Saturday, July 13, 2024

Reducing campylobacter; A look at turkey industry management practices

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By Hannah Bolinger, Dr. Sophia Kathariou

& Dr. Donna Carver

Special to Poultry Times

RALEIGH, N.C. — The average American eats 15.8 pounds of turkey every year, and production has increased nearly 104 percent since 1970. Turkey meat exported from the U.S. reached nearly 800 million pounds in 2012.

With the increasing popularity of turkey worldwide comes the increasing responsibility to produce healthy birds, as well as a safe product. Due to the difficulty in eliminating pathogens in the processing environment, it is imperative that growers do their best to keep their flocks free of undesirable microorganisms.

Management. . .

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