The small contamination rate of broiler meat in Latvia could partly explain the lower number of Campylobacter infections in the country, according to a study.
Researchers analyzed data of Campylobacter microbiological monitoring and antimicrobial resistance
Continue Reading Broiler meat clue in Latvia’s low Campylobacter numbers
Editor’s note: This opinion column offers a differing view from that presented by guest columnist Brian Ronholm in “Eschewing obfuscation on poultry slaughter line speed.”
Poultry slaughter would flunk HACCP 101. The primary
Continue Reading Slaughter practices more significant than poultry line speeds
The key to understanding the complexities in the debate over the line speed issue for poultry production is to recognize that there is a distinct difference between the line speed for slaughter and the line
Continue Reading Eschewing obfuscation on poultry slaughter line speed
