjeldahl nitrogen analyzer. The manual is intended to guide technicians in conducting analyses and to inform scientists on the services provided by the laboratory.
Manual on meat inspection for developing countriesDr. Waqas Nawaz
This document is a manual on meat inspection procedures for developing countries published by the Food and Agriculture Organization (FAO) of the United Nations. It provides guidelines for antemortem and postmortem inspection of various food animals including cattle, pigs, sheep, goats, horses and poultry. It also describes common pathological conditions and specific diseases that inspectors should be aware of for each species. The manual was created with input from veterinary experts from different regions to account for diseases prevalent in developing areas globally.
Poultry farming involves breeding birds such as chickens, turkeys, ducks and geese. The process begins on a breeder farm where eggs are laid and sent to a hatchery. At the hatchery, the eggs are incubated for around 20 days for chickens or 27 days for turkeys until the chicks or poults hatch. The young birds are then transported to rearing farms where they are fed and cared for until they reach the proper weight for processing. Once full grown, the birds are caught and sent to a processing plant to be slaughtered, packaged, and distributed for consumption.
The document discusses meat hygiene and public health. It covers topics like the importance of meat as food, meat inspection processes, livestock production's role in the national economy, meat production statistics, the chemical composition of different meats, and prevailing issues in the meat sector such as unhygienic processing. It also describes ante-mortem examination of food animals and various slaughtering methods including Islamic, Jewish, Sikh, and humane methods involving stunning. The Islamic method aims to cause acute blood loss and instant loss of consciousness to minimize pain according to religious guidelines.
Notes on egg hygiene including the egg nutritive value, different egg processing and the different methods for egg preservation besides, the functional properties of egg components.
This document provides an overview of meat-borne diseases. It discusses zoonotic, foodborne, and meat-borne diseases and outlines their significance to public health. Historical outbreaks of diseases like E. coli and salmonellosis transmitted through meat are described. Key bacterial diseases transmitted by meat consumption including E. coli, salmonellosis, campylobacteriosis, and listeriosis are summarized. The document also discusses factors that influence microbial growth on meat and points of contamination.
Lecture 3 estrous cycle and estrus signs in domestic animalsDrGovindNarayanPuroh
This document discusses the estrous cycles of various domestic animal species. It describes the hormonal control of estrous cycles and divides cycles into four main stages: proestrus, estrus, metestrus, and diestrus. Characteristics of each stage are provided for cattle, dogs, sheep, and other species. Signs of estrus vary between species but may include changes in behavior, vulva swelling, discharge, and odor detection by males through flehmen response. Estrous cycles allow for timed breeding based on ovulation and fertile windows.
Sheep and goats were among the first animals domesticated for dairy production around 6000-7000 BC. They are multi-purpose animals used for meat, milk, fiber, skins and more. While sheep and goats share some similarities as small ruminants, there are key physical, behavioral, and production differences between the two. The global sheep and goat populations are over 1 billion each, with China and India having the largest inventories. In the US, the sheep industry has declined since WWII but the goat industry has grown, focused mainly on meat production in Texas. Both industries face challenges around infrastructure, regulations, and competition.
The document discusses the transport of broilers from farms to slaughterhouses. It notes that transport conditions can affect meat quality and cause losses through mortality. Birds face various stressors during transport like food and water deprivation, high stocking densities, and thermal stresses. Longer transport times and distances are associated with higher mortality. Proper ventilation, stocking density requirements, and avoiding very high or low temperatures can help minimize stress on the birds during transport. However, transport still poses welfare issues like physical injuries, dehydration, and stress that can impact meat quality and live weight.
The document discusses hygienic practices for poultry processing. It begins by noting the importance of hygiene in processing to increase meat quality and shelf life. It then outlines the key steps in processing, including feed removal, catching and transporting live birds, ante-mortem inspection, stunning, bleeding, scalding, defeathering, evisceration, washing, chilling, grading and packing. Maintaining hygiene throughout processing helps prevent the spread of disease and ensures meat is fit for human consumption.
Spiking involves periodically adding or replacing males during egg production to boost fertility levels as hens age and males lose interest in mating. It is necessary because hen fertility naturally declines after 40 weeks as rooster mating decreases and hens need to be mated more often. The best time to spike is 40-45 weeks by adding males that are 25-28 weeks old and 20-25% heavier than hens. This reactivates existing males and increases fertility. Proper male to female ratios and removing unproductive males also helps. Methods include using a separate stud farm or keeping extra males on-site until needed. Interspiking between houses on a farm can quickly increase fertility but effects are temporary. Disease risk must be
This document discusses the nutritional values of poultry meat and eggs and their importance for human health. It begins by outlining the nutritional composition of eggs, including proteins, fats, vitamins, and minerals. Next, it examines the nutritional composition and health benefits of poultry meat, such as being high in protein and low in fat. It then compares the nutritional profiles of eggs and poultry meat. In conclusion, the document emphasizes that poultry products like eggs and meat are significant sources of nutrition for humans.
A comprehensive training manual of dairy farming.Who wish to start dairy farming or this guide is also very useful for dairy technologist ,veterinarian or dairy farming consultant. As calf management begins before birth, a few days before the calf is born, the pregnant cow is transferred to a maternity paddock, which should be near the homestead (for closer observation), well watered and free from physical objects. The signs of imminent parturition (calving) include filling of udder with milk and is turgid, vulva swollen with a string of mucus hanging from vagina. Insemination records can also be used to estimate the expected calving date.
Bio-Security plan is a set of practices designed to prevent the entry and spread of infectious diseases into and from a poultry farm.
Biosecurity requires the adoption of a set of attitudes and behaviours by people, to reduce risk in all activities involving poultry production and marketing.
This document discusses broiler chicken management, with an emphasis on proper brooding practices. It outlines the importance of meeting chick needs for feed, water, temperature, and air quality during brooding. Key recommendations include feeding chicks within 6 hours of placement to promote gut and immune development, maintaining proper brooding temperatures, ensuring adequate access to water, and providing sufficient ventilation to remove moisture produced by the chicks. Achieving a 7-day body weight of at least 180 grams is also highlighted as critical to future flock performance.
This document provides an overview and summary of infectious fibropapillomas (warts) of cattle:
- Warts of cattle are caused by a viral infection and result in the formation of papillomas on various body surfaces.
- They most commonly affect cattle under 1 year of age and are frequently found on the head, ears, eyes, mouth, neck, shoulders, udder, teats, vulva and penis.
- Macroscopically, warts vary in size and shape but often appear as nodular plaques or protruding villous, fungoid, spinous, polypoid or hornlike masses that can cover large areas of skin. Their surfaces are typically gray
The document discusses factors that affect the internal quality of eggs. It describes how eggs are formed and the nutritional composition of egg whites, yolks, and whole eggs. Key factors that influence internal egg quality include a hen's nutrition, length of storage and storage conditions, hen strain and age, ingestion of contaminants, and diseases. Nutritional deficiencies or excesses can impact qualities like egg white thickness, yolk color and size. Longer storage causes egg whites to thin as carbon dioxide escapes and pH increases. Younger hens generally produce smaller eggs. Certain diseases and contaminants in feed are also linked to poorer internal quality.
This document outlines best practices for breeder management, including general farm rules, cleaning protocols, environmental conditions, feeding practices, and egg collection. Key points include maintaining all-in/all-out production, proper sanitation, temperature and humidity control, balanced nutrition and controlled feeding, sex-separated housing as birds mature, and frequent egg collection and storage. The goal is optimal health, growth, and production efficiency of breeder flocks to maximize hatchability and chick quality.
This document provides information on quail farming. It discusses that quail farming is becoming popular in Nepal for meat and eggs. Quails mature early at 6 weeks and start laying eggs. They are small, hardy birds that are easy to raise. The document outlines the characteristics, breeds, housing, feeding, breeding, management, diseases and marketing of quails. It notes that quail meat and eggs are nutritious and there is a market for quail products in hotels and restaurants. Quail farming requires small investment and space but provides economic benefits.
Eggs primarily contain protein and are a cheap, nutritious food in the UK. The main proteins in eggs are ovalbumin, conalbumin, and ovomucoid. An egg has an outer shell, inner egg white divided into thick and thin layers, and a nutrient-rich egg yolk. Eggs are processed into frozen whole eggs or dried eggs through pasteurization and spray or freeze drying. Heat causes egg proteins to coagulate, forming gels or thickening mixtures. Eggs are used in many recipes to bind, emulsify, aerate, and add flavor.
This document discusses poultry behavior, including:
- Poultry behavior involves how poultry interact with their animate (other animals) and inanimate (objects, places) environments.
- Understanding poultry behavior can help with handling, reduce stress, and improve welfare, production and safety.
- Poultry behavior includes innate behaviors important for survival like feeding, drinking, reproduction, and learned behaviors that help them adapt.
- Proper management of poultry requires knowledge of their social, feeding, drinking, nesting and other behaviors.
This document discusses cleaning and disinfection procedures for poultry farms. It describes assessing the situation, removing equipment, dry and wet cleaning methods including soaking, washing and rinsing surfaces. Disinfection methods using various chemicals are outlined. The document also discusses evaluating cleaning efficacy through surface sampling, and fumigation of new litter bedding to kill vectors.
This document provides an overview of poultry processing, including definitions, properties of poultry meat, and descriptions of the main steps in the slaughtering and processing of poultry. It discusses traditional and modern slaughtering methods, the key procedures of preslaughter handling, stunning, bleeding, scalding, defeathering, evisceration, inspection, chilling, and further processing into raw, fresh, frozen or value-added products. It also briefly mentions poultry processing practices and growth in India.
Overview on current practices of poultry slaughtering and poultry meat inspec...ABOHEMEED ALY
This report provides an overview of current practices for poultry slaughtering and meat inspection in the EU. It describes poultry slaughtering methods and the key steps in the process. It also discusses food chain information collection and its role in risk-based meat inspection. The report outlines specific laboratory testing conducted and conditions inspected for during ante-mortem and post-mortem examination. Finally, it provides country-specific details on how meat inspection is implemented and concludes with statistics on EU poultry meat production.
Niuchangchih (Antrodia camphorata) and its potential in treating liver diseasesAffiliate marketing
This review article discusses the medicinal mushroom Niuchangchih (Antrodia camphorata), which has traditionally been used in Taiwan to treat liver diseases. The article summarizes that Niuchangchih contains various compounds like polysaccharides, triterpenoids, and steroids. Recent research shows that Niuchangchih has hepatoprotective, anti-inflammatory, and anticancer effects. Specifically, Niuchangchih can prevent liver injury from ethanol, CCl4, and cytokines, inhibit hepatitis B virus replication, ameliorate fatty liver and liver fibrosis, and inhibit liver cancer cells. The mechanisms of these effects are also discussed.
Notes on egg hygiene including the egg nutritive value, different egg processing and the different methods for egg preservation besides, the functional properties of egg components.
This document provides an overview of meat-borne diseases. It discusses zoonotic, foodborne, and meat-borne diseases and outlines their significance to public health. Historical outbreaks of diseases like E. coli and salmonellosis transmitted through meat are described. Key bacterial diseases transmitted by meat consumption including E. coli, salmonellosis, campylobacteriosis, and listeriosis are summarized. The document also discusses factors that influence microbial growth on meat and points of contamination.
Lecture 3 estrous cycle and estrus signs in domestic animalsDrGovindNarayanPuroh
This document discusses the estrous cycles of various domestic animal species. It describes the hormonal control of estrous cycles and divides cycles into four main stages: proestrus, estrus, metestrus, and diestrus. Characteristics of each stage are provided for cattle, dogs, sheep, and other species. Signs of estrus vary between species but may include changes in behavior, vulva swelling, discharge, and odor detection by males through flehmen response. Estrous cycles allow for timed breeding based on ovulation and fertile windows.
Sheep and goats were among the first animals domesticated for dairy production around 6000-7000 BC. They are multi-purpose animals used for meat, milk, fiber, skins and more. While sheep and goats share some similarities as small ruminants, there are key physical, behavioral, and production differences between the two. The global sheep and goat populations are over 1 billion each, with China and India having the largest inventories. In the US, the sheep industry has declined since WWII but the goat industry has grown, focused mainly on meat production in Texas. Both industries face challenges around infrastructure, regulations, and competition.
The document discusses the transport of broilers from farms to slaughterhouses. It notes that transport conditions can affect meat quality and cause losses through mortality. Birds face various stressors during transport like food and water deprivation, high stocking densities, and thermal stresses. Longer transport times and distances are associated with higher mortality. Proper ventilation, stocking density requirements, and avoiding very high or low temperatures can help minimize stress on the birds during transport. However, transport still poses welfare issues like physical injuries, dehydration, and stress that can impact meat quality and live weight.
The document discusses hygienic practices for poultry processing. It begins by noting the importance of hygiene in processing to increase meat quality and shelf life. It then outlines the key steps in processing, including feed removal, catching and transporting live birds, ante-mortem inspection, stunning, bleeding, scalding, defeathering, evisceration, washing, chilling, grading and packing. Maintaining hygiene throughout processing helps prevent the spread of disease and ensures meat is fit for human consumption.
Spiking involves periodically adding or replacing males during egg production to boost fertility levels as hens age and males lose interest in mating. It is necessary because hen fertility naturally declines after 40 weeks as rooster mating decreases and hens need to be mated more often. The best time to spike is 40-45 weeks by adding males that are 25-28 weeks old and 20-25% heavier than hens. This reactivates existing males and increases fertility. Proper male to female ratios and removing unproductive males also helps. Methods include using a separate stud farm or keeping extra males on-site until needed. Interspiking between houses on a farm can quickly increase fertility but effects are temporary. Disease risk must be
This document discusses the nutritional values of poultry meat and eggs and their importance for human health. It begins by outlining the nutritional composition of eggs, including proteins, fats, vitamins, and minerals. Next, it examines the nutritional composition and health benefits of poultry meat, such as being high in protein and low in fat. It then compares the nutritional profiles of eggs and poultry meat. In conclusion, the document emphasizes that poultry products like eggs and meat are significant sources of nutrition for humans.
A comprehensive training manual of dairy farming.Who wish to start dairy farming or this guide is also very useful for dairy technologist ,veterinarian or dairy farming consultant. As calf management begins before birth, a few days before the calf is born, the pregnant cow is transferred to a maternity paddock, which should be near the homestead (for closer observation), well watered and free from physical objects. The signs of imminent parturition (calving) include filling of udder with milk and is turgid, vulva swollen with a string of mucus hanging from vagina. Insemination records can also be used to estimate the expected calving date.
Bio-Security plan is a set of practices designed to prevent the entry and spread of infectious diseases into and from a poultry farm.
Biosecurity requires the adoption of a set of attitudes and behaviours by people, to reduce risk in all activities involving poultry production and marketing.
This document discusses broiler chicken management, with an emphasis on proper brooding practices. It outlines the importance of meeting chick needs for feed, water, temperature, and air quality during brooding. Key recommendations include feeding chicks within 6 hours of placement to promote gut and immune development, maintaining proper brooding temperatures, ensuring adequate access to water, and providing sufficient ventilation to remove moisture produced by the chicks. Achieving a 7-day body weight of at least 180 grams is also highlighted as critical to future flock performance.
This document provides an overview and summary of infectious fibropapillomas (warts) of cattle:
- Warts of cattle are caused by a viral infection and result in the formation of papillomas on various body surfaces.
- They most commonly affect cattle under 1 year of age and are frequently found on the head, ears, eyes, mouth, neck, shoulders, udder, teats, vulva and penis.
- Macroscopically, warts vary in size and shape but often appear as nodular plaques or protruding villous, fungoid, spinous, polypoid or hornlike masses that can cover large areas of skin. Their surfaces are typically gray
The document discusses factors that affect the internal quality of eggs. It describes how eggs are formed and the nutritional composition of egg whites, yolks, and whole eggs. Key factors that influence internal egg quality include a hen's nutrition, length of storage and storage conditions, hen strain and age, ingestion of contaminants, and diseases. Nutritional deficiencies or excesses can impact qualities like egg white thickness, yolk color and size. Longer storage causes egg whites to thin as carbon dioxide escapes and pH increases. Younger hens generally produce smaller eggs. Certain diseases and contaminants in feed are also linked to poorer internal quality.
This document outlines best practices for breeder management, including general farm rules, cleaning protocols, environmental conditions, feeding practices, and egg collection. Key points include maintaining all-in/all-out production, proper sanitation, temperature and humidity control, balanced nutrition and controlled feeding, sex-separated housing as birds mature, and frequent egg collection and storage. The goal is optimal health, growth, and production efficiency of breeder flocks to maximize hatchability and chick quality.
This document provides information on quail farming. It discusses that quail farming is becoming popular in Nepal for meat and eggs. Quails mature early at 6 weeks and start laying eggs. They are small, hardy birds that are easy to raise. The document outlines the characteristics, breeds, housing, feeding, breeding, management, diseases and marketing of quails. It notes that quail meat and eggs are nutritious and there is a market for quail products in hotels and restaurants. Quail farming requires small investment and space but provides economic benefits.
Eggs primarily contain protein and are a cheap, nutritious food in the UK. The main proteins in eggs are ovalbumin, conalbumin, and ovomucoid. An egg has an outer shell, inner egg white divided into thick and thin layers, and a nutrient-rich egg yolk. Eggs are processed into frozen whole eggs or dried eggs through pasteurization and spray or freeze drying. Heat causes egg proteins to coagulate, forming gels or thickening mixtures. Eggs are used in many recipes to bind, emulsify, aerate, and add flavor.
This document discusses poultry behavior, including:
- Poultry behavior involves how poultry interact with their animate (other animals) and inanimate (objects, places) environments.
- Understanding poultry behavior can help with handling, reduce stress, and improve welfare, production and safety.
- Poultry behavior includes innate behaviors important for survival like feeding, drinking, reproduction, and learned behaviors that help them adapt.
- Proper management of poultry requires knowledge of their social, feeding, drinking, nesting and other behaviors.
This document discusses cleaning and disinfection procedures for poultry farms. It describes assessing the situation, removing equipment, dry and wet cleaning methods including soaking, washing and rinsing surfaces. Disinfection methods using various chemicals are outlined. The document also discusses evaluating cleaning efficacy through surface sampling, and fumigation of new litter bedding to kill vectors.
This document provides an overview of poultry processing, including definitions, properties of poultry meat, and descriptions of the main steps in the slaughtering and processing of poultry. It discusses traditional and modern slaughtering methods, the key procedures of preslaughter handling, stunning, bleeding, scalding, defeathering, evisceration, inspection, chilling, and further processing into raw, fresh, frozen or value-added products. It also briefly mentions poultry processing practices and growth in India.
Overview on current practices of poultry slaughtering and poultry meat inspec...ABOHEMEED ALY
This report provides an overview of current practices for poultry slaughtering and meat inspection in the EU. It describes poultry slaughtering methods and the key steps in the process. It also discusses food chain information collection and its role in risk-based meat inspection. The report outlines specific laboratory testing conducted and conditions inspected for during ante-mortem and post-mortem examination. Finally, it provides country-specific details on how meat inspection is implemented and concludes with statistics on EU poultry meat production.
Niuchangchih (Antrodia camphorata) and its potential in treating liver diseasesAffiliate marketing
This review article discusses the medicinal mushroom Niuchangchih (Antrodia camphorata), which has traditionally been used in Taiwan to treat liver diseases. The article summarizes that Niuchangchih contains various compounds like polysaccharides, triterpenoids, and steroids. Recent research shows that Niuchangchih has hepatoprotective, anti-inflammatory, and anticancer effects. Specifically, Niuchangchih can prevent liver injury from ethanol, CCl4, and cytokines, inhibit hepatitis B virus replication, ameliorate fatty liver and liver fibrosis, and inhibit liver cancer cells. The mechanisms of these effects are also discussed.
This document provides an overview of considerations for organic hog production. It discusses the importance of integrating livestock and crop production to create a sustainable system where manure can fertilize fields growing feed. The document also examines animal welfare issues, requirements under the USDA organic rule, and behaviors of hogs related to nesting, rooting, wallowing and foraging. It reviews options for pastured and housed production including pasture farrowing and finishing systems, deep straw farrowing shelters and open buildings. Husbandry practices that can reduce stress during handling and weaning are also discussed.
This document provides an overview of considerations for organic hog production. It discusses the importance of integrating livestock and crop production to create a sustainable system where manure can fertilize fields growing feed. The document also examines animal welfare issues, requirements under the USDA organic rule, and behaviors of hogs related to nesting, rooting, wallowing and foraging. It reviews options for pastured and housed production including pasture farrowing and finishing systems, deep straw farrowing shelters and open buildings. Husbandry practices that can reduce stress during handling and weaning are also discussed.
This document discusses considerations for organic hog production. It focuses on understanding hogs' natural behaviors like nesting and farrowing to help assess housing and management practices. Sows have strong instincts to build nests before farrowing and want space to follow behaviors like inspecting piglets and rearranging nests afterwards. Providing sows with adequate straw and space to follow these instincts can help reduce farrowing stress and issues. The document also discusses other behaviors like rooting and explores housing options and husbandry practices that aim to reduce stress in line with organic principles.
The document presents the 2019 ESC Guidelines for the diagnosis and management of acute pulmonary embolism (PE), developed in collaboration with the European Respiratory Society. It was written by a Task Force of experts and reviews new concepts, recommendations, and considerations regarding the diagnosis, risk assessment, and treatment of PE. Key changes from the 2014 guidelines include new recommendations on the use of age-adjusted D-dimer cut-offs and integration of biomarkers and imaging into prognostic assessment. The guidelines aim to provide an evidence-based approach to the diagnosis and management of this important cardiovascular disease.
This document provides guidelines for the derivation and characterization of cell substrates used in the production of biotechnological and biological products. It recommends documenting the source, history and generation of the cell substrate, including any genetic manipulation. Cell banking procedures should prevent contamination and ensure each container can be traced. Characterization of cell banks includes testing for identity, purity, stability and screening for adventitious agents. The goal is to help ensure the quality, safety and consistency of products derived from cell substrates.
This document provides a training manual on food security monitoring in Ethiopia. It discusses key concepts like food security, malnutrition, and nutritional assessment methods. It also covers sampling methodologies for nutrition surveys, specifically recommending a two-stage cluster sampling approach. The first stage involves selecting clusters (villages) with probability proportional to population size. The second stage involves measuring children in households near the cluster center using a random walk method. The manual aims to improve skills in monitoring impacts of projects, understanding current food security, and warning of future risks.
This document provides guidelines for evaluating the viral safety of biotechnology products derived from cell lines of human or animal origin. It outlines testing that should be conducted on the master cell bank, working cell bank, production cells, unprocessed bulk, and purified bulk to detect and clear any viral contaminants. Viral clearance studies should characterize the ability of the production process to inactivate or remove relevant viruses using model viruses. Proper evaluation and interpretation of viral clearance data is necessary to demonstrate the viral safety of the final product.
Rabbit farming is a small-scale industry that does not have a major national or international representative organisation in most of the EU countries. Over 76% of the total production in the EU is in Italy, Spain and France, and home production is still widespread. The production of jointed and processed products is increasing rapidly compared with whole carcase sales and rabbit meat consumption, although less than other meats, is still significant in some countries.
The document provides information about the Rapid Alert System for Food and Feed (RASFF). It describes the legal basis, members, and system of RASFF. Key points include:
- RASFF was established to facilitate the rapid exchange of information between EU countries about serious risks detected in food and feed.
- The legal basis is Regulation (EC) No 178/2002, which requires EU countries to notify the Commission of measures taken in response to food/feed risks.
- Members include EU countries, EFTA countries, the European Commission, and the European Food Safety Authority.
- The system facilitates quick action in response to food/feed hazards through a network of national contact points that
Foodborne disease and food control in the gulf states reviewchoi khoiron
The document discusses foodborne disease and food control challenges in Gulf States, including Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, and the United Arab Emirates. It notes that these states have transitioned rapidly from subsistence communities to modern states through oil revenues. Fresh water scarcity is a major issue as rainfall does not meet demands, forcing reliance on desalination. Food imports satisfy expanding populations, especially foreign workers who comprise over half of residents. Gastrointestinal diseases can enter through workers or refugees, while some illnesses are endemic. Government agencies work to oversee restaurants and food safety but surveillance systems need improvement. As long as resources continue, food control will likely progress over time in these Gulf States.
Brucellosis in cattle interim manual for the veterinarian & aht sept2016Eduardo J Kwiecien
This document provides information about bovine brucellosis, including:
- Brucellosis is caused by the bacterium Brucella abortus, which can cause abortions in cattle. The disease spreads between herds through infected animals and contact with infected discharges.
- Clinical signs in cattle include abortions. Diagnosis involves laboratory tests that detect the bacterium or antibodies to it. Control methods include vaccination and identification and slaughter of infected animals.
- The immune system response to brucellosis involves both cell-mediated and humoral immunity. Different cell types like B lymphocytes, T lymphocytes and macrophages work together to recognize and respond to the bacterial infection.
Molecular Epidemiology. In combination with extensive epidemiological finding...MarioL31
Epidemiology Molecular. Molecular epidemiology describes a process of identifying the genetic basis of disease, including variants within hosts and pathogens that influence infection, transmission, and prevention. Molecular epidemiologists typically focus on determining sources of infection, tracking transmission routes, and identifying genes responsible for virulence and drug resistance, to support hospital infection control and epidemiological investigations.
This document provides recommendations for the production, control, and regulation of human plasma for fractionation. It covers appropriate donor selection and screening, production methods, collection, separation, freezing and storage of plasma. The goal is to exclude infectious donations and ensure plasma is produced according to good manufacturing practices. Precautions are outlined to prevent transmission of pathogens from blood and plasma through proper donor screening, epidemiological surveillance, adherence to procedures, and testing and quality control of plasma units.
This document provides a summary of health indicators in OECD countries. It begins with an introduction that describes the document as the 2013 edition of Health at a Glance, which presents recent comparable data on key health indicators across 34 OECD countries. The data is drawn from contributions of national health agencies and aims to monitor health status, determinants, health workforce, health care activities, and quality of care.
This document describes a thesis submitted to obtain a Doctorate degree. The thesis is focused on micro-robotic cholesteatoma surgery, with the goal of analyzing clinical requirements and developing image-based control under constraints.
The thesis was submitted by Bassem Dahroug to the University of Bourgogne Franche-Comté. It presents work done at the FEMTO-ST Institute to develop methods for constrained motion of surgical robots through anatomical structures using pre-operative images, in order to enable robot-assisted cholesteatoma surgery. Validation of the developed methods was done through numerical simulation and experimental trials on a parallel robot.
This 2013 edition of Health at a Glance – OECD Indicators presents the most recent comparable
data on key indicators of health and health systems across the 34 OECD member countries. Where
possible, it also reports comparable data for Brazil, China, India, Indonesia, the Russian Federation,
and South Africa, as key emerging countries
Nutrition for the ageing brain: Towards evidence for an optimal dietNutricia
This article reviews the latest research on nutrition and cognitive aging. It discusses normal and pathological cognitive decline in aging. Several key mechanisms of brain aging are explored, including oxidative stress, neuroinflammation, and autophagy. The review examines the potential for specific nutrients and dietary patterns to prevent cognitive decline through these mechanisms. While some studies link nutrients like polyphenols, flavonoids, vitamins and omega-3 fatty acids to cognitive benefits, the research is inconsistent and more work is needed to determine optimal doses and relationships between diet and brain health in older adults.
This document is an assessment of health in pet dogs fed either cooked or raw diets. It examines 41 pet dogs, scoring their body condition, coat condition, oral health, and faecal consistency. Statistical analysis found no significant difference in body condition between diets, but some significant differences in coat condition favoring raw-fed dogs. Oral health showed mixed results, with raw-fed dogs having significantly better plaque coverage on one tooth and less halitosis. Faecal consistency was significantly firmer in raw-fed dogs. The conclusion is that raw-fed dogs showed better coats, oral health, and digestion indicative of better overall health.
Similar to Overview on current practices of poultry slaughtering and poultry meat inspection (20)
Low Atmospheric Pressure Stunning is not a humane alternative to Carbon Dioxi...Harm Kiezebrink
I would like express gratitude to the HSA for their 20 years of tireless advocacy for improving pigs' welfare. Their efforts have empowered those seeking alternatives to carbon dioxide stunning. Over nearly 30 years, I've worked on animal welfare friendly stunning applications, particularly regarding stunning/slaughtering using nitrogen foam, and I believe I've found the definitive answer.
The industry originally adopted large-scale carbon dioxide stunning to optimize food production, reduce costs, and lower meat prices, which is only feasible with parallel processing (simultaneously stunning groups of pigs) rather than serial processing (stunning each pig individually). Electrocution is not viable for large-scale operations due to this need for parallel processing. Therefore, a replacement gas that lacks carbon dioxide's detrimental properties is needed, but only a few gases are suitable.
Additionally, the application of an alternative gas must adhere to several fundamental principles:
a) Applicability of the methods for stunning and killing pigs, including their scalability for large-scale application.
b) Description of the technical.
c) Animal welfare consequences associated with specific techniques, including welfare hazards (ABMs), animal-based indicators (ABIs), preventive and corrective measures, and the sufficiency of scientific literature in describing these consequences.
d) Applicability under field conditions.
Introducing a novel application for large-scale pig slaughter is complex and time-consuming before it can be expected, especially given the substantial economic and financial impact for the industry. However, there is hope on the horizon.
The alternative gas is nitrogen, and the application is based on using high-expansion foam filled with 100% nitrogen, applied in a closed container. Within a minute, all air is displaced by the foam, after which the container is sealed, and the foam is broken down with a powerful nitrogen pulse. This ensures that the foam does not affect the stunning process; the entire process can be visually and electronically monitored, and the residual oxygen level in the container is consistently below 2%. The container dimensions are identical to the gondolas used in the globally implemented carbon dioxide gondola system.
The integration of nitrogen foam technology into European regulation EU1099/2009 is nearing completion. All scientific and technical procedures have been submitted to the EU Commission, with finalization awaiting the presentation of EFSA's scientific opinion to the Commission and subsequent approval for inclusion. This final phase is anticipated to occur during the general meeting slated for June 2024.
This marks the first step toward replacing carbon dioxide in 25 years. Fingers crossed for the EU Commission's decision in June 2024!
Harm Kiezebrink
Independent Expert
Preventief ruimen bij vogelgriep in pluimveedichte gebieden en mogelijkheden ...Harm Kiezebrink
New Risk assessment model
The applications designed for farrow-to-weaner pig farms rely on a novel risk assessment model. This model, developed from a recent study, indicates that the likelihood of an undetected infection on nearby farms notably diminishes 7 to 14 days following the identification of the source farm.
This risk assessment model is based a Dutch study that is published by T.J. Hagenaars et al on June 30, 2023: “Preventief ruimen bij vogelgriep in pluimveedichte gebieden en mogelijkheden voor aanvullende bemonstering” (Preventive culling in areas densely populated with poultry, and possibilities for additional sampling).
According to this premise, instead of the standard depopulation approach of euthanizing pigs on-site, pigs beyond the immediate vicinity of infected farms are slaughtered.
Animal Health Canada is currently evaluating new strategies and technologies for managing large-scale emergency situations involving pigs. I have been actively involved in developing strategies and procedures aimed at implementing strict control measures for pig euthanasia during emergencies, with a focus on substantially reducing costs by avoiding unnecessary culling and destruction of healthy animals.
Opting for slaughtering over on-farm euthanasia not only reduces the operational burden on farms but also repurposes the pigs as a valuable protein source rather than considering them as animal waste. This approach assists in crisis management during widespread outbreaks, significantly reduces expenses, and simultaneously mitigates risks.
While this approach is influenced by the new EU regulations implemented since May 2022, it can be adapted for implementation within the context of any EU Member state, as well as in the USA and Canada.
Managing large-scale outbreaks at Farrow-to-Weaner FarmsHarm Kiezebrink
In the face of large-scale outbreaks of swine Influenza A Virus (swIAV), there's a call for exploring various strategies conducive to managing emergencies in field conditions.
Through subdivision, a customized approach can be embraced to enhance operational efficiency and effectiveness while mitigating the impact on individual farms. This tactic maximizes emergency deployment capacity and streamlines standard procedures. Moreover, leveraging the existing capacity of farming aids in alleviating scrutiny on animal welfare standards, presenting a notable advantage.
Nitrogen filled high expansion foam in open ContainersHarm Kiezebrink
On March 31, 2023 the US National Pork Board validated a study by Todd Williams, of Pipestone Veterinary Services, based on the use of high expansion nitrogen foam for the large-scale depopulation of all classes of swine, utilizing Livetec Systems Nitrogen Foam Delivery System (NFDS).
The high expansion foam produced by the Livetec Systems NFDS surrounds the animal in large bubbles filled with nitrogen with a base expansion ration of between 300 and 350 to 1, as mentioned on the information provided by the producer of the firefighting foam.
The Livetec technology, based on using Compressed Air Foam (CAF) filled with nitrogen instead of air for depopulating pigs, emerges within a critical landscape. The complexities of implementing effective emergency depopulation strategies for livestock, particularly swine, present multifaceted challenges. Livetec's approach relies on high expansion firefighting foam, aiming to euthanize pigs by submerging them in foam.
The Livetec system's claims about the effectiveness of nitrogen-filled high expansion foam for depopulating market pigs lack substantial evidence upon analysis. The discrepancy between the actual foam produced during field trials and the promised high expansion foam, coupled with the absence of concrete proof supporting the method's efficacy, discredits the technology's claims.
World bank evaluating the economic consequences of avian influenzaHarm Kiezebrink
Pandemics cause very serious loss of life, restrictions of freedom and serious economic damage. Potential pandemics all are related to our dealing with animals, both wild and domesticated.
In this Word Bank study of 2006, the effects of a severe HPAI pandemic (with a highly pathogenic avian influenza virus crossing the species barrier and infecting humans) predicted economic losses from 2-10% of the world economy.
The economic impact of the present COVID-19 crisis, caused by the SARS-CoV2 virus spreading from wild animals to humans, probably will reach the upper limits of this prediction even if the losses of life might be near the lower limits mentioned in the report (1,4 millions rather than 71 millions).
A common observation is that governments were late to react on the COVID-19 outbreak.
Pandemics are rare, so due to cost-benefit considerations emergency preparations do usually not get beyond an advisory (paperwork) phase. When an emergency eventually arises, the response is too late, too little, and with disastrous effects on animal and/or human welfare that could have been avoided. Relatively small, short-term financial savings result in big, long-term losses.
Protection against outbreaks cannot be achieved by political decisions during a crisis. Our dealing with animals, especially in animal production, must be inherently safe so that animal health and public health are protected.
This is recognized in the One Health strategy that has been adopted internationally.
An outbreak of animal disease occurs should be contained at a very early stage. This can only be realized if all farms have their own emergency plans, with equipment to deal with contagious diseases already present at the farm.
Gas alternatives to carbon dioxide for euthanasia a piglet perspectiveHarm Kiezebrink
The use of nitrous oxide as an anesthetic/euthanasia agent may prove to be affordable, feasible and more humane than other alternatives.
The neonatal stage is a critical time in the life of a pig, when they are prone to become sick or weak. This is the stage at which most euthanasia procedures are required if the pig is judged unable to recover. Any euthanasia method should be humane, practical, economical and socially acceptable to be universally accepted.
They found that nitrous oxide in oxygen appeared to be less aversive than nitrous oxide, nitrogen, or argon all combined with low (30%) concentrations of carbon dioxide or 90% carbon dioxide by itself.
This study is the first to investigate the use of nitrous oxide at sufficiently high concentrations to cause anesthesia. Nitrous oxide, commonly referred to as laughing gas, has been widely used in human surgery and dental offices for its pain-relieving, sedative and anxiolytic effects. It is cheap, non-flammable, non-explosive, legally accessible and not classified as a drug in the U.S., and already commonly used in the food industry as a propellant for food products.
Development of its use into an automated procedure will allow producers to implement it with little effort. Thus its use as an anesthetic/euthanasia agent may prove to be affordable, feasible and more humane than other alternatives.
Anoxia: High expansion foam
The Anoxia method is unique for creating an environment without oxygen under atmospheric circumstances. High expansion foam is produced by mixing nitrogen and a mixture of water and specially developed high expansion detergent, with an expansion rate upto 1:1000, meaning that 1 litre of water/foam agent mix expands up to 1 m3 foam. Due to the specially designed foam generator, the high expansion foam bubbles are filled with a > 99% concentration of nitrogen. The oxygen level surrounding the animal drops from 21% in atmospheric air to < 1 % once the animal is submerged in the foam.
Anoxia: convulsions, but no stress or pain
The animals need a constant supply of oxygen to the brain. Applying Anoxia foam, the oxygen is replaced by nitrogen. As a result the nitrogen level is raised to > 99% and the oxygen level is lowered to < 1%. Considering the natural reaction to sudden lack of oxygen the animal is rendering quickly into unconsciousness. As a consequence, behavioral indicators like loss of posture and convulsions will appear. With this in mind, unconscious animals are insensitive to perceive unpleasant sensations like pain.
Anoxia: How Anoxia foam is created
A mixture of 97% water and 3% high expansion foam agent is sprayed into the Anoxia foam generator, creating a thin film on the outlet of the generator. At the same time, nitrogen is added with overpressure into the foam generator. The nitrogen expands when it exits the generator, creating robust high expansion foam. The high expansion foam bubbles are filled with > 99% nitrogen.
Anoxia: Single foam generator systems
In practice, one Anoxia foam generator creates a volume of up to 750 liter of high expansion foam per minute. This volume is more than sufficient to fill a wheelie-bin container within 30 seconds. The most common container volumes are: M size - 240 liter; L size - 340 liter; and XL size - 370 liter. The choice of the volume of the container depends of the size of the animal and/or the number of animals that need to be stunned/killed. A lid with a chiffon that seals the container. As soon as the foam exits the chiffon, the gas supply is stopped and the chiffon is closed. The nitrogen gas concentration in the container remains at 99%.
Although commonly used in other settings, defining animal welfare as part of a corporate CSR setting is not new.
There are many ways to define CSR. What they have in common is that CSR describes how companies manage their business processes to produce an overall positive impact on society. The phenomenon CSR is a value concept that is susceptible to particular ideological and emotional interpretations. Different organizations have framed different definitions - although there is considerable common ground between them.
Some important national players of the food chain at different steps (mainly food retailers and food services) have included animal welfare in their CSR.
The Anoxia technique is developed as alternative for existing animal stunning methods that are based on the use of CO2, electrocution, neck dislocation, captive-bolt, as well as killing methods like de-bleeding and maceration.
In the past 10 years, Wageningen University and University of Glasgow conducted several studies that proved that the technique could be applied successfully for culling poultry (Proof of Principle Anoxia Technique). This was the start of the development of several applications based on the Anoxia principle, using high expansion foam filled with >99% Nitrogen that are now introduced for:
1. Stunning and killing of sick and cripple killing piglets less than 5 kg
2. Stunning and killing of sick or cripple poultry (especially poultry > 3kg) who need to be killed on the farm by the staff for welfare purposes (avoiding unnecessary stress or pain)
3. Stunning and killing poultry that arrives on the slaughterhouse but that are unfit to be slaughtered (due to injuries occurred during transportation – providing signs of possible illness etc.)
4. Stunning and killing of male pullets at the hatchery
5. Stunning and killing of half-hatched chickens and embryos in partly-hatched eggs, before destruction
6. Stunning and killing parent stock poultry
7. Killing of animals that has been stunned (captive bolt – blow-on-the-head method, etc.) replacing killing by de-bleeding
8. Culling of ex-layers
9. Culling of poultry for disease control purposes
Last November we started the launch of the commercialization of the Anoxia applications in Holland, Germany and Sweden, focusing on the areas where a solution is most needed: piglets (< 5kg) and poultry (> 3kg) on farms.
Since November 2016, the introduction of these applications took place in Holland, Germany, Sweden and Denmark
World Health Organization director- general Margaret Chan Fung Fu-chun warns bird flu H7N9 is particularly worrying as it could be a flu pandemic strain. This is because H7N9 is unique as it does not make chickens sick but is deadly in humans. Sick birds could usually provide early warning for imminent outbreaks, Chan told The Standard. This comes as Macau reported its first human case of H7N9 yesterday. "The biggest challenge for the world is the next influenza pandemic," Chan said.
Laves presentation practical experiences in the culling of poultry in germanyHarm Kiezebrink
This presentation, based on the practical experiences in culling poultry in Germany, gives an overview of the culling techniques currently in use in Germany. It is presented by dr. Ursula Gerdes, dr. Josef Diekmann and ing. Rainer Thomes.
LAVES is the Lower Saxony State Office for Consumer Protection and Food Safety, located in Oldenburg, Germany. With around 900 employees they are entrusted with tasks in the areas of food and utensil inspection, feed inspection, meat hygiene, veterinary drug monitoring, eradication of animal diseases, disposal of animal by-products, animal welfare, ecological farming, market surveillance and technical process monitoring.
Berg et al. 2014 killing of spent laying hens using co2 in poultry barnsHarm Kiezebrink
September 2015: In Sweden, spent laying hens are killed either by traditional slaughter; on-farm with CO2 in a mobile container combined with a grinder; or with CO2 stable gassing inside the barn. The number of hens killed using the latter method has increased. During these killings a veterinarian is required to be present and report to the Swedish Board of Agriculture.
Data were registered during four commercial killings and extracted from all official veterinary reports at CO2 whole-house killings in 2008–2010. On-farm monitoring showed that temperature decreased greatly and with high variability. The time until birds became unconscious after coming into contact with the gas, based on time until loss of balance, was 3–5 min.
Veterinary reports show that 1.5 million laying hens were killed, in 150 separate instances. The most common non-compliance with legislation was failure to notify the regional animal welfare authorities prior to the killings. Six out of 150 killings were defined as animal welfare failures, eg delivery of insufficient CO2 or failure to seal buildings to achieve adequate gas concentration.
Eleven were either potentially or completely unacceptable from the perspective of animal welfare. We conclude that, on the whole, the CO2 whole-house gas killing of spent hens was carried out in accordance with the appropriate legislation. Death was achieved reliably.
However, there remain several risks to animal welfare and increased knowledge would appear vital in order to limit mistakes related to miscalculations of house volume, improper sealing or premature ventilation turn-off.
The latest outbreak of High Pathogen Avian Influenza in the USA and Canada in the spring of this year and the inability to avoid animal welfare catastrophes ultimately proves that new emergency response strategies are needed. Strategies that are based on taking away the source of infection instead of killing as many animals as possible within 24 hours, regardless the consequences.
The statement that “It’s possible that human infections with these viruses may occur” and that “these viruses have not spread easily to other people” is confusing. Humans can become infected without showing clinical signs. They can become the major carrier of the infection.
Especially during depopulation activities, viruses easily transmit through responders. Tasks like taking layers out of their cages and transport the birds manually through the narrow walkways between the cages, and disposal of infected animals are specific risks that need to be avoided. Simply switching of the electricity so that sick birds don’t have to be handled is not the solution.
Although humans are supposed to be less susceptible, they can become carrier of the virus. Only the highest level of biosecurity could prevent the transmission through the humans and materials that have been in direct contact with infected animals and materials.
Simply switching of the electricity so that sick birds don’t have to be handled is not the solution. Avoid killing animals is always the better option and in Germany, the discussion on the strategy based on neutralizing risks and is in the making. Avoiding situations demands a proactive role of the poultry industry.
Ventilation Shutdown: who takes the responsibility to flip the switch?Harm Kiezebrink
On September 18, 2015 the USA Government and the American egg producers announced that they would accept the Ventilation shutdown method as a method of mass destruction of poultry when other options, notably water-based foam and CO2, are not available for culling at the farm within 24-36 hours. This is actually the case on all caged layer farms in the USA, in particular in Iowa.
The Ventilation shutdown method consists of stopping ventilation, cutting off drinking water supply, and turning on heaters to raise the temperature in the poultry house to a level between 38 Celsius and 50 Celsius. Birds die of heat stress and by lack of oxygen in a process that easily takes over after a period of at least 3 days. Ventilation shutdown is a killing method without prior stunning of the birds, and as such is contrary to all international Animal Welfare standards.
Animal welfare specialists in disease control strongly oppose this introduction of the cruelest method of killing poultry that lost their economic value. The Humane Society (HSUS) described it as the “inhumane mass baking of live chickens”. With adequate preparation the alternative methods, like the water-based Anoxia foam method, can be available at each farm for immediate use in case of an outbreak. The ban of the Ventilation shutdown method should therefore be maintained and the Anoxia method should be further developed so that is suitable for application to caged layers and turkeys. In Germany, such a system is currently under development and will become commercially available soon.
The poultry industry in the USA ignores this development and asks for a formal approval of the Ventilation Shutdown method. Speaking on August 19, 2015, during the United Egg Producers (UEP) national briefing webinar, UEP President Chad Gregory explained that much research is being done concerning the feasibility of such a depopulation program.
“The government, the producers, the states and UEP, we all recognize that depopulation is going to have to happen faster and ideally within 24 hours.”
Quick depopulation of affected flocks is important, Gregory said, because the sooner a flock is depopulated, the risk of the virus going into fans and out into the atmosphere becomes smaller. Gregory said ventilation shutdown – if approved – would probably only be used in a worst-case scenario or when all other euthanasia options have been exhausted. Gregory did not elaborate on how to adequately prevent outbreaks and how to promote more animal-friendly methods.
In order to become one step ahead of an outbreak of high pathogen diseases like the current H5N2, the veterinary authorities need to stop the outbreak immediately after the first signals occur. Strict and thorough biosecurity measures are the most fundamental feature to protect poultry flocks on farms.
Without functional culling techniques, the options to effectively and efficiently cull in average more than 925,000 chickens per farm (in Iowa, USA) are limited: either by macerating the chickens alive – or by ventilation shut-down (closing down all ventilation, placing heaters inside the house, and heat the entire house to a temperature higher than 600 C).
Although both methods cause death of the birds, it has not been proven to be effective nor efficient. The primary goal to slowdown outbreaks and bring it to a complete stop but macerating live birds and killing them by heat stress and lack of oxygen would be against all International Animal Welfare standards.
Animal welfare specialists in disease control strongly oppose against the introduction of these most cruel methods of killing poultry and argue that the ban on these methods should be maintained and alternative methods need to be considered.
FLI Seminar on different response strategies: Stamping out or NeutralizationHarm Kiezebrink
During this spring, American poultry producers are losing birds by the millions, due to the High Pathogenic Avian Influenza outbreaks on factory farms. USDA APHIS applied the stamping out strategy in an attempt to prevent the flu from spreading.
With stamping out as the highest priority of the response strategy, large numbers of responders are involved. With in average almost 1 million caged layers per farm in Iowa, there is hardly any room for a proper bio security training for these responders. And existing culling techniques had insufficient capacity, the authorities had to decide to apply drastic techniques like macerating live birds in order to take away the source of virus reproduction.
This strategy didn't work; on the contrary. Instead of slowing down the spreading of the virus, the outbreaks continue to reoccur and have caused death and destruction in 15 USA states, killing almost 50 million birds on mote than 220infected commercial poultry farms, all within a very small time frame.
The question is whether the priority of the response strategy should be on neutralizing the transmission routes instead of on stamping out infections after they occur. All indicators currently point out into the direction that the industry should prioritize on environmental drivers: the connection between outbreaks and wild ducks; wind-mediated transmission; pre-contact probability; on-farm bio security; transmission via rodents etc.
Once the contribution of each transmission route has been determined, a revolutionary new response strategy can be developed based on the principle of neutralizing transmission routes. Neutralizing risks means that fully new techniques need to be developed, based on culling the animals without human – to – animal contact; integrating detergent application into the culling operations; combining culling & disposal into one activity.
This new response strategy will be the main subject of the FLI Animal Welfare and Disease Control Seminar, organized at September 23, 2015 in Celle, Germany
Dossier transmission: Transmission of Avian Influenza Virus to DogsHarm Kiezebrink
This document reports on the transmission of an avian influenza virus (H3N2) to dogs in South Korea. Several dogs exhibited severe respiratory disease and three genetically similar canine influenza virus strains were isolated. Experimental infection of beagles demonstrated that the virus could be transmitted between dogs and cause clinical signs like fever and lung lesions. The canine respiratory tract was found to contain receptors for binding avian influenza viruses, suggesting potential for direct transmission from poultry. This provides evidence that dogs may play a role in interspecies transmission of influenza viruses.
Spatio temporal dynamics of global H5N1 outbreaks match bird migration patternsHarm Kiezebrink
This document analyzes the spatiotemporal patterns of H5N1 avian influenza outbreaks globally between 2003 and 2006. It identifies three phases of the H5N1 epidemic and uses space-time cluster analysis to detect six disease cluster patterns along major bird migration flyways. The matching of outbreak clusters with wild bird migration patterns suggests wild birds may play an important role in long-distance spread of H5N1. Short-distance spread is also potentially linked to wild birds spreading the virus at sites where they overwinter or migrate through.
Spatial, temporal and genetic dynamics of H5N1 in chinaHarm Kiezebrink
The spatial spread of H5N1 avian influenza, significant ongoing mutations, and long-term persistence of the virus in some geographic regions has had an enormous impact on the poultry industry and presents a serious threat to human health.
This study revealed two different transmission modes of H5N1 viruses in China, and indicated a significant role of poultry in virus dissemination. Furthermore, selective pressure posed by vaccination was found in virus evolution in the country.
Phylogenetic analysis, geospatial techniques, and time series models were applied to investigate the spatiotemporal pattern of H5N1 outbreaks in China and the effect of vaccination on virus evolution.
Results showed obvious spatial and temporal clusters of H5N1 outbreaks on different scales, which may have been associated with poultry and wild-bird transmission modes of H5N1 viruses. Lead–lag relationships were found among poultry and wild-bird outbreaks and human cases. Human cases were preceded by poultry outbreaks, and wild-bird outbreaks were led by human cases.
Each clade has gained its own unique spatiotemporal and genetic dominance. Genetic diversity of the H5N1 virus decreased significantly between 1996 and 2011; presumably under strong selective pressure of vaccination. Mean evolutionary rates of H5N1 virus increased after vaccination was adopted in China.
Different environmental drivers of H5N1 outbreaks in poultry and wild birdsHarm Kiezebrink
Different environmental drivers operate on HPAI H5N1 outbreaks in poultry and wild birds in Europe. The probability of HPAI H5N1 outbreaks in poultry increases in areas with a higher human population density and a shorter distance to lakes or wetlands.
This reflects areas where the location of farms or trade areas and habitats for wild birds overlap. In wild birds, HPAI H5N1 outbreaks mostly occurred in areas with increased NDVI and lower elevations, which are typically areas where food and shelter for wild birds are available. The association with migratory flyways has also been found in the intra-continental spread of the low pathogenic avian influenza virus in North American wild birds. These different environmental drivers suggest that different spread mechanisms operate.
Disease might spread to poultry via both poultry and wild birds, through direct (via other birds) or indirect (e.g. via contaminated environment) infection. Outbreaks in wild birds are mainly caused by transmission via wild birds alone, through sharing foraging areas or shelters. These findings are in contrast with a previous study, which did not find environmental differences between disease outbreaks in poultry and wild birds in Europe.
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The original Czech 🇨🇿 version of the presentation can be found here: https://www.slideshare.net/slideshow/hlavni-novinky-souvisejici-s-ccs-tsi-2023-2023-1695/269688092 .
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5th LF Energy Power Grid Model Meet-up SlidesDanBrown980551
5th Power Grid Model Meet-up
It is with great pleasure that we extend to you an invitation to the 5th Power Grid Model Meet-up, scheduled for 6th June 2024. This event will adopt a hybrid format, allowing participants to join us either through an online Mircosoft Teams session or in person at TU/e located at Den Dolech 2, Eindhoven, Netherlands. The meet-up will be hosted by Eindhoven University of Technology (TU/e), a research university specializing in engineering science & technology.
Power Grid Model
The global energy transition is placing new and unprecedented demands on Distribution System Operators (DSOs). Alongside upgrades to grid capacity, processes such as digitization, capacity optimization, and congestion management are becoming vital for delivering reliable services.
Power Grid Model is an open source project from Linux Foundation Energy and provides a calculation engine that is increasingly essential for DSOs. It offers a standards-based foundation enabling real-time power systems analysis, simulations of electrical power grids, and sophisticated what-if analysis. In addition, it enables in-depth studies and analysis of the electrical power grid’s behavior and performance. This comprehensive model incorporates essential factors such as power generation capacity, electrical losses, voltage levels, power flows, and system stability.
Power Grid Model is currently being applied in a wide variety of use cases, including grid planning, expansion, reliability, and congestion studies. It can also help in analyzing the impact of renewable energy integration, assessing the effects of disturbances or faults, and developing strategies for grid control and optimization.
What to expect
For the upcoming meetup we are organizing, we have an exciting lineup of activities planned:
-Insightful presentations covering two practical applications of the Power Grid Model.
-An update on the latest advancements in Power Grid -Model technology during the first and second quarters of 2024.
-An interactive brainstorming session to discuss and propose new feature requests.
-An opportunity to connect with fellow Power Grid Model enthusiasts and users.
2. Overview on current practices of poultry slaughtering and poultry meat inspection
TABLE OF CONTENTS
Summary .................................................................................................................................................. 1
Table of contents ...................................................................................................................................... 2
Background .............................................................................................................................................. 4
Introduction and objectives ...................................................................................................................... 5
Materials and methods.............................................................................................................................. 5
1. Overview of the current slaughtering practices for poultry ............................................................. 5
1.1. Catching and transport, and implications on welfare and meat inspection findings ............... 5
1.2. Arrival at the slaughterhouse .................................................................................................. 8
1.3. Hanging, stunning and bleeding.............................................................................................. 9
1.4. Scalding and plucking ........................................................................................................... 11
1.5. Neck slitting and foot removal .............................................................................................. 13
1.6. Evisceration line.................................................................................................................... 13
1.7. Speed of the lines .................................................................................................................. 14
1.8. Technical systems to assist the meat inspection ................................................................... 14
1.9. Cooling of poultry carcasses ................................................................................................. 15
2. Food chain information (FCI) ........................................................................................................ 16
2.1. General context of FCI.......................................................................................................... 16
2.2. What type of FCI is collected? .............................................................................................. 16
2.2.1. The overall health status of the holding of provenance .................................................... 16
2.2.2. The health status of the animals........................................................................................ 16
2.2.3. Veterinary medicinal or other treatments administered to the animals within a relevant
period and within a withdrawal period greater than zero, together with their dates of
administration and withdrawal periods .......................................................................................... 17
2.2.4. The results - if these are of relevance to the protection of public health - of any analysis
carried out on samples taken from the animals or other samples taken to diagnose diseases that
may affect the safety of meat, including samples taken in the framework of the monitoring and
control of zoonoses and residues. .................................................................................................. 17
2.2.5. Name and address of the private caretaking veterinarian attending the holding of
provenance ..................................................................................................................................... 18
2.2.6. Any other laboratory testing ............................................................................................. 18
2.3. Operational role of the FCI ................................................................................................... 18
2.4. What to do with positive results in the FCI? ......................................................................... 19
3. Specific laboratory testing carried out with regard to a risk-based meat inspection ..................... 20
3.1. Salmonella testing ................................................................................................................. 20
3.2. Campylobacter testing .......................................................................................................... 21
3.3. Avian Influenza ..................................................................................................................... 21
3.4. Residue testing ...................................................................................................................... 21
4. Poultry meat inspection and findings ............................................................................................ 25
4.1. Organization of poultry meat inspection ............................................................................... 25
4.2. Risk-based meat inspection and control................................................................................ 26
4.3. Organization of the ante-mortem inspection (AMI) ............................................................. 27
4.4. Organization of post-mortem inspection (PMI) .................................................................... 28
4.5. Time requirements for post-mortem inspection (PMI) ......................................................... 28
4.6. Conditions, abnormalities and biological hazards that are detected by poultry meat
inspection ........................................................................................................................................... 30
4.7. Percentage of condemned poultry meat ................................................................................ 36
5. Country-specific information......................................................................................................... 39
5.1. Austria ................................................................................................................................... 39
5.2. Belgium ................................................................................................................................. 39
Supporting publications 2012:EN-298 2
The present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively
by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender pro-
cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
3. Overview on current practices of poultry slaughtering and poultry meat inspection
5.3. Cyprus ................................................................................................................................... 39
5.4. Czech Republic ..................................................................................................................... 40
5.5. Denmark................................................................................................................................ 40
5.6. Estonia .................................................................................................................................. 41
5.7. Finland .................................................................................................................................. 42
5.8. France.................................................................................................................................... 42
5.9. Germany................................................................................................................................ 43
5.10. Hungary ................................................................................................................................ 43
5.11. Italy ....................................................................................................................................... 43
5.12. Latvia .................................................................................................................................... 44
5.13. The Netherlands .................................................................................................................... 44
5.14. Poland ................................................................................................................................... 45
5.15. Portugal ................................................................................................................................. 45
5.16. Slovakia ................................................................................................................................ 46
5.17. Slovenia ................................................................................................................................ 46
5.18. Sweden .................................................................................................................................. 46
5.19. United Kingdom.................................................................................................................... 47
6. Quantitative Information on poultry meat production ................................................................... 48
6.1. Poultry meat produced .......................................................................................................... 48
6.2. EU approved poultry slaughterhouses .................................................................................. 49
Discussion .............................................................................................................................................. 50
Conclusions and Recommendations ....................................................................................................... 52
References .............................................................................................................................................. 53
Glossary.................................................................................................................................................. 58
This contract was awarded by EFSA to:
Contractor: Dr Ulrich Löhren
Contract title: Overview on current practices of poultry slaughtering and meat inspection
findings in the EU
Contract number: CT/EFSA/BIOHAZ/2011/01
Supporting publications 2012:EN-298 3
The present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively
by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender pro-
cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
4. Overview on current practices of poultry slaughtering and poultry meat inspection
BACKGROUND
During their meeting in November 2008, Chief Veterinary Officers (CVOs) of the Member States
agreed on conclusions on the modernisation of sanitary inspection in slaughterhouses based on the
recommendations issued during a seminar organized in July 2008 under the French Presidency. The
CVO’s conclusions have been considered in the Commission Report on the experience gained from
the application of the Hygiene regulations, adopted in July 2009. Council Conclusions on the Com-
mission report were adopted in November 2009 inviting the Commission to prepare concrete propos-
als allowing the effective implementation of modernised sanitary inspection in slaughterhouses while
making full use of the principle of the “risk-based approach”.
The BIOHAZ panel of EFSA has set up an ad hoc working group on meat inspection in poultry. As
with domestic swine, the ad hoc working group shall be provided with a report that gives an overview
on current practices of poultry slaughter and poultry meat inspection findings.
Supporting publications 2012:EN-298 4
The present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively
by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender pro-
cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
5. Overview on current practices of poultry slaughtering and poultry meat inspection
INTRODUCTION AND OBJECTIVES
Introduction
The European Commission has requested that EFSA issue scientific opinions related to meat inspec-
tion in different species (mandate number M-2010-0232). Meat inspection is defined by regulation
(EC) No 854/04. The following species or groups of species should be considered within this mandate,
taking into account the following order of priority: domestic swine, poultry, bovine animals over six
weeks old, bovine animals under six weeks old, domestic sheep and goats, farmed game, and domestic
solipeds.
Objectives
The objective of this assignment is to provide an overview on current practices of poultry slaughtering
and poultry meat inspection findings, understanding poultry as per the Regulation on Official Controls
in the EU (853/2004). This report may be used by the ad hoc working group on meat inspection in
poultry set up by the BIOHAZ Panel to deal with this mandate as a supporting document for the draft
scientific opinion.
MATERIALS AND METHODS
This report is based on
- long-term experience of the author as a poultry veterinarian in the poultry meat industry
(broilers, turkeys and Peking ducks),
- information from scientific literature
- information received on request from the Chief Veterinary Officers of the Member States
- information from the poultry industry (poultry associations, manufacturers of poultry slaugh-
ter equipment, personal contacts to other European poultry vets from the Poultry Veterinary
Study Group of the EU (PVSG). See list of references.
1. Overview of the current slaughtering practices for poultry
The process of slaughtering is basically identical for all poultry species. This description will mainly
focus on the slaughter of broilers, for which slaughter technology is most advanced. Differences to
other poultry species – to the knowledge of the author – will be mentioned.
With regard to the information provided in this chapter the assistance given by the two leading suppli-
ers of poultry processing equipment Stork PMT (Jos. van den Nieuwelaar and Simone Prinz) and
Meyn B.V. (Willem Heemskerk) is highly appreciated.
1.1. Catching and transport, and implications on welfare and meat inspection findings
Dir. 1/2005, Reg. 854/2004 and Reg. 1099/2009 provide legislation for the humane slaughter and pre-
slaughter treatment of poultry. This includes catching and transport to the slaughterhouse.
There are two systems of catching poultry: hand (manual) catching and automatic harvesting (me-
chanical catching).
Three different systems are established for the transport of poultry to the processing plant, these being:
- liners (fixed cages on the truck), whereby the birds must be carried to the truck,
- crates for manual catching (with a small opening in the lid through which the birds must be
put into the crate upon loading and pulled out upon unloading)
- container systems (main producers: Stork PMT, Meyn VDL and Anglia Autoflow)
Supporting publications 2012:EN-298 5
The present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively
by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender pro-
cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
6. Overview on current practices of poultry slaughtering and poultry meat inspection
Container systems are most popular in broiler transport, as they can not only be used for later process-
ing plant automation, but also for ducks, turkeys, and spent hens.
For the transport of other minor poultry species only the crate system is in use.
The risk of damage (broken wings, injuries to the back and thigh, bruises etc.) is greater with transport
crates in comparison to container systems. This is mainly as a result of the small opening of the crates.
For this reason great care must be taken upon loading the birds into and unloading them out of trans-
port crates. Management and loading speed are critical with crate systems.
With automated harvesting systems container systems or liners are exclusively in use. Transport cages
cannot be used because of the small opening of the crates.
Left: scheme of an open (Meyn) container system
Right: loading containers onto a trailer with a forklift
The container consists of 4 - 6 stacked compartments (cages); a sliding floor is used for opening or
closing the compartments.
Loading starts with the bottom cage of the column by placing the birds into the cage from above. Once
a compartment has been loaded the sliding floor of the compartment is closed and loading continues in
the second compartment. When all compartments of the container have been loaded a forklift will put
the container gently onto a lorry (picture above right). Loading can be done manually or by means of a
mechanical catching machine. The following is a rough estimation of the current transport practice in
the EU 27 for the different poultry species (van den Nieuwelaar and Prinz, July 2011)
Broilers: 70 % container systems
30 % crates
Turkeys: 40 % liners (fixed cage on the truck)
40 % crates (special crates for turkeys)
20 % containers (prototype)
Spent hens: 75 % crates
25 % closed containers, prototype
Supporting publications 2012:EN-298 6
The present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively
by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender pro-
cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
7. Overview on current practices of poultry slaughtering and poultry meat inspection
Ducks: 33 % crates
33 % container systems (mainly drawer type containers)
33 % liners (different compared to turkeys)
Guinea fowl: 50 % crates
50 % containers (only closed containers are possible, guinea fowl would jump out)
Quails: 100 % crates
Automated harvesting systems have long, rotating rubber fingers which gently collect the birds onto a
transport belt which then conveys the broilers into the drawers of the container system.
Three different catching machines for broilers are available on the market:
Apollo (Ciemmecalabria), Chicken Cat (Claus Ohlsen and son), and Easyload harvesting system (An-
glia Autoflow).
Automated harvesting systems for broilers are more widely distributed in countries where labour is
more expensive, i.e., EU9. Automated catching systems for turkeys are mainly supplied by Ciemme-
calbria. They are used to some extent in France, Italy, and Southern Germany.
Chicken Cat (Claus Ohlsen and Son) Easyload Harvester (Anglia Autoflow)
Advantages of automated harvesting systems compared to manual catching: less damage, broken
wings, bruises and less dead animals on transport (Gocke, 2000, Remmer, 2011).
The disadvantages: automated harvesting is only possible in larger houses. As these are large ma-
chines, extra transport must be provided which increases the costs. The use is not possible in houses
with two levels. The cleaning and disinfection of automated harvesting machines poses a major prob-
lem; harvesting rubber fingers are extremely difficult to clean, e.g. for Salmonellae and Campylobac-
ter meaning that the next flock may become infected, and thus resulting in a farm-to-farm cross con-
tamination.
Providing a safe position of the crates or containers on the truck with sufficient shelter against weather
conditions whilst still ensuring sufficient fresh air are the key attention points during transport.
The containers are positioned on the truck in stacks of two (see picture on page 2 above right). The
truck floors, front end and rear end are constructed in such a way that the stack of containers cannot
move in any direction other then up. Many trucks are therefore equipped with an adjustable roof which
is lowered after loading, thus ensuring that the load remains in a fixed position.
Shelter against the elements is provided by sails on the side of the truck. Nearly all modern poultry
transport trucks use automatic sails that are integrated into the roof of the truck.
Supporting publications 2012:EN-298 7
The present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively
by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender pro-
cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
8. Overview on current practices of poultry slaughtering and poultry meat inspection
1.2. Arrival at the slaughterhouse
The poultry arrives at the slaughter plant where the crates or the containers are offloaded. The birds
wait (normally) in an air-conditioned room until slaughter. The duration of their stay at the plant is
between 1 and 3 hours. A resting time of 2 hours is recommended. The advantage of a constant resting
time (of 2 hours) is a better meat quality. If waiting time is too short, the glycogen concentration in the
muscle may still be very high. If waiting time before slaughter is significantly longer than 2 hours, this
will lead to a higher pH value of the meat and to a darker meat. The meat will then be tougher.
During the waiting time the AMI according to Reg. 854/2004, Annex I, Section I, Chapter II, part B
can be carried out and the official veterinarian can check the food chain information.
The possibility of obtaining a good view of the health status of the birds after transport and while the
birds are still in their crates or containers must be questioned. The AMI should aim at obtaining an
overview on the health status of the flock rather than of the individual birds.
In those countries where the AMI is performed on the holding of provenance (currently only in a few
countries), the AMI will be performed at this point by official auxiliaries and covers the requirements
of Annex I, Section IV, Chapter V, A, 4 of Reg. 854/04:
- control of the identification of the animals
- a screening to ascertain compliance with animal welfare rules and the presence of any condi-
tion which might adversely affect human or animal health
- control of food chain information (by the OV)
Depending on the stunning method, the broilers are either manually (crates) or automatically
unloaded. Spent hens, turkeys, most of the ducks, geese, quails, and guinea fowl are manually re-
moved from their crates and hung onto the shackles. With drawer type containers, the drawers are
taken out of the containers and placed on a conveyor belt for shackling.
Shackling of broilers out of open container drawers.
Photo by courtesy of Anglia Autoflow.
In the Meyn VDL or Stork PMT container system the birds are typically unloaded from the container
by means of a tilting system. First of all the doors at the side of the container are opened while the
container is positioned along a number of slides. The containers and corresponding slides are then
tilted at a gradually increasing angle. The live birds that no longer have sufficient grip to hold their
ground slide out of their compartments onto a transport belt.
The transport belt will either bring the birds to a carousel from which they are picked up manually and
hung onto the shackle of the transport line, or will lead directly into the CO2 stunning tunnel.
Supporting publications 2012:EN-298 8
The present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively
by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender pro-
cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
9. Overview on current practices of poultry slaughtering and poultry meat inspection
1.3. Hanging, stunning and bleeding
There are two (three) different stunning systems:
electrical stunning (whereby hanging must always take place in somewhat dark or blue illuminated
areas and the birds must be hung on the shackles before stunning):
- high-voltage, whole-body electrical stunning (birds pass upside down through an electrical
water bath)
- head-only (or Top Kip) stunning, electricity only passes through the head of the chicken. Cur-
rently under development
controlled atmosphere stunning (CAS):
- anoxia
- CO2 stunning
- multiphase CAS (application of CO2 in two phases with up to 40% CO2 in phase I for a gentle
induction of unconsciousness in combination with an elevated level of oxygen, followed by a
higher concentration of CO2 in phase II. (van den Nieuwelaar and Prinz, pers. communication)
With controlled atmosphere stunning (CAS), shackling can take place in fully illuminated areas and
can therefore become part of the more logical management circuit. Hanging of the birds occurs after
they have been stunned.
Depending on the stunning system, the slaughter poultry is either hung fully conscious (electrical
stunning) or unconscious (after CAS).
For stunning and killing see also Council Reg. 1099/2009 for the protection of animals at the time of
killing.
The following section shall provide a short description of the different stunning systems with their
relevant advantages and disadvantages.
Electrical stunning
The birds are stunned by their heads passing through an electrically-charged water bath with a con-
stant voltage. The required setting of the voltage, the frequency of the electric current, and the length
of the water bath depend on the type of birds (broiler, spent hen, turkey, duck, guinea fowl, quail) and
the intended degree of stunning. Reversible stunning means that the birds may recover after a certain
time span. This is an essential requirement of Halal slaughter.
Research has shown that it is more humane to kill the birds in the electrical stunner (irreversible stun
or stun to death). Stunning to death means that bleeding is not supported by a pumping heart. As the
electric current pass through the whole body, bone fractures and haemorrhages are very common with
whole-body electrical stunning.
Top Kip stunning is so far only used for broilers and only as a prototype system.
The birds are stunned by their fixed heads coming into contact with a 500 volt electrified metal slope
(wire). The advantage of this system is that the electric current only passes the head. The birds are
clinically dead but their hearts are still pumping, thus supporting the bleeding.
Supporting publications 2012:EN-298 9
The present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively
by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender pro-
cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
10. Overview on current practices of poultry slaughtering and poultry meat inspection
For more scientific information on this new development in stunning technology see: Lambooij, E., et
al, 2010, Evaluation of head-only electrical stunning for practical application.
Controlled atmosphere stunning
Controlled atmosphere stunning (often referred to as CO2 stunning) is well established for broilers and
turkeys, however, it does not work with ducks, geese, quails, and guinea fowl as these birds are too
flighty.
Four companies offer such systems: Anglia Autoflow, Meyn, Stork PMT and Linco-Baader.
All four systems can be combined with slaughterhouse automation and with their transport container
system. With Anglia Autoflow the birds remain in the drawers and pass the tunnel where they are
stunned. With the Stork CAS (multiphase CAS) system the container is gently tipped, the drawer
compartments will open to the side and the chickens gently slip onto a transport belt which leads into a
tunnel with two different CO2 atmospheres (see above). They are irreversibly stunned when they leave
the CO2 tunnel. Turkeys are unloaded from the containers via conveyor belts. The birds are hung onto
the shackles after they have been stunned. This is considered to be an animal welfare advantage com-
pared to shackling when fully conscious.
The Meyn/VDL arrival system works in a similar way.
Within 10 – 15 sec. (standard recommendation from the manufacturers) after electric stunning bleed-
ing will be performed. With CO2 stunning this varies according to the system. The recommendation is
within 30 sec. after stunning. Time for hanging has to be added. With open drawers this time span may
be longer.
The birds can be bled by an automated killer or manually.
Automated killers are used in most of the broiler, turkey, and hen slaughterhouses. Manual killing is
still widespread with ducks, and with chicken for some markets where the bird is sold with its head on.
The automated killer consists of a rotating knife, which severs either the right or left jugular carotid. If
reversible stunning has been performed, both arteries have to be cut (Reg 1099/09). If stunned to death
only one carotid is needed.
An operator placed behind the automated killer will check if all birds are bleeding correctly. In smaller
poultry slaughterhouses, and with religious slaughter (halal or kosher) bleeding is performed by an
operator instead of an automated killer.
Three types of killers are in use:
side killers (cut both carotids)
o single sided killers (only cut one carotid)
o double sided killers (cut both carotids)
throat killers (cut the throat, including trachea and gullet)
killing by decapitation is performed in some processing plants in Italy, UK and Spain.
With side cuts the neck will be less contaminated compared to throat cut while a higher contamination
during scalding may occur when a throat cut is performed.
Decapitation ensures that the entire oesophagus is cut near the head and removed during evisceration,
thereby avoiding that the crop is torn. This way no crop contents can spill into the body cavity.
Supporting publications 2012:EN-298 10
The present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively
by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender pro-
cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
11. Overview on current practices of poultry slaughtering and poultry meat inspection
A further advantage of decapitation is the certainty that a bird cannot feel pain after decapitation as
birds that may occasionally miss the killer are easily recognizable by the back-up person.
With all three systems (side killers, throat killers and decapitation) a consistent bleeding should take
place.
Bleeding times varies between 60 sec. and 200 sec. depending on cutter, scalding temperature and lo-
cal conditions. Bleeding with one side cut takes longer compared to double side cut or throat cut. Tur-
keys have to bleed longer than broilers.
Normally 30 - 50 % of the total blood volume is lost in the bleeding tunnel.
With game birds (guinea fowl, quails, pigeons) only about 10 – 20 % of the blood is lost, so the meat
will look darker and gets a game taste.
About 60 % of duck plants and some smaller chicken, quail, and guinea fowl plants perform manual
killing. This is performed from outside, by the so-called ear disc stick. 25 % of the chicken plants
(mainly in Southern Europe) have both options: automated bleeding and manual bleeding. They need
the possibility of manual bleeding if the birds are to be sold with neck and head. For aesthetic reasons
the carotids of the slaughter birds are mostly stuck from inside the beak (beak sticking and neck stick-
ing). This avoids external damage to the carcass and will be carried out when the carcass is sold with
neck and head on. In these plants often only a small percentage of the birds are killed like this, but it is
an alternative. In duck plants manual killing by beak sticking (or neck sticking) is very popular as
these birds are very often sold with neck and head on.
1.4. Scalding and plucking
After bleeding, while still suspending from the line, the birds pass through a scald tank in which there
is a continuous flow of agitating water at a constant temperature between 50 and 65°C. The required
scalding temperature depends on the type of poultry and the intended sales condition: fresh or deep-
frozen. Higher temperatures and longer times in the scalding tank will facilitate feather loss, but may
also contribute to skin tears and to blemishes of the epidermis. The epidermis loosens more the higher
the scalding temperature. For deep-frozen poultry the scalding temperature may be slightly higher
compared to poultry meat intended to be sold fresh.
By means of a controlled injection of air into the water through nozzles, (and / or mechanical agita-
tion) a consistent, powerful turbulence is achieved which gives a better scalding effect. The scalding
time should vary between 60 and 210 sec., depending on temperature and local requirements. The
scalding will loosen the feathers for the plucking process. In some countries outside the EU detergents
are added to the scald water, making it much easier for the water to penetrate the feather follicles.
There are different scalding systems which have an influence on the bacterial load of the product:
single bath scalding tank
single bath with counterflow
multi bath scalding tanks
multi bath with counterflow
Multi bath scalding with counterflow reduces the bacterial count in the last scalding tank, and subse-
quently lowers the counts in the water remaining on the bird after scalding.
The effect of this on the microbiological load of the skin is seen as controversial.
Supporting publications 2012:EN-298 11
The present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively
by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender pro-
cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
12. Overview on current practices of poultry slaughtering and poultry meat inspection
Counterflow scalding leads to higher counts in the first scalding tank and to lower counts in the last
scalding tank. During plucking massive recontamination occurs, nullifying any hygienic benefit
achieved during scalding. Scientific literature did not prove any relation between the contamination
rate of the scalding water in the last scalding tank and the contamination rate after plucking. Accord-
ing to Rosenquist, 2006, the Campylobacter count in the scalding tank is of negligible importance with
regard to the Campylobacter count on the surface of the carcass.
Steam scalding, which was propagated 10 years ago as it avoids cross contamination during scalding,
is today no longer state of the art, as the control of temperature on the skin during the operation is
more difficult.
Recently, the so-called jetstream scalder was introduced: the downward force on the birds is achieved
y a direct waterflow, not by air injection. This leads to lower energy consumption and a better oppor-
tunity to pasteurize the whole system. This was not possible with the air system of the former “Ja-
cuzzi” steam scalders.
After this procedure the birds will then pass into the plucking machines. These consist of revolving
drums with rubber beaters or discs with plucking fingers. The birds are continually flailed or scraped
by these rubber fingers while being sprayed with warm or cold water.
Cold water: harder plucking and picking
Warm water: softer plucking (picking). Fat is not attached to the plucking fingers.
The plucking process takes approximately 30 – 90 sec. Ducks are plucked by a hot wax process which
facilitates the removal of the finer feathers and the down.
Electro stimulation may be applied to the carcasses after plucking to accelerate the removal of energy
from muscles. Some systems carry out the electro stimulation before scalding. If electro stimulation is
performed before scalding it is more difficult to remove feathers, however, it will save time. (The rigor
mortis process of the birds sets in earlier).
Most of the bacterial cross contamination occurs during picking (Berrang, M.E., 2000 and 2006,
Heemskerk, 2005), as faeces are expressed during this process. There is currently no picking technol-
ogy available that can prevent this.
After plucking the birds either drop onto a conveyor belt which transfers them from the “dirty” section
of the slaughterhouse to the “clean” section where they are hung up again by the hocks on to the
shackles of the evisceration line. This work is often facilitated by using automated rehangers. Such
rehangers bring the advantage of not only saving labour but also lead to less carcass contamination
through the hands of the workers (Chiarini et al, 2009).
Today the transfer from the slaughter line to the evisceration line is thus performed automatically in
modern broiler slaughterhouses.
The birds are subsequently washed by overhead sprayers.
Following this procedure the first post-mortem inspection may take place here. Post-mortem findings
at this inspection location are:
1 undersized birds
2 ascites birds
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cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
13. Overview on current practices of poultry slaughtering and poultry meat inspection
3 cellulitis (deep dermatitis)
4 not fully bled birds
5 birds with skin defects e.g. Sarkomatosa (very rare)
6 abnormal colour
7 bruises
8 broken wings or broken legs
9 breast blisters
1.5. Neck slitting and foot removal
In processing plants in some southern EU countries where the bird is sold whole with the neck, the
neck skin is left on the bird. In this case a vertical incision is made in the skin of the dorsal surface of
the neck. Otherwise the head, the neck (plus neck skin) will now be removed. The feet are removed
automatically by a cutter on the line or by manually-operated scissors.
In most cases the feet are removed during automated rehanging from the slaughter line to the eviscera-
tion line, except in duck slaughterhouses.
For some markets the feet may stay connected with the carcass as this is the wish of the consumer.
Inspecting the feet of the birds may be of importance to detect animal welfare faults in the farm of ori-
gin (foot pad dermatitis). In many processing plants 100 feet (from 100 different birds) per batch are
collected and inspected for food pad dermatitis. This is a requirement in Sweden, Denmark, Finland,
and the UK. Some slaughter plants in Germany and the Netherlands are also evaluating foot pad der-
matitis, as animal welfare is of major significance for an increasing number of customers.
1.6. Evisceration line
Various operations are carried out on this line.
Head removal can be performed at different positions of the slaughter line (see also killing by decapi-
tation, page 5). For some markets and some species the head may stay connected with the carcass.
Also in many duck operations the head is not removed from the slaughtered duck. The heads are gen-
erally removed mechanically by traction of a head puller. After proper positioning the head and tra-
chea puller breaks the spine at its weakest point after which the head, crop and trachea are stretched
out (depending on the kill cut). In the UK in some plants the head is cut away before scalding and
plucking. Killing by decapitation is carried out to some extent in France and Spain. In Italy heads are
not removed at all if the customer wishes to have the whole carcass with head and feet.
Venting: Scissors cut a round vent in order to remove the intestines from the carcass. Great care is
needed in this important operation as faecal contamination of the carcass and /or edible offal as well as
contact with the operator’s hands must be avoided. This is usually a highly automated process. All
kinds of automation are in use.
Drawing: All the viscera are drawn out of the body’s cavity, leaving them hanging from the carcass
ready for poultry meat inspection (turkeys, spent hens, ducks, geese, guinea fowl, and quails). The
drawing is either done by hand (smaller processing plants) or by operators using evisceration forks or
alternatively by automatic eviscerating machines.
More modern broiler processing plants with fast-running slaughter lines completely remove the vis-
cera and present them to the inspector on a tray (or on a shackle) running exactly in front of the car-
cass from which they have been pulled out. This avoids leakage of faecal content from the rectum onto
the carcass during the (remaining) evisceration process. The carcass and corresponding visceral pack-
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cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
14. Overview on current practices of poultry slaughtering and poultry meat inspection
age are presented simultaneously to the poultry meat inspector, allowing for both of them to be in-
spected.
Poultry meat inspectors may be official auxiliaries (OA) or qualified company staff (QCS) of the
slaughter-house, both working under the supervision of the official veterinarian (OV). Responsibilities
and requirements are laid down in Reg. 854/04, Annex I, Section III, chapter I (for OA) and chapter III
(for QCS)
It is important to conclude that this is the place where the second poultry meat inspection will nor-
mally take place. The inspector can view the most important organs of the slaughtered bird: heart,
liver, spleen, intestines and into the abdominal cavity. Placing the viscera on a tray (or on separate
shackle) in front of the bird gives the inspector the opportunity to easily inspect the abdominal cavity,
this being more difficult with the viscera hanging outside but still attached to the carcass.
1.7. Speed of the lines
The speed of the line depends on the degree of automation.
Broilers: any speed, up to 13.000 broilers / hour.
Spent hens: any speed, up to 9.600 hens / hour.
Turkeys: any speed, up to 3.600 for turkey hens (16 kg) and up to 2.700 for turkey toms (21 kg)
Ducks: any speed between 2.000 – 6.000 ducks per hour
Geese, quails, guinea fowl, partridges: no information. These birds are mainly slaughtered in small
abattoirs with limited automation.
Chiarini et al (2009) made a comparison of the level of Listeria monocytogenes in Brazilian slaughter-
houses differing in manual (plant M) or automatic evisceration (plant A). In conclusion products from
a plant M with manual evisceration were more contaminated than those from plant A with highly
automated evisceration. The greatest incidence of contamination with Listeria monocytogenes was
found in the automated plant A in non food contact surfaces (27,3%), while in the manual plant M it
was found on and in the products (19,4 %).
1.8. Technical systems to assist the meat inspection
Poultry meat inspection focuses on the carcass as well as the viscera. There is much debate on how
much time is needed to allow for “proper inspection” and what the meaning of proper inspection is.
Reg. 854/2004 requires in Annex I, Chapter II, part D, No 1 requires:
“Carcasses and accompanying offal are to be subjected without delay to post-mortem meat inspection.
Particular attention is to be paid to the detection of zoonotic diseases and diseases on OIE list.”
It must be questioned whether zoonotic diseases or OIE diseases can be identified post-mortem. The
most relevant zoonotic diseases, such as Salmonella infections or Campylobacter infections, do not
reveal any post-mortem findings. OIE listed diseases must be identified at the ante-mortem inspection.
Zoonotic diseases and also most OIE listed diseases will not even be detected by a careful post-
mortem examination that may take several minutes time.
What can be found at post-mortem are obvious defects of carcass, meat and viscera quality, which can
be detected by the naked eye. In the German meat inspection statistics this is summarized under the
term of patho-physiological changes. See also the chapter “Conditions, abnormalities and biological
hazards that are detected by poultry meat inspection”.
Supporting publications 2012:EN-298 14
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cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
15. Overview on current practices of poultry slaughtering and poultry meat inspection
As the capability of the human eye is limited, some countries, such as Austria, Sweden and Germany,
insist on a minimum inspection time, e.g. Germany 2.5 sec. for broilers, which is at no stage laid down
in Reg. 854/2004. As a consequence this will limit further developments in slaughter technology, in
particular developments in line speed.
Three technical systems are in place which can make poultry meat inspection (broilers) in high-speed
lines more efficacious or which may give more safety to the authorities.
Mirror systems
In some slaughterhouses a mirror is placed opposite the meat inspector, so that he / she can view the
bird from the other side. In some rare instances – because of the humid atmosphere of slaughterhouses
- the mirrors may be steamed up with aerosol, preventing the inspectors from making proper use of
them.
Line dividers
These mean that the high speed line is divided at the inspection location. The line is split and divided,
so that only half the number of birds will pass the inspector. The divided line will pass two independ-
ent inspection stations and the two will be merged together after inspection. The line is split in such a
way that one inspector inspects all even carcasses and viscera packs, and the other inspector all odd
carcasses and viscera packs. This procedure allows a longer inspection time per carcass, while main-
taining a high line speed.
Camera systems
Camera systems and analyzing software will typically apply fixed limits when it comes to allowances
of defects. As an example, the size of a bloodspot on the breast, leading to downgrade of the whole
bird, is defined as a number of pixels. When a camera system is applied there are virtually no limits as
to the number of defects per bird to be checked. The camera will record everything and the analyzing
software will downgrade according to preset limits. (Chao, 2010)
Camera systems can help to identify with much greater reliability than the human eye those birds that
have an obvious defect. They are currently in use by some processing plants to downgrade birds or to
score foot pad dermatitis (Fries, 2007).
They may in the future also be used in poultry meat inspection. The OV (the OA or QCS) can then
focus more on other issues that the camera cannot identify. Even today there are camera systems that
assist the OA in poultry meat inspection with high speed lines. They can be adjusted by the OV ac-
cording to his decisions and he / she or the OA can, without time pressure, re-examine those carcasses
which the camera has rejected. (Fries, R. personal communication, 2011, van den Nieuwelaar, per-
sonal communication, 2011).
All three systems (mirror, line dividers and camera systems) can be combined.
1.9. Cooling of poultry carcasses
After evisceration the birds are cooled. There are different types of cooling system, namely air chill-
ing, air-spray chilling and immersion chilling and a combination of these. This step is not considered
part of the slaughtering process per se, therefore it will not be covered further in this report.
Supporting publications 2012:EN-298 15
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cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
16. Overview on current practices of poultry slaughtering and poultry meat inspection
2. Food chain information (FCI)
2.1. General context of FCI
Reg. (EC) 852/04 lays down the records which food business operators (FBO) rearing animals are re-
quired to keep. The FBO of the animals (normally referred to as the farmer) is defined as either the
owner of the farm or the farm manager.
Reg. (EC) 853/04 lays down and describes the minimum FCI that the slaughterhouse FBO must re-
quest, receive and act upon.
Reg. (EC) 854/04 requires that the official veterinarian (OV) checks and analyses the FCI. He has to
take the FCI into account when carrying out ante- and post-mortem inspections.
Most EU countries have provided the FBO rearing the animals with a standardized declaration form.
For this report the author had access to the standardized FCI form used in France, the United Kingdom
and Germany. It must be filled in and signed by the producer and subsequently forwarded to the
slaughter plant.
This is done min. 24 hrs prior to the intended slaughter in those countries where ante-mortem inspec-
tion is performed at the processing plant. If the ante-mortem inspection (AMI) is performed at the
farm of provenance, it is sufficient to send the FCI with the first slaughter lorry to the slaughterhouse.
For more information on the use of food chain information see also the doctoral thesis by Coralie
Lupo, 2009, University of Rennes.
2.2. What type of FCI is collected?
The FCI standard declarations of France, the United Kingdom and Germany all have a slightly differ-
ent format, whereby all of them covered the information required in Reg. 853/04, Annex II, Section
III:
For the purpose of this report the author refers to the German standard declaration which covers the
following information:
2.2.1. The overall health status of the holding of provenance
The poultry farmer (FBO) provides relevant information on the health status of his flock and the pro-
duction data of the animals intended for slaughter in addition to relevant results of previous ante- and
post-mortem inspection findings.
Comment of the author of this report:
It very rarely occurs that a farmer adds information to this part of the standard declaration, even in
spite of the use of several medications mentioned at a later point in the FCI.
2.2.2. The health status of the animals
The poultry farmer (FBO) declares that there are currently no signs of a disease or signs that may indi-
cate the outbreak of a disease which may influence the safety of the poultry meat.
Comment of the author of this report:
It is unclear how the poultry farmer (FBO) can identify signs or symptoms of a disease which might
influence the safety of poultry meat.
Supporting publications 2012:EN-298 16
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cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
17. Overview on current practices of poultry slaughtering and poultry meat inspection
The standard FCI used in France requests the farmer to indicate the mortality within the last week be-
fore slaughter.
The standard FCI used in the UK at least asks the farmer to indicate reasons if the accumulated mortal-
ity exceeds 4.5 %.
2.2.3. Veterinary medicinal or other treatments administered to the animals within a relevant
period and within a withdrawal period greater than zero, together with their dates of
administration and withdrawal periods
This information will include the name and withdrawal time of coccidiostats.
The producer will state the name of the VMP (veterinary medicinal product), dates of administration,
and the withdrawal period. This can easily be cross-checked with the data recorded by the caretaking
veterinarian.
Germany: broiler chickens (and ducks) - the FCI must cover the whole production cycle. For turkeys
data are only requested for the last 28 days.
France: data for medical or other treatment is required for the last 30 days before slaughter.
In the UK there are no obvious time limitations for reporting medications.
The author has no information about how this issue is handled with minor species, such as geese,
guinea fowl, quails, pheasants, and pigeons, as no drugs are registered for these animals. In case of a
disease a medication may only be possible within the prescribing cascade, which means a withdrawal
time of at least 28 days.
2.2.4. The results - if these are of relevance to the protection of public health - of any analysis
carried out on samples taken from the animals or other samples taken to diagnose dis-
eases that may affect the safety of meat, including samples taken in the framework of
the monitoring and control of zoonoses and residues.
For the most relevant poultry species (breeding flocks of Gallus gallus, commercial layers, broilers,
and turkeys) Reg. 2160/03 requires compulsory testing for Salmonella by the FBO. The results of this
Salmonella testing must be recorded in the FCI. Normally the information given is positive or nega-
tive. In case of “positive”, additional information will be given on the results of serotyping if finalized
24 hrs before slaughter. If full serotyping is not yet available, most countries require at minimum in-
formation as to whether the lab can exclude Salmonella Enteritidis (S.E.), Salmonella Typhimurium
(S.Th.) or a monophasic variant of S.Th.
All voluntary and sporadic testing for zoonoses, such as Campylobacter, or with other poultry not
mentioned in Reg. 2160/03, such as water fowl, or minor species, such as guinea fowl, quails, pheas-
ants, and pigeons is normally not reported.
In case Avian Influenza is present in a given country, temporary ante-mortem testing for Influenza
may be required by the slaughterhouse on the request of retailers. In this case technical staff from the
poultry company will take trachea and cloacal swabs within max. 72 hrs before slaughter. The swabs
will be analyzed in an accredited laboratory which has to notify positive results. The slaughterhouse
will only accept the birds if a negative PCR result can be presented. This can also be considered as
part of the food chain information, although normally not mentioned in the standard declaration.
Supporting publications 2012:EN-298 17
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cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
18. Overview on current practices of poultry slaughtering and poultry meat inspection
2.2.5. Name and address of the private caretaking veterinarian attending the holding of
provenance
This means that – if needed – the processing plant and the official veterinarian may have access to
post-mortem reports and any laboratory results (e.g. antimicrobial sensitivity testing).
Comment of the author of this report:
The caretaking veterinarian may be able to decide if certain findings and laboratory results may affect
the safety of meat. Therefore, if needed, the official veterinarian and the slaughter plant can obtain
more detailed information by contacting the private veterinarian, whereby he/she may be in a conflict
of interest situation. It may be questioned whether he is entitled to provide information without per-
mission / informing the farm FBO? This may be in conflict with the protection of personal data.
2.2.6. Any other laboratory testing
This requirement was only found in the German standard FCI declaration.
This will include post-mortem reports and sensitivity testing of the private veterinary surgeon.
In particularly when the daily mortality exceeds a certain percentage, some countries require clear di-
agnostic information, e.g. Germany requires AI testing (PCR) whenever the daily mortality exceeds 2
%. The UK requires reasons (i.e. normally veterinary diagnostic) if the cumulated mortality is higher
than 4.5 %. The author has no information whether other countries have set a mortality limit at which
the FBO must conduct laboratory testing.
Other countries (such as Sweden and France) require in the event of suspicion of botulism mortality,
that the disease be confirmed (or excluded). In case of confirmation of botulism, the toxin-type must
be determined and flocks will only be accepted for slaughter if toxin-type C or D is confirmed. In
Germany poultry flocks with confirmed botulism (irrespectively of toxin-type) may not be accepted
for slaughter.
In addition some countries require information on vaccinations that might have been carried out. In
countries where Newcastle Disease (ND) vaccination is mandatory non-compliance can be verified
here as the farmer must state the date of the ND vaccination and the batch number of the vaccine on
some standard declarations.
The broiler welfare directive requires that also the daily and the cumulated mortality in % are recorded
in the food chain information. This must be sent to the slaughter plant in all cases.
2.3. Operational role of the FCI
If the ante-mortem inspection (AMI) is performed at the holding of provenance, the OV of the slaugh-
terhouse has the option to cross-check the information in the FCI (control of documentation).
In those cases where the AMI is performed upon arrival at the slaughterhouse, there is little chance to
cross-check the information in the standard FCI declaration.
The FBOs of establishments processing poultry must request, receive, check, and act on FCI. They
may not accept poultry for slaughter unless they have requested, received, and acted upon the informa-
tion. FCI should normally arrive (by fax or electronically) in the processing plant not less than 24
hours before arrival of the birds. In those cases where the ante-mortem inspection is performed on the
holding of provenance, the FCI may arrive together with the first shipment of birds from the farm. In
such cases the FBO of the poultry processing establishment is notified via other routes of information
about the Salmonella status or any other relevant information before arrival.
Supporting publications 2012:EN-298 18
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cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
19. Overview on current practices of poultry slaughtering and poultry meat inspection
After deciding to accept the birds for slaughter, the FBO must make the FCI available to the official
veterinarian (OV), who from his side also has to approve the flock for slaughter. The FBO must notify
the OV of health concerns before the OV carries out the AMI.
Legislation reference: Reg. 853/04, Annex II, Section III, 1, 2 and 5.
The official veterinarian (OV) must check the FCI for completeness and content as a part of the AMI.
This should then be taken into consideration when post-mortem inspection (PMI) is carried out.
For example, if there is a statutory requirement for Salmonella on-farm testing (breeders, layers, broil-
ers, and turkeys), the FCI must state whether the result was positive or negative and if positive, what
serotype.
The FCI may be used, for example, to plan the number of inspectors on the line. This would be then a
risk-based poultry meat inspection which is required in Art. 5, paragraph 5 b. Only very few countries,
such as Sweden, take account of this and adjust the number of poultry meat inspectors on the basis of
FCI. Other countries, such as Germany and Austria, have a minimum inspection time which is suffi-
cient for flocks with any health status.
When abnormal data is collected at the post-mortem inspection, the OV may compare the results to the
information in the FCI.
Food chain information (FCI) data is mainly used today by the FBO of the slaughter plant:
- logistic slaughter in case of Salmonella findings and / or Campylobacter (in some Scandina-
vian countries)
- demonstration of freedom from Avian Influenza (marketing purposes)
- requirements of some retailers and other customers with respect to the usage of certain drugs:
o tetracyclines and doxycycline can easily be found by exposing the bones to fluores-
cent light, even if the tissue residues are well below the MRL levels
o some countries, such as Russia, have a zero tolerance for tetracyclines and doxycyline
o the use of fluroquinolones is critical, Some retailers request a guarantee that antim-
icrobials of this group have not been used
During my investigation I discovered that many OV make little use of the food chain information if it
is presented in the way of a standard declaration.
2.4. What to do with positive results in the FCI?
Where a positive result for Salmonella is indicated in the FCI, or where no Salmonella testing is re-
corded, the FBO should have a procedure in their HACCP-based food safety management system
which they can follow. In Germany the OV would expect the FBO to take the following action (Good
Hygiene Practice):
- retain the affected batch and slaughter them at the end of the day
- a full clean down must be made at the end of the batch
- where a Salmonella positive batch has been processed either in error, or because of other cir-
cumstances, in the middle of the production run, the line should be stopped as soon as the af-
fected batch has been processed, and a full clean down must take place before any further
processing commences
Supporting publications 2012:EN-298 19
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cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
20. Overview on current practices of poultry slaughtering and poultry meat inspection
- in the absence of relevant AMI or PMI findings the carcasses can enter the food chain as nor-
mal
SANCO/11010/2010 rev. 2 final for a Commission regulation amending Annex II to Regulation
2160/03 and Annex I to Regulation 2073/05 as regards Salmonella in fresh poultry meat prohibits that
fresh poultry meat be put onto the market that may be contaminated with S. Enteritis, S. Typhimurium
or a monophasic variant of S. Typhimurium. The Standing Committee on the Food Chain and Animal
Health has adopted this proposition with a qualified majority. If the Commission adheres to the time-
table, this would mean that this legislation will enter into force on 1st December, 2011.
The FBO must make corresponding adaptations in his HACCP plan in the event of the FCI indicating
that an incoming flock is infected with one of the three above-mentioned serotypes. The German OV
would probably expect him to reject such a batch of poultry or require a heat-treatment procedure.
- In the Scandinavian countries (Sweden, Finland and Denmark) Salmonella positive flocks are
not accepted for slaughter.
- The above-mentioned Scandinavian countries have a similar policy for Campylobacter in
place as in the rest of Europe for Salmonella, i.e. slaughter at the end of the day.
- The OV must check and analyze relevant information from the FCI report. If there is doubtful
information in the FCI he may take any of the following decisions, depending on the FCI in-
formation:
Poultry flocks which show symptoms of a disease or condition that may be transmitted to animals or
humans through the handling or eating of meat may not be allowed for slaughter. In this case slaughter
must be delayed to allow for further testing in order to obtain a clearer picture and to see whether the
flock recovers from this disease.
In case the withdrawal time has not yet elapsed, a delay of slaughter will be the consequence.
In case of information that the overall health situation is not optimal, but the slaughter flock is not af-
fected by a disease or condition that may be transmitted to animals or humans the OV may require a
change in the slaughterhouse procedure:
- reduce line speed or increase the number of inspectors
- he/she will detain (animals or) carcasses for further testing.
3. Specific laboratory testing carried out with regard to a risk-based meat inspection
3.1. Salmonella testing
Salmonella testing is required for all spent hens (commercial layers and breeding flocks of Gallus gal-
lus), turkeys, and broilers according to the requirements of Reg. 2160/03. The results are considered
(in most countries) to decide for logistic slaughter and for an intensive cleaning and disinfection after
slaughter of these flocks. SANCO/11010/2010 rev. 2 final for a Commission regulation amending An-
nex II to Regulation 2160/03 and Annex I to Regulation 2073/05 as regards Salmonella in fresh poul-
try could prohibit as from December 1st, 2011 that fresh poultry meat be put onto the market that may
be contaminated with S. Enteritidis, S. Typhimurium or a monophasic variant of S. Typhimurium. This
means that the poultry meat of flocks infected with one of these three serotypes must be heat-treated
after slaughter. Some duck integrated companies also test on a voluntary basis and decide on similar
basis as with broilers, i.e. Salmonella positive flocks are slaughtered at the end of the day.
Supporting publications 2012:EN-298 20
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cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
21. Overview on current practices of poultry slaughtering and poultry meat inspection
3.2. Campylobacter testing
Campylobacter testing is routinely performed in the Scandinavian countries (Sweden, Denmark and
Finland) and in the Netherlands. As most Campylobacter infections occur at a very late stage (after 28
days), flocks may become infected between sampling and slaughter, so logistic slaughter has not
proven very successful with Campylobacter. The option of freezing positive Campylobacter batches
after slaughter is not considered as an option as the consumer prefers fresh poultry meat, and also be-
cause this option would reduce the volume of fresh poultry meat during the barbecue season in the
summer very dramatically.
3.3. Avian Influenza
Avian influenza is tested on a voluntary basis on the initiative of poultry associations of certain coun-
tries (such as Germany) or on the initiative of some vertically integrated companies. This is in addition
to the government’s AI monitoring. In these countries blood samples from every duck and turkey flock
are collected at slaughter and tested with a group specific AI ELISA on a regular basis. This will give
retrospective information as to whether the slaughtered flock has been exposed to an AI infection. Re-
sults are only communicated to the authorities in case of positive findings. In those countries or in
those integrated companies where serological AI monitoring of slaughter blood samples is in place,
this is more a monitoring of the situation in the field. Broilers are not tested as they do not live long
enough. Ducks are tested as they may harbour undetected HPAI infection without clinical symptoms
for a longer period (see, for example, the AI outbreak in ducks in Germany 2007). Turkeys are tested
as they seem to be very sensitive to any AI virus which may circulate in the field (see, for example, the
AI outbreak in Italy 1999/2000, where mainly turkey flocks were affected).
In case of notified AI outbreaks or in case of reports in the media, all slaughter flocks (in a certain
area) will be tested ante-mortem by PCR as closely as possible to the slaughter date. This is done at
the initiative of the FBO of the slaughter plant to make sure that no AI positive flocks arrive at his
premises.
3.4. Residue testing
The minimum amount of residue testing is laid down in Dir. 96/23 EC dd. 29th April, 1996. This is the
basis for the implementation of national control plans by the Member States. All MS have to submit
their national residue testing plan to the European Commission and report annually. The results can be
found on the SANCO website.
This directive requires in chapter III, Article 9 the self-monitoring and co-responsibility on the part of
operators.
The Member States shall ensure that:
“2. The owners or persons in charge (in the terminology of the hygiene package these are the FBOs) of
the establishment of initial processing of primary products of animal origin (in the terminology of the
hygiene package this is slaughter) take all necessary measures, in particular by carrying out their own
checks, to
b) satisfy themselves that farm animals or products brought into their establishment (in the terminol-
ogy of the hygiene package this means “accept for slaughter”):
i) do not contain residue levels which exceed maximum permitted limits;
ii) do not contain any trace of prohibited substances or products;
3.a) the producer or the person in charge referred to in points [1 and] 2 place on the market only:
Supporting publications 2012:EN-298 21
The present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively
by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender pro-
cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
22. Overview on current practices of poultry slaughtering and poultry meat inspection
i) animals to which no unauthorized substances or products have been administered or which have not
undergone illegal treatment within the meaning of this Directive;
ii) animals in respect of which, where authorized products or substances have been administered, the
withdrawal periods prescribed for these products or substances have been observed;
iii) products derived from the animals referred to in i) and ii)”
Competent Authorities: Annex IV, Chapter II defines the minimum sampling levels and frequency of
testing broiler chickens, spent hens, turkeys, and other poultry.
“For each category of poultry considered, the minimum number of samples to be taken each year must
at least equal one per 200 tons of animal production (dead weight), with a minimum of 100 samples
for each group of substances if the annual production of the category of birds is over 5.000 tons.
What follows is a specification on how the Member State has to split the testing between the different
groups of products and substances (for details see Annex IV, Chapter II of Dir. 96/23 EC).
In most Member States the requirements of this Annex are implemented by national regulations.
As an example the national regulations of Germany are mentioned here:
“Nationaler Rückstandskontrollplan (NRKP) und Einfuhrrückstandskontrollplan (ERKP) für Le-
bensmittel tierischen Ursprungs“.
„Tierische Lebensmittel-Überwachungsverordnung – Tier LMÜV“. This national directive requires in
§ 10 Residue monitoring:
1) The Competent Authority shall in order to enforce Annex I, Section I, Chapter II, letter F, Nr.
1 letter c of Reg. (EC) No 854/2004
2) take official samples from live animals for the purpose of § 4 part 1 Nr. 1 des “Lebensmittel-
und Futtermittelgesetzbuches” and from products of animal origin and initiate residue testing
according to the requirements of the Nationaler Rückstandskontrollplan (NRKP) und Einfuhr-
rückstandskontrollplan (ERKP) für Lebensmittel tierischen Ursprungs.
The amount of self-testing by the FBO is further laid down in Commission Reg. EC 37/2010 of 22nd
December, 2009 on pharmacologically active substances and their classification regarding maximum
residue limits in foodstuffs of animal origin and by Commission Reg. (EC) 1881/2006 of 19th Decem-
ber 2006 setting maximum levels for certain contaminants in foodstuffs.
The amount of self-monitoring of the FBO is often determined by requirements of the retailer, which
exceeds in many instances the requirements of Reg. No. 854/04 in combination with Dir. 96/23. With
regard to residue testing private contracts frequently have wording such as the following:
“The supplier establishes a monitoring system which will consist of testing of all batches destined for
the purchaser for residues of antimicrobials or metabolites thereof.” As a result of the dioxin scandal
early this year retailer requirements for residue testing on Xenobiotics (such as dioxin) have again in-
creased the amount of testing.
Export to the Russian Republic is of great economic importance to parts of the European poultry in-
dustry. Therefore, residue testing in accordance with the Russian requirements (SanPin) is also im-
plemented in various poultry processing plants.
The amount of self-testing is dependent on the market, the requirements of retailers, and on the current
residues under discussion:
Supporting publications 2012:EN-298 22
The present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively
by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender pro-
cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
23. Overview on current practices of poultry slaughtering and poultry meat inspection
- e.g. the consumer markets: German consumers are very sensitive towards residues; therefore,
companies selling poultry products on the German market are more sensitive towards chemi-
cally detectable residues.
- Russia has a zero tolerance for tetracyclines: Therefore, poultry meat exported to Russia must
be tested free for tetracyclines residues.
- requirements of the retailers: Scandinavian retailers are very sensitive towards the use of
fluoroquinolones: Therefore, these compounds are banned in broiler batches destined for ex-
port to Scandinavian countries. This must be confirmed by routine residue testing for this
group of products.
- testing for contaminants such as dioxin: During the dioxin crisis in Germany there was an in-
creased demand from the side of the consumers that the products were tested for dioxin, even
if the supplying feed mill was not affected.
As an example, the amount of self-monitoring with respect to residue testing in a larger German verti-
cal poultry integrated company over the last 18 months is listed as follows (Jan Barhorst, personal
communication):
Antimicrobial inhibition test, 3 plate agar diffusion test:
2010: 1.257 samples
2011: 3.386 samples (increase in 2011 because of retailer requirements)
Tetracyclines: screening method of the bones (Reg. No 37/10 EC):
2010: 1.195 samples
2011: 3.351 samples (increase in 2011 because of retailer requirements)
Macrolides, fluoroquinolones, beta-lactams and ampenicols (Reg. No 37/10 EC):
2010: 781 samples
2011: 579 samples
Sulfonamides (Reg. No 37/10 EC):
2010: 484 samples
2011: 351 samples
Aminoglycosides (national “Rückstands-Höchstmengenverordnung”):
2010: 36 samples
2011: 16 samples
Nitrofurans (Reg. No. 37/2010):
2010: 6 samples
2011: 3 samples
Fluoroquinolones (Reg. No. 37/10 EC):
2010: 12 samples
2011: 6 samples
PCB, heavy metals (Reg. No. 1881/06):
2010: 24 samples
2011: 12 samples
Supporting publications 2012:EN-298 23
The present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively
by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender pro-
cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
24. Overview on current practices of poultry slaughtering and poultry meat inspection
Pesticides (national “Rückstands-Höchstmengenverordnung”):
2010: 24 samples
2011: 12 samples
Dioxins (Reg. No. 1881/06):
2010: 3 samples
2011: 59 samples (increase caused by the dioxin food scare)
Zearalenone (ZEA) and desoxynivalenon (DON) (Reg. No. 1881/06):
2010: 6 samples
2011: 3 samples
Lasalocid: (Reg. No. 37/2010):
2010: 10 samples
2011: 5 samples
Nicarbacin:
2010: 6 samples
2011: 5 samples
Radioactivity:
2010: 10 samples
2011: 5 samples
These figures represent a much higher testing frequency compared to the legal minimum testing re-
quirements.
Supporting publications 2012:EN-298 24
The present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively
by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender pro-
cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
25. Overview on current practices of poultry slaughtering and poultry meat inspection
4. Poultry meat inspection and findings
4.1. Organization of poultry meat inspection
Flow Diagram of Organization of Poultry Meat Inspection
Modified from Coralie Lupo’s doctoral thesis, 2009
Competent Authority
Official veterinarian Official auxiliaries
ante-
mortem
GHP Holding of provenance inspection
Catching & transport FCI
Food Business Opera-
tor
Official Veterinarian
GHP Processing Plant
HACCP Arrival at the slaugh-
Plan terhouse Ante-mortem Verification
inspection
Shackling
Stunning
Scalding, bleeding
First inspection point
Post-mortem
inspection Evisceration Supervision
points
Second inspection
point Inspection
post
Transport line mortem
Third inspection point
Cooling
Conditionnement
Supporting publications 2012:EN-298 25
The present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively
by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender pro-
cedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be con-
sidered as an output adopted by the Authority. The European food Safety Authority reserves its rights, view and position as regards the issues
addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.