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Category Archives: Poultry
CHANGSHA – A 59-year-old man having close contact with live poultry died on Monday morning of the H7N9 flu virus, the first of its kind in central China’s Hunan province, local authority said. A separate statement issued by the health department of Guangdong province on Monday said a patient surnamed Xie died of the virus on Sunday in Foshan after treatment failed. With the new cases, H7N9 has so far killed 25 people in China since January, and the number of human infections has been 113, with Zhejiang and Guangdong being mostly affected. Continue reading
The Poultry Site – Naturally occurring hormones, such as oestrogen, progesterone and testosterone, are essential for various physiological processes in humans and animals. Throughout history, these naturally occurring hormones have been making their way into the environment, posing the risk of contamination.
The World Health Organization (WHO) has identified certain environmental contaminants as a global concern. These contaminants are capable of harming reproduction and development by altering endocrine functions in humans and wildlife. As the human population grows and livestock production becomes more concentrated, the quantity and concentration of hormones within local areas increases.
As a result, many of us in the poultry field hear the same question with increasing frequency: “Why do you put hormones in the feed to make chickens grow so big and fast?” The fact that the question begins with “why” instead of “do” indicates the level of confusion and misunderstanding of the consuming public. The truth is no hormones have been allowed in poultry production for more than 50 years. Hormone use in poultry production was banned in the United States in the 1950s… >>Continue Reading<<
Science – As flu season bears down, the world is warily eyeing China. A novel H7N9 avian flu strain emerged here in March, infecting at least 135 people and killing 45 before petering out in the summer. Now it is back, with four human cases in southern China in the past month. More cases are a certainty, and researchers, public health experts, and vaccinemakers are preparing for the remote but real possibility that H7N9 will explode into a pandemic.
For now, the signs are reassuring. Sustained human-to-human transmission would be needed for H7N9 to cause widespread illness. But so far, there have been only a handful of possible instances of people infecting each other. In 70% of cases, victims are believed to have picked up the virus directly from live poultry, says Masato Tashiro, head of a World Health Organization (WHO) flu collaborating center in Tokyo. H7N9 is “still looking for ways to adapt well to humans,” says George Gao, deputy director-general of the Chinese Center for Disease Control and Prevention (China CDC).
The Poultry Site – This week’s news in the global poultry markets has included some significant developments in terms of the food safety risks from poultry meat. One key area was whether changes to poultry meat inspection will improve global standards in terms of meat quality and food safety. The question of the efficiency and efficacy of poultry meat inspection has been addressed on both sides of the Atlantic recently. In the EU last year, the European Food Safety Authority (EFSA) published an opinion on the existing inspection procedures in poultry slaughterhouses and came to the conclusion that the simple visual inspection is not sufficient at a time when concerns over pathogens such as Salmonella and Campylobacter are rising. Continue reading
The Poultry Site published the latest Avian/Bird Flu News in September. Click on the title to access the article.
- Bird Flu Outbreak Reduces Waste Production in Valley
- Two Cambodian Girls Contract H5N1; One Died
- LPAI Affects Ducks in Taiwanese County
- High-path Bird Flu Outbreaks in Nepal Affect Broilers and Layers
- Maryland Researchers Study Vaccine to Prevent Potential H7N9 Bird Flu Pandemic
- Poultry Slaughter Begins in Emiglia Romagna
- FAO Launches Emergency Projects to Fight H7N9 Avian Flu
- Two Mexican States Lift Bird Flu Quarantine
- Bird Flu Viruses Could Re-emerge in Upcoming Flu Season
- Third Person Reported with H7N7 Infection
- H7N9 Studies Flesh out Infectivity Patterns in Humans and Pigs
- Some Relief Ahead for Nepal’s Poultry Farmers
- Hot Chinese Poultry Seized by Customs
- Novel Avian Influenza A Virus Has Potential for Both Virulence and Transmissibility in Humans
- Canada’s Wild Bird Survey for Avian Influenza Underway
- Bird Flu Hit 140,000 Nepali Poultry in July
- China’s H7N9 Infections Reached 134 by August
- Supply Chain Must Not Be Hit by Avian Influenza
- Mexico Reports Two More H7N3 Bird Flu Outbreaks
- Trade, Wild Birds Causes Bird Flu Infections in Domestic Ducks
The Poultry Site – Sales of free-range and organic eggs are growing at more than twice the rate of conventional egg sales, at Grupo Pão de Açúcar, Brazil’s largest supermarket chain, and the multinational company Unilever has announced that all eggs used in its Hellmann’s brand of mayonnaise, the most popular brand in country, will be 100 per cent cage-free by 2020.
Such trends favouring alternative egg production were the focus of the workshop ‘Market Opportunities for Free Range and Organic Eggs’, which took place in Bastos on 6 September, reports Humane Society International (HSI). Continue reading
The Poultry Site – A total of 316 persons infected with the outbreak strain of Salmonella Typhimurium have been reported from 37 states, according to the latest report from the Centers for Disease Control (CDC). The source of infection has been traced to sales of young poultry from agricultural stores, which are mainly frequented by small-scale and hobby farmers.
According to the latest CDC report – dated 19 August – among 199 ill persons with available information, 51 (26 per cent) have been admitted to hospital; 59 per cent of ill persons are children 10 years of age or younger.
The Poultry Site – The poultry industry is a vibrant industry, mature, yet ever changing, according to Mike Donohue of Agri-Stats at the American Veterinary Medical Association (AVMA) / American Association of Avian Pathologists (AAAP) annual meeting in Chicago in July 2013. Industry returns have been very volatile in recent years as producers have dealt with rapid and continuous increases in feed cost which currently represents 70 per cent of total live production cost.
Producers have been able over time to increase their prices to the consumers but this has also been under pressure given recent economic conditions in the US and around the world. Per-capita consumption of animal protein has decreased over the last five years after over 40 years of continuous increases in demand, both domestic and export.
What should be undisputed is the evidence of continuous improvement in production efficiencies in chickens, turkeys and commercial layers, improvements that have allowed the industry to reduce production costs through greater efficiencies in all areas of production. … >>Continue Reading<<Source: The Poultry Site, 6th August, 2013 Labex Korea on Twitter
The Poultry Site – Salmonella species are bacteria that can cause foodborne illness in humans when they eat contaminated eggs or other poultry products that are inappropriately cooked. By targeting Salmonella through flock vaccination, contamination of eggs and meat can be reduced without the use of broad scope antibiotics. The poultry industry has been looking for ways to reduce its use of antibiotics due to concerns around the emergence of antibiotic resistant pathogens. Since only a very small portion of Salmonella species can cause foodborne illnesses in humans, a vaccine would need to target only these pathogenic species. Continue reading
The Poultry Site – New research reveals that although there is wide variation in the Clostridium perfringens isolates found in commercial turkeys, it is only those with a particular gene coding for a beta-toxin that are associated with the gut disease, necrotic enteritis. Clostridium perfringens is an important bacterial pathogen, especially in poultry, where it can lead to both subclinical and clinical disease, according to Ulrike Lyhs of the University of Helsinki and co-authors there and at the Finnish Food Safety Authority (Evira), Seinäjoki University of Applied Sciences and Denmark’s DTU National Food Institute. Continue reading