Worthwhile Operational Guidelines and Suggestions
This publication is produced monthly by Dr. Dianna Bourassa. This downloadable collection of one-page flyers is available as a PDF (Portable Document Format). Any may be printed and posted. This processing newsletter was created by Dr. Sacit Biligli, professor emeritus. Various authors have written these monthly since October 2001. Each author has provided an email address for further correspondence or questions.
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Our Latest Edition
NEWSLETTER ARCHIVE
- January 2018: Breast Muscle Myopathies - Spaghetti Breast
- February 2018: Global Animal Partnership – Broiler Stunning Systems
- March 2018: Options for Use of Woody Breast Fillets
- April 2018: Broiler Stunning for Halal Meat Processing
- May 2018: Blockchain for Poultry and Food Processing
- June 2018: Optimizing Broiler Feed Withdrawal to Minimize Contamination
- July 2018: Exposure to Peroxyacetic Acid During Poultry Processing
- January 2017: Green Leg Condemnations – Gastrocnemius Tendon Rupture
- February 2017: Humane Methods for Loading Broilers into Coops
- March 2017: Broiler Stunning Systems - Low Atmospheric Pressure Stunning
- April 2017: Mechanically Separated Chicken – Minimizing Foodborne Pathogens
- May 2017: Wooden Breast – Emerging Technologies for Identification
- June 2017: Pre-Scald Removal of Fecal Contamination
- July 2017: Stormwater Runoff – Minimizing Escherichia coli
- August 2017: Broiler Carcass Condemnation – Inflammatory Process
- September 2017: Broiler Carcass Scalding - Overscalding
- October 2017: Applications of Water Treatments during Broiler Feed Withdrawal
- November 2017: NCC Petition for the Wavier of Line Speed Limitations
- December 2017: Reflections on 2017
- February 2015: Broiler Chicken Myopathies IV, Stringy/Mushy Breast Meat
- August 2015: Updated Foot Pad Dermatitis Scoring Guide
- September 2015: An Excellent New Resource on Poultry/Meat Processing
- October 2015: Wooden Breast: Affected by Broiler Strain?
- November 2015: How to Deal with the AI Outbreak in the Processing Plant
- January: On the Question of Antibiotic Use and Resistance
- February: NCC Animal Welfare Guidelines and Audit Checklist
- March: Proventriculitis in broiler chickens
- April: It’s not just about food production...
- May: Wetting broilers to reduce heat stress
- July: Leg Lesions/TrimsDue to Viral Arthritis
- June: Broiler Chicken Myopathies: III. Necrotic Pectoral Myopathy
- November: New Poultry Inspection System (NPIS)
- October: Dietary Amino Acid Density and Broiler Breast Myopathies
- September: Trouble Shooting Feed Withdrawal Program
- August: Cropper: An Important Control Point for Salmonella
- December 2014: Words of Wisdom for 2015 and beyond...
- April 2013: Broiler Chicken Myopathies: II. Woody Breast?
- May 2013: Validate Your Inside/Outside (I/O) Carcass Washer!
- June 2013: What Do Your Customers Expect From You?
- July 2013: MOISTURE UPTAKE ≠ RETENTION
- August 2013: White vs. dark meat – Differences are significant!
- September 2013: Storage Temp. and Spoiling
- October 2013: How to reduce moisture uptake?
- November 2013: Hormones in Poultry Myth
- December 2013: Ten Thoughts to Ponder About in the New Year…
- April 2012: A New Myopathy in Broilers?
- May 2012: Purchasing Program to Control Chemical Hazards
- July 2012: Cleaning and Sanitation Basics: I. Soil Characteristics
- Moisture Uptake ≠Retention
- Cleaning and Sanitation Basics: III. Detergents
- Cleaning and Sanitation Basics: II. Types of Surfaces
- August 2012:
- September 2012:
- October 2012: New Compliance Guideline on Controlling Listeria monocytogenes (Lm)
- November 2012: Meat Spoilage: Oxidative Rancidity
- December 2012: Perks of Getting Older
- January 2011: Discolorations
- February 2011: Concrete in Plants
- March 2011: Microbial Standards
- April 2011: Use of Salt in Carcass Chilling
- May 2011 ATP Bioluminescence
- June 2011: Salmonella & Campylobacter
- August 2011: Movement = Wing Damage
- Sept. 2011: HACCP Process Validation 1
- HACCP Process Validation 2
- October 2011:
- November 2011: New definitions of Classes of Poultry 1
- December 2011: The Greatest Gifts
- January 2010: Processability of Broiler Chickens
- February 2010: Active Packaging Technology
- March 2010: Marination of Meat and Poultry Products
- April 2010: Meat Color Part I
- May 2010: Meat Color Part II
- June 2010: Ultraviolet Light for Surface Decontamination
- July 2010: Processing Water Quality–Hardness
- August 2010: Establishing a Thermal Process
- September 2010: Traceability of Meat and Poultry
- October 2010: Foreign Materials in Foods
- November 2010: Product Recall
- December 2010: On Geese and Friendship
- January 2009: Bone Darkening
- February 2009: Antimicrobials
- March 2009: International Commerce
- April 2009: Salmonella Initiative Program
- May 2009: Quality Standards/Chicken Paws
- June 2009: Feet Defect Values Part I
- July 2009: Feet Defect Values Part II
- August 2009: Food Safety–Interplay of Regulations and Marketing Incentives
- September 2009: Biofilms–A Potential Hazard for Poultry Processing
- October 2009: Obtaining Regulatory Waivers
- November 2009: Using ORP to Control Immersion Chiller Parameters
- December 2009: Lessons and Reminders for the New Year
- January 2008: When to Outsource
- February 2008: Worker Safety
- March 2008: Improving Immersion Scalding Hygiene
- April 2008: Aging Bruises
- May 2008: Bioaerosols
- June 2008: Chicken Fat as Fuel
- July 2008: Intestinal Fragility
- August 2008: Aging and Meat Tenderness
- September 2008: Fractured Clavicle
- October 2008: Sanitation Basics
- November 2008: Verifying Sanitation–How Clean is Clean?
- December 2008: A Philosophy of Life for the New Year
- January 2007: OSHA Guidance against Avian Influenza
- February 2007: Red Wingtips
- March 2007: Incoming Microbial Load
- April 2007: There is a Difference
- May 2007: Melanin Pigmentation
- June 2007: New Tool to Help Defend Food Supply
- July 2007: Catching Damage
- August 2007: Bacterial Growth
- September 2007: Hazard Detection
- October 2007: Enough Water?
- November 2007: Energy Saving Tips
- December 2007: Holiday Message
- January 2006: How do you Sample?
- February 2006: Cyanosis
- March 2006: Post Harvest Salmonella reduction in Poultry
- April 2006: Will I get the Bird Flu?
- May 2006: Paw Burns
- June 2006: Basics of Scalding
- July 2006: Fighting the Biofilms
- August 2006: Handling Guidelines
- September 2006: Moldy Breast Filets?
- October 2006: The OC Curve
- November 2006: Drumstick Bruising
- December 2006: Remember Laws of the Natural Universe
- January 2005: Microbial Validation
- February 2005: Sanitary Facility Design
- March 2005: Conversion Factors Part II
- April 2005: Know Your Enemy
- May 2005: Quality Control Tools
- June 2005: To Clean or Not to Clean?
- July 2005: Sampling the Litter–doesn't have to be a drag!
- August 2005: Sanitary Equip Design
- September 2005: Craters on the Skin?
- October 2005: Avian Influenza (Asian Bird Flu)
- November 2005: Conversion Factors Part III
- December 2005: WOGS for Life
- January 2004: Tidbits from Steve Wright
- February 2004: Infectious Process (IP) or Cellulitis
- March 2004: Know Your Enemy: L. monocytogenes
- April 2004: Uniformity
- May 2004: Animal Welfare Programs
- June 2004: The Log Scale (pH example)
- July 2004: Condensation
- August 2004: How much confidence do you have in your Food Safety program?
- September 2004: Know Your Enemy: S. aureus
- October 2004: Minimizing Wing Damage
- November 2004: Conversion Factors Part I
- December 2004: The List
- January 2003: Monitoring the Electrical Stunning Process
- February 2003: A Tip for the Soul
- March 2003: Environmental Control During Plant Holding
- April 2003: How much is your Shrink?
- May 2003: Irradiation Pasteurization
- June 2003: DOA Rectal Thermometers to Assess Time of Death
- July 2003: Verification of Feed Withdrawal Program
- August 2003: What is your Listeria Control Program?
- September 2003: Plant Ventilation
- October 2003: Pale, Soft, and Exudative Meat
- November 2003: Do you know your bugs?
- December 2003: Chlorine Use Terminology
- January 2002: Controlling Chemical Hazards
- February 2002: Chlorine as a Sanitizer
- March 2002: What's Welding go to do with Food Safety?
- April 2002: A Different Approach to Waste Treatment
- May 2002: A Check List for a Likely HACCP Audit
- June 2002: Security in the Poultry Processing Plant
- July 2002: Economic Impact of Product Yield
- August 2002: What is BOD?
- September 2002: When was the last time you audited your HACCP System?
- October 2002: Green Tenders?
- November 2002: USDA's New Initiave to Reduce Listeria monocytogenes
- December 2002: Would you pass up a $500,000 opportunity?