International Egg and Poultry Review?

On February 26, 2007 the Food Safety and Inspection Service (FSIS) published in the Federal Register a proposal to add Chile to the list of countries eligible to export poultry and poultry products to the United States (U.S.). Under the proposal, poultry and poultry products processed in certified Chilean establishments may be exported to the U.S. All such products would be subject to re-inspection at U.S. ports of entry by FSIS inspectors. Although a foreign country may be listed as eligible to export poultry to the United States, the exporting country’s products must also comply with all applicable U.S. requirements. The requirements include any restrictions imposed under U.S. animal health laws. Comments were to be received on or before April 27, 2007

While the livestock sector is on the right track, there is potential to further reduce the use and dependency of antibiotics. Disinfection is one of the most effective and easy interventions to achieve this. The use of antibiotics has decreased and is now lower in food-producing animals than in humans, according to the 2021 report from the European Food Safety Authority (EFSA), the European Medicines Agency (EMA) and the European Centre for Disease Prevention and Control (ECDC). This is good news and shows that the measures taken by the European Union (EU) such as the 2001 ban on preventive use of antibiotics in farm animals, as well as the result of all efforts made in better animal nutrition, vaccination, and better farm management are proving to be effective. Since the EU ban in 2001, other regions in the world, including the United States and Asia, have been working on the curb of antibiotics in livestock production as well. The measures are focused on responsible use of antibiotics, meaning that antibiotics can still be used for treatment of diseases, as animals have the right for good treatment when they are ill, rather than using antibiotics to prevent diseases or cover up bad welfare or poor farm management practices.

The continuing threat of disease outbreaks and the priority of AMR urges the livestock sector to take action to mitigate, prevent and control antibiotics even more than we already do. And this is possible because there is room to further decrease antibiotic use. This is encouraged with the new EU Animal Health Law, that came into effect in April 2021, and states that only sick, individual animals (and not whole herds) may be administered antibiotics. The new EU legislation also strongly embraces the One Health approach as a way to rethink the livestock production system, as well as better early detection and control of animal diseases. In practice this means that we need to focus on a more sustainable and healthy way of producing animals.

Where's the meat?

“The question we are still trying to answer is, will the NOS enzyme generate sufficient amounts of nitric oxide to develop acceptable cured meat color and enough residual nitrite to ensure that the product is safe, regardless of whether it is summer sausage or pepperoni or some other product?” Osburn said. “Think about it, if we can make pepperoni through this process, there could be a huge economic impact since we consume a lot of pepperoni here in the US.” He said he is developing a prototype amino acid-cured ham product that will be taken through a manufacturing sensory analysis for cured color pigment, volatile compounds, sensory and textural analysis and shelf life. Osburn’s research team is manipulating several factors, such as the arginine concentration, meat pH, temperature and time to determine optimal conditions for nitric oxide generation by the eNOS enzyme.

“If, based on the results of our research, the data indicates that our new curing system is comparable to conventionally cured products with respect to safety, shelf life and sensory attributes, then there is a great chance for industry adoption of this process,” Osburn said. “This new curing system must compete favorably with the current curing system. If we can’t get close to it, it’ll always be a novel thing. Companies may or may not want to get on board.” Osburn said while he is getting a lot of interest from meat companies in the process, there is still a lot of research to be done, as well as some upcoming rulings by the U.S. Department of Agriculture that will determine future labeling of current alternative or “uncured” meat products.

With Freetilizer technology, you can separate poultry manure into a solid and liquid fraction, drawing value from both fractions and simultaneously representing an inexpensive treatment option. The liquid fraction becomes less concentrated in suspended particles, whereas the solid fraction, retains most of the organic nutrients. The procedure ends with an efficient drying step for the solid fraction, using a vacuum drying process at lower temperatures which guarantees nutrient quality preservation and results in the formation of a stable and nutrient-rich product. Therefore, the dried solid fraction can be more efficiently transported over longer distances for crop use in arable areas. The liquid fraction can be concentrated efficiently using the vacuum drying system until it reaches a desired nutrient composition that might be used directly at the farm or distributed for commercial purposes. The evaporated water is condensed, stored and can be reused.

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