Egg farming and hen housing were topics that bloggers were able to explore with farmers, animal veterinarians and retail purchasing directors during the Best Food Facts 2020 TASTE Tour. The tour was part of Optimizing Sustainability, an initiative of The Center for Food Integrity. As farmers make decisions about how they raise animals and produce food, they need to consider the variety of inter-related impacts – benefits and tradeoffs – that result from various production practices.

Best Food Facts hosted nine digital influencers for a virtual tour. The tour, originally planned to be in-person in central Iowa, was reformatted into three virtual discussions focused on these topics:

• Sustainable Egg Farming, providing dialogue on hen housing and impacts on animal well-being, food affordability and natural resources
• Sustainable Crop Farming with a focus on crop practices and environmental stewardship
• Sustainable Food with conversations about food waste, processed foods, biotechnology and food affordability

Learn more about Optimizing Sustainability.

Erin Sellin, who blogs at Dinner, Dishes and Desserts, asked Bruce Dooyema of Center Fresh Egg Farm what was a common misunderstanding people have about the ways eggs are produced.

“Being a farmer all my life – I don’t care what kind of weather situation –  if there’s something wrong in a chicken house the farmer is going to be there to take care of it so that he takes care of his hens. His livelihood depends on it,” Dooyema said. Center Fresh Egg has farms in Iowa and one in Mozambique.

Sellin said before the tour, her perception of how eggs were produced is that the hens were all in one small place and that the care of the animals was not a top priority, but her perspective changed  through the tour.

“They are doing everything they can to make sure that the hens are taken care of in the most sustainable way possible for both the farm and the hens themselves,” she said.

Cameron Hall, farm manager of Iowa State University Robert T. Hamilton Poultry Research and Teaching Facility, also answered influencer questions about caring for hens and producing eggs sustainably.

“One of the acronyms that we really try to focus on to think about our job here on this farm is FLAW – feed, light, air, water. Anything in our toolbox that helps us to focus on providing quality feed, providing the light to those birds, quality air and quality water, that’s all going to go into the sustainability for me,” he said.

Janet Helms, DVM, is the global sustainability developer with IKEA Group. “A consumer wants to know that the animal is cared for. Coming from a suburban background, would say that all the farmers that I’ve ever worked with care about the animals under their wings, the animals that they’re providing care for,” Dr. Helms said.

The influencers learned about different types of hen housing systems and the benefits and drawbacks of each.  Learn more about the different types of hen housing.

“The thing I want my audience to know about hen care is that there are a lot of pros and cons to all different types of ways to raise hens,” said Lisa Lin who writes the blog Healthy Nibbles and Bits.

“In terms of enriched colony egg farming, although hens are raised in a more confined space, it does allow the farmer a greater ability to monitor and manage the health of chickens because they’re not running around, said Lin. “There’s also pros and cons to cage-free and pasture-raised farming. The cage-free and pasture-raised egg farming, although they allow chickens the ability to roam about freely, we also need to be concerned about how chickens under those egg farming systems might also be exposing themselves to dangers,” such as predators and disease.

“There’s a lot of pros and cons. Not any particular system is the perfect system. So we just need to think about, think through the pros and cons of each,” Lin said.

Other experts who also participated in the tour were Colby Newbold, director of dairy and frozen purchasing for Fareway Stores, Inc., and Dr. Dan Thomson, professor of animal science, Iowa State University.

Cathy Trochelman blogs at Lemon Tree Dwelling and said she was glad for the opportunity to take part in the virtual tour.

“It’s so hard to know where to get your information from and it’s really nice to hear from people who are directly in the business because that’s really the perspective that I believe I can trust,” she said.

The tour was part of Optimizing Sustainability, an initiative of The Center for Food Integrity that supports understand and prioritize factors to decisions that are most sustainable. In addition to the tour, Best Food Facts examined sustainability impacts and the topics of grass-fed and grain-fed beef, pesticides and GMOs. Learn more about the project and read all of the influencers articles.

The post A Conversation on Sustainable Egg Farming appeared first on Best Food Facts.

Americans enjoy chicken and may be curious to learn more about them, so we put together a fun quiz to test your knowledge. Thank you to poultry experts Dr. Sara Orlowski , at the University of Arkansas for lending her expertise.

True or false: Broilers are raised in cages.

Answer: False.

“Broilers are raised in open floor, environmentally controlled houses,” Dr. Orlowski said.

Broiler is the name for chickens raised for meat. Egg-laying hens – called layers – are often kept in cages, while some are raised “cage free.” Farmers care for the birds and adjust the barns as needed.

“The environmental conditions, such as temperature, humidity and lighting are maintained and regulated throughout the birds’ life to allow for optimal comfort of the bird and efficient growth.”

Some chickens are raised “free-range,” which means that the birds must have access to the outdoors.

“That does not mean however, that the chicken is raised completely outside. It still has a barn it can stay in with access to feed and water,” she said. Being outside, however, has some risks for the birds. “Free range production can lead to an increased risk for disease in chickens and allows for the possibility of predators such as hawks or foxes to gain access to the birds.”

True or False: Chickens are amazing.

Answer: True.

Chickens have an incredible ability to grow quickly using little feed.

That is why chicken is often an affordable option in the meat case.

“Chickens are very efficient in converting feed to muscle relative to beef or pork, and feed costs account for the majority of the costs associated with meat production,” Dr. Orlowski said. “Processing of chickens is also highly automated and therefore, highly efficient.”

The food the birds eat is formulated to provide a balanced diet.

“The diet consists of corn (a source of carbohydrates or energy), soybean meal (a source of protein), a fat as well as the proper amount of vitamins and minerals necessary for growth. A chick’s diet is different from the diet of a chicken ready to process so throughout the life cycle of the bird, they can be fed three to five diets formulated to meet the need of the chicken as it grows,” Dr. Orlowski said.

True or false: Chickens are given hormones.

Answer: False.

“The only hormones that will be present in the chicken or eggs that you buy at the store will be the ones naturally produced by the bird making all poultry products, whether labeled or not, ‘hormone-free,’” Dr. Orlowski said.

Chickens are not given steroids, either. The Food and Drug Administration prohibits the use of both hormones and steroids in poultry.

True or False: Chickens are genetically modified.

Answer: False

Today’s chickens reach market weight more quickly than chickens raised years ago. Is it because they are GMOs? The experts say no.

“No recombinant gene technologies such as introduction of genetic material from another species or rearranging of specific genes are used in chicken production,” Dr. Orlowski.

Then how do they grow to a larger size in less time?

“Chickens are specifically bred or genetically selected for traits such as growth rate, meat yield and welfare traits. Selection of chickens is based off of individual breeding values from various traits and their ability to pass those traits on to their offspring,” she said.

Chickens are being treated in new ways to prevent disease.

Answer: True.

Just like humans, chickens sometimes get sick and may be given antibiotics to treat or prevent disease. The most common disease they are treated for is called coccidiosis.

“This disease affects the gut environment of the chicken resulting in poor growth and even death,” Dr. Orlowski said.

However, some producers have decided not to use antibiotics.

“In recent years, based on demand from consumers, most chicken companies are choosing to produce their chickens ‘antibiotic free-ABF’ or ‘no-antibiotics ever-NAE’ resulting in a slight rise in mortality. Novel methods for controlling diseases such as coccidiosis are being evaluated by companies and universities worldwide.”

Is it safe to eat meat from chickens that have been given antibiotics?

“Yes! Every antibiotic that is approved for use in chickens also has a withdrawal time. A withdrawal time is the amount of time the chicken needs to break down the antibiotic so that is no longer in its system. If a chicken is given antibiotics for any reason, it will not be processed for human consumption until the withdrawal period for that specific antibiotic is complete,” Dr. Orlowski said.

While we may not be able to answer why the chicken crossed the road, these facts help us to know more about how chickens are raised.

The post Test Your Chicken Knowledge appeared first on Best Food Facts.

A typical broiler – the name for a chicken grown for meat – takes an average of 47 days to reach its full size of six pounds. A new type of chicken now available takes a little more time to reach market.

To find out more about these slower growing chickens, we reached out to Dr. Sara Orlowski, Extension Poultry Specialist, and Casey Owens-Hanning, Professor of Poultry Science, with the University of Arkansas.

What is meant by “slow growth” chickens?

Dr. Orlowski: “The name says it all. Slow growth chickens grow slower than a normal, conventionally raised chicken. They gain less weight per day and take about 2 to 3 weeks longer to reach market weight. Certain breeds are selected for a slower growth rate or normal conventional birds are raised on a diet that isn’t as energy rich as a normal chicken diet, slowing the growth.”

Chickens today grow to a larger size in a shorter time than in years past. Why is that?

Dr. Orlowski: “A combination of genetic selection and breeding for growth and welfare traits and improvements made in housing conditions and feed have allowed for chickens to grow to a larger size in less time. It is not because of steroid usage (a common myth) as steroids have been illegal for use in poultry since the 1950s. Chickens are also bigger in recent years because of longer growout periods for some market segments.”

There have been concerns raised that modern chickens grow too quickly. Are they able to walk?

Dr. Orlowski: “Yes, conventional chickens are able to walk. While genetic selection has focused on growth rate and meat yield, they have also been selected for welfare traits such as leg health, skeletal structure and heart health. Mortality in the chicken houses has significantly decreased over the past 30 years as a result of the genetic selection programs used.”

“However, with any livestock species, health problems do exist but are much less frequent than they were in previous years. If a bird is unable to walk, they will be humanely euthanized to prevent further pain and suffering.”

Is there a difference in flavor or texture between slow growth chickens and conventional ones?

Dr. Owens- Hanning: “There are many factors that can go into development of flavor and texture in chicken meat. Tenderness can decrease as birds get older, so it is possible that slower growing birds can be tougher if grown longer to obtain adequate meat yield. Processing factors such as the time at which breast meat is taken off the frame of the carcass can impact tenderness.  Whole birds will typically be more tender than breast meat that is taken off the bird after chilling of the carcass, which is known as early deboning.”

Is there a nutritional difference between slow growth and conventional chicken?

Dr. Orlowski: “Differences in genetic selection between slow growth and conventional birds will cause slight changes in the nutritional profile of the meat produced, but not much. A majority of the nutritional differences that will occur between conventional and slow growth birds is a result of what those birds have been fed as a diet. If both conventional birds and slow growth birds are fed the same diet, there should be very little nutritional differences in the meat.”

Why is meat from slow growing chicken typically more expensive?

Dr. Orlowski: “It’s simple. Slow growth chicken takes more money to produce through feed and housing costs than conventionally raised chickens. The cost of production alone makes that slow growth chicken pricier at the grocery store.”

Chickens grow more quickly today than in years past because of selective breeding. Neither steroids or hormones are used in chickens. Slow growing chickens are from breeds that grow at a slower rate than most other birds and are an option available for shoppers.

The post What Are Slow Growing Chickens? appeared first on Best Food Facts.

1. Is there a nutritional difference between white and brown eggs?

Actually, no. The difference is all about the chicken. White and brown eggs have no nutritional difference; however, they do have a noticeable price variance on store shelves. Brown eggs are more expensive than white eggs because of the difference in the hens that lay them. White eggs are laid by chickens with white feathers and white ear lobes, while brown eggs are laid by red-feathered chickens with red ear lobes. Chickens with red feathers are larger in body size and require more feed which is why brown eggs are more expensive on store shelves.

2. How do eggs affect my risk of heart disease?

The results of two recent studies indicate that eating eggs daily can actually lower your risk of heart disease. Even though studies in the past indicate that eating eggs can result in cholesterol issues, the study published by the American Journal of Clinical Nutrition indicates that research participants failed to develop any increased risk of heart-clogging diseases.

3. How can you find the exact date a carton of eggs was packed?

It’s called a Julian date and you can find it on the outside of any egg carton purchased in a store. The three-digit number represents the day of the year the eggs were washed, graded and packed in the carton. For instance, January 1 is written as 001 and December 31 is written as 365.

4. Why are free-range eggs more expensive?

The cost of producing free-range eggs is higher, so the price you see in the store will be more expensive as well. Dr. Kenneth Anderson, Poultry Scientist with North Carolina State University Extension, says that labor costs are 10 to 20 times higher for free-range hens. The hens are typically larger in size and require more feed to develop and lay their eggs. Free-range hen production sees a higher mortality rate due to predators which is a financial loss for the producer.

5. How long does it take a chicken to lay an egg?

The entire formation of an egg takes between 24 and 26 hours. Of the day-long process, forming the eggshell takes 20 hours alone. Lisa Steele, writer of Fresh Eggs Daily, explains that a chicken’s diet contains a high percentage of calcium, which is used to help form the eggshell. Soon after the chicken is done laying an egg, its body will release a new yolk for the egg formation process to begin again. A good hen will lay between five and seven eggs each week during prime production in the spring and summer months.

There is not a nutritional difference between white and brown eggs.
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Now we know chickens are busy little animals who lay 250-300 eggs per year. Altogether, there are around 280 million laying hens in the United States. The next time you crack open eggs to make your favorite breakfast dish or baked good, you’ll have a greater knowledge base about a staple in the kitchens of many homes around the world.

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My eggs don’t just have a blood spot but are all bloody inside, why? Do processors not use electronic candlers?

Dr. Bédécarrats: “Blood spots are the result of small blood vessels rupturing during the formation of the yolk and or blood leakage during ovulation that becomes part of the egg. The eggs on your table are normally not fertile, so blood spots do not correspond to early embryo development. Yes, eggs are checked with a variety of new equipment at the grading station, but this is mostly to check for cracks and defects. Note that the procedure of “candling” is when eggs are held above a light in a dark room. The light penetrates the egg and makes it possible to observe the inside of the egg. Candling is actually used to check embryo development in fertilized eggs, which is not necessary for eggs designed for consumption.”

Why do I crack open my eggs and find so many double yolks? Are farmers feeding their hens hormones?

Dr. Bédécarrats: “It is important to understand that no hormones are used in poultry production as genetic selection and improved nutrition are sufficient to increase production to meet consumer demand.

“Chickens, like most birds, have only one functional ovary and the growing yolks are organized in a hierarchal manner in the chicken, with the biggest one first. High producing birds lay an egg every day in a timely manner, and sometimes instead of having one single growing yolk, there may be two in the ovulation process. When this double ovulation occurs, both yolks end up in the egg. All the eggs on your table go through a grading station that checks for integrity, weight, size and shape. They are then organized in small, large and extra-large categories (double yolks will likely be in the extra-large group). Often the double yolks are sent to the “breakers market” for commercial use in bakeries or producing products such as mayonnaise.”

How is yolk colour determined? Are organic eggs darker or lighter in colour? Are free-range eggs darker or lighter?

Dr. Bédécarrats: “The colour of the yolk has nothing to do with them being produced organically, conventionally, or the chickens’ genetics – it is only dependant on the nutrition of the laying hen. The colouration is the result of pigments naturally found in feed that are accumulated in yolks and can be adjusted to accommodate for the consumer preferences of a specific market. For example, in North America a paler yolk is preferred compared to some Asian countries who prefer an orange coloured yolk. A diet based on wheat will give a lighter coloration while corn-based diets gives a slightly darker colour. If plant pigments such as carotenoids (which give carrots their orange colour) are part of the diet the egg yolk will become darker. When outdoor free-range chickens supplement their diets with foraged plants and insects, it could change the amount and type of pigment ingested.”

Here is a guide to differences between conventional, organic, free-range and cage-free eggs.

Why are my eggs runny when I crack them?

Dr. Bédécarrats:  “Although most laying hens have an unchanging egg white consistency, sickness and the age of the bird can impact the integrity of the egg. Commonly, the main factors of a watery egg white are the age and storage of the egg itself. An older egg, insufficient humidity or a high storage temperature can result in more watery eggs.”

Eggs are a natural food and variations occur because of differences in hens, their age or diet.  May is National Egg Month, so it’s a good time to crack one open. Vote in the poll for your favourite way to enjoy eggs!

The post Why Do Eggs Have Double Yolks or Other Variations? appeared first on Best Food Facts.

Click on the infographic below to open a PDF.

chicken_housing_infographic_v2_cs5

CONVENTIONAL CAGE

CAGE-FREE AVIARY

ENRICHED COLONY

_{“Chicken Butts” by Cody and Maureen is licensed under CC BY.}

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In light of a recent undercover video investigation involving treatment of chickens both on the farm and in a processing plant, we went to three poultry industry experts for insight – Dr. Patricia Hester of Purdue University, Dr. Charles Hofacre of the University of Georgia and Dr. S.F. Bilgili of Auburn University.

In a recent undercover video, farm employees are seen, among other things, grabbing birds by their wings and tossing them roughly into cages. Is this common treatment in poultry production?

Dr. Hofacre:

I visit a lot of farms and have been working with poultry producers for 30 years and I’ve never seen that kind of thing. It’s reprehensible. There’s no excuse. There’s no way any poultry company I’m familiar with would tolerate that type of behavior. It’s not appropriate treatment of animals, plus it would result in bruises and injuries that would result in a loss of money for the producer.

It’s been reported today’s chickens are bred to produce breasts so large it’s difficult for them to support themselves and that they wind up laying in their own waste. What’s your view of this?

Dr. Hester:

It’s true that chickens (or broilers as they’re called in the poultry industry) are being bred to produce more white meat because that’s what consumers want. Geneticists have also increased the rate of gain for broilers in order to improve production efficiency.

Heavier broilers generally have poorer walking ability, which can be measured using a scoring system. Studies have developed a “gait score” of 0 to 5 with 0 representing no impairment in walking and 5 representing severe lameness. Research shows four commercial cross breeds of male broilers had gait scores averaging from 1.5 to 2.0. This means that a broiler has an “identifiable abnormality that has little impact on overall function.” Gait scores for female broilers are generally better than males. So, contrary to allegations that these birds have difficulty supporting themselves, scientific study shows the majority of today’s broilers do not have major mobility problems.

Those broilers that do have severe lameness should be culled as soon as it’s noticed by the animal caretaker. National Chicken Council (NCC) welfare guidelines explicitly state that broilers that cannot access feed and water for normal growth and development must be humanely euthanized. Commercial flocks are monitored twice daily and with active culling as described in the NCC welfare guidelines, broilers should not be laying on the floor.

Are older breeds of chickens (slower-growing) healthier? What are the pros and cons of raising older breeds of chicken compared to today’s breeds?

Dr. Hester:

The pros of slow-growing genetic lines of broilers is that they have lower mortality, are more active, and have fewer leg problems than fast-growing genotypes. The cons of slow-growing chickens are that they require more feed to gain weight, produce a smaller amount of breast meat, and can take twice as long to reach market weight. It costs the farmer more to raise these types of broilers; therefore, the meat is more expensive at the grocery store. Although more science is needed, it is also suspected that the carbon footprint or impact on the environment would be less favorable for the slower-growing chickens.

What are the conditions like for the chickens on modern indoor farms? Do they need access to natural light and environmental enrichment?

Dr. Hester:

Broilers are raised on floors covered with a plant-based bedding material called “litter” and have access to clean water and fresh feed that is precisely formulated to meet their energy, protein, vitamin, and mineral requirements. The litter protects the chicken’s feet and provides a cushion when they rest. The litter can also be used as an enrichment (i.e., scratching, dust bathing, pecking, etc.). Wood shavings or rice hulls are common sources of bedding materials that provide opportunities for chickens to dust bathe (a process during which they cower close to the ground and flap their wings). Sprinkling corn into the litter encourages foraging activity.

Broiler houses are ventilated to provide fresh air and keep ammonia levels low. Many have curtained sides. When the curtains are open, the broilers have access to natural light. For broilers grown in totally enclosed houses with solid walls and no curtains, which is more typical of colder climates, artificial light provides the light spectrum that natural light normally provides to allow for appropriate broiler welfare.

Dr. Hofacre:

The birds don’t necessarily need access to natural light. On most poultry farms, they have artificial light. It wouldn’t be any different than somebody who works in an office with overhead lighting. The birds are given night time rest and day time light. When you see photos or video of a lot of broilers inside one of these barns, it may look like there’s not much space. But the birds are given sufficient space to move around and have unlimited access to food and water.

When I began my career as a poultry veterinarian 30 years ago, a lot of turkeys were still raised outdoors. Every fall in Minnesota, which was the largest turkey-producing state back then, we would have an outbreak of avian influenza. It was always linked to migratory water fowl that stopped to eat with the turkeys and infected the flock with flu. Turkeys today are healthier, have fewer diseases and are not left outdoors to be killed by foxes or other predators.

What’s your view of transporting chickens in open-air cages? Some say chickens suffer because of heat in the summer and cold in the winter.

Dr. Hofacre:

A significant percentage of poultry production is in the southeast, so the biggest issue is dealing with heat. If the cages were enclosed it would be difficult to keep the birds cool. Open-air cages allow for plenty of ventilation. When it’s colder, Plexiglas or wooden sides are placed on the front and sides of the trailer to provide protection.

Transport is usually brief – an hour more or less to get from the farm to the processing plant. If birds were allowed to get too cold or hot, you’d have excessive bird death or loss of body weight that would cost the producer money. So, not only is treating these animals humanely the right thing to do, it’s an economic incentive for farmers to make sure healthy birds make it to market.

It’s been reported that a million birds a year are scalded alive because of methods used at processing plants. Can you shed some light on this, please?

Dr. Bilgili:

First of all, it’s unacceptable from an animal well-being standpoint to have broilers scalded alive. We process about nine billion broilers annually in the U.S. The most recent data I’ve seen indicates that about 0.008%, or around 720,000 carcasses, are condemned by USDA inspectors as cadavers or birds that die from causes other than slaughter.

Unfortunately, the cadaver statistics are erroneously interpreted as the total number of birds being scalded alive. This is NOT the case. The number of live birds entering the scalding tank alive should be nil if the National Chicken Council’s welfare guidelines are adhered to. NCC guidelines state that allowing this to happen is a “major animal welfare non-conformance.” Backup personnel are used in all plants to catch any birds not properly killed by the automated equipment before they reach the scalding tank.

Some animal welfare groups are calling for plants to use Controlled Atmosphere Killing (CAK). What is this and what are the benefits or drawbacks?

Dr. Bilgili:

CAK basically involves using a combination of two or three gases (carbon dioxide, argon, nitrogen) to actually kill the birds before slaughter. The reason there’s growing interest in this system is that the birds would be dead before being shackled, which would eliminate some of the welfare issues associated with handling and electrical stunning systems. CAK has become somewhat popular in Europe, although only about 30 percent of the plants there are using it.

We’re seeing some interest in it here in the U.S., especially with turkeys because they’re so much larger than chickens and therefore more difficult for a person to handle. CAK is a more expensive system to install and operate than the electrical stunners. It would require a major investment by a plant to adopt a CAK system and increase the final product cost without much benefit to the processor or the consumer.

Are processing plant line speeds too fast?

Dr. Bilgili:

At plants in Europe and South America they’re processing over 200 birds per minute. Here in the U.S. it’s kept at 140 per minute. We’re all processing the same birds and using the same technology and equipment. Under the new poultry inspection system we were going to increase it to 175 per minute but in the end it was decided to keep it where it is currently. This puts us at a bit of an economic disadvantage with some of our global competitors.

How are chicken processing plants regulated by the federal government?

Dr. Bilgili:

A poultry processing plant in the United States cannot operate without federal government oversight. They must be federally inspected and in compliance with all meat and poultry inspection laws. Each plant has a veterinary medical officer who is in charge of a team of trained inspectors who perform a number of important tasks, including pre- and post-mortem inspection, monitoring the implementation of Good Manufacturing Practices, verifying proper implementation of food safety programs including facility and personnel hygiene and sanitation protocols, and confirming compliance with USDA Performance Standards. It’s a highly regulated business. You don’t see this type of oversight in many other industries.

Why are chickens not included under the federal Humane Slaughter Act?

Dr. Bilgili:

The Humane Slaughter Act was enacted in 1958 and amended in the 1970s. Back then, the poultry industry in the U.S. was rudimentary and basically consisted of small backyard flocks. But, even though poultry is not specifically named in the Act, it does not mean they are ignored from a humane slaughter standpoint. There are many directives and regulations issued by the USDA on humane slaughter that involves poultry and then monitored and enforced by the USDA’s Food Safety Inspection Service on-site inspectors. These inspectors can issue citations or even shut down a plant if they see animal welfare issues.

Should American consumers be concerned that the chicken they’re eating is being raised and processed safely and humanely?

Dr. Bilgili:

Absolutely not. We have good food safety and animal welfare systems in place. When new science and/or technologies become available to improve product quality and safety, the poultry industry is very good about readily incorporating them. We’ve been working hard over the last 10 years in the U.S. to implement a science-based and objective animal welfare program that can be independently verified on a regular basis. Such programs are not common around the world, including Europe.

The poultry industry has come a long way during the last six decades. Can it be better? Of course! That’s our job as poultry scientists to research, assess and apply science-based technology to make things better. I have every confidence that poultry produced in the U.S. is on solid ground from both animal welfare and food safety perspectives.

The post Are Chickens Processed Humanely? appeared first on Best Food Facts.

The 2010 Salmonella outbreak in eggs is a distant memory for many, but food safety is always top of mind for us. To follow up on our earlier posts about housing systems, we wanted to know if the type of housing (cage-free, enriched or caged) played a part in food safety.

We interviewed Dr. Deana Jones, USDA Agricultural Research Service, and Dr. Jeroen Dewulf, Belgium, about the safety of eggs from different housing systems.

Are eggs from free-range and cage-free hens safer than from caged hens?

 Dr. Jones:

At this time, there is no clear-cut scientific evidence to support either side. That is an area of research that we are working on now. We are doing research on the microbiology of eggs from conventional and alternative production methods in order to glean how we can ensure the safety of all the eggs reaching the consumer. We want to have a safe egg supply in the United States, and that is our research goal.

Dr. Dewulf:

I want to emphasize that our results are valid for Europe. We have learned that production systems in the U.S. are different than they are in Europe. I think that is an important fact. In Europe, we’ve looked at the effects of alternative housing systems on layers in regards to the prevalence of zoonotic pathogens, especially Salmonella. We found less Salmonella in free-range production systems and floor-raised production systems. We define floor-raised housing systems as chickens that are inside, in buildings, but all on the floor, not in cages. Free-range systems are defined as floor-raised, but the chickens also have the opportunity to go outside.

If you took a hen out of the cage, would her eggs have less chance of Salmonella?

Dr. Jones:

We are working on an answer, and it is part of our five-year-project plan. I’m working with three scientists whose primary function is to look at the effects of housing conditions, immunology of the hens, microbiology of the eggs and the resulting quality of the eggs.

There is historic research that has been published throughout the years, dealing with factors that contribute to Salmonella in table egg production. Almost all of that work has focused on conventional cage production. So you can’t draw an inference to what’s going to happen in an alternative method. But you can see factors that have contributed to Salmonella instances in cage production.

Dr. Jones referenced 2011 Poultry Science 90:251-262, which states, “The current white paper attempted to provide insight into how changing the U.S. egg industry from one that houses its hens in conventional laying cages to furnished cages, aviaries, or a cage-free system affects the safety and quality of eggs produced in these different environments. There is no general consensus demonstrating the superiority of one housing situation over another regarding food safety and egg quality.”

Dr. Dewulf:

From a European perspective, that is what we’ve seen. We thought about the reasons and were able to identify a number of risk factors. Older caged housing systems are at a higher risk, as are larger flocks.

What is the industry doing to help prevent outbreaks of Salmonella in layers?

Dr. Jones:

By July 9, 2012, every producer in the U.S. that has more than 3,000 hens on site will be required to follow the federal law aiming at reducing Salmonellaincidence on the farm and during transportation of eggs. Additionally, it’s important to note that egg farmers are very concerned about wanting to have safe eggs. Farmers don’t want people to get sick, and they want to stay in business. Egg farmers are looking to do the best they can.

If I’m really concerned about Salmonella in my eggs, what should I do to minimize the risk?

Dr. Jones:

Always use safe handling practices, refrigerate your eggs, wash your hands, and prevent cross-contamination. Salmonella does not handle heat very well; therefore, if you cook it thoroughly, you’re going to kill it. Safe handing techniques will help to minimize the consumer’s risk.

Always use safe handling practices, refrigerate your eggs, wash your hands, and prevent cross-contamination.
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For more about safe handling practices, please visit the Food Safety and Inspection Service.

The Coalition for Sustainable Egg Supply is currently conducting a commercial-scale study of housing alternatives for egg-laying hens in the U.S. The first research flock was placed in April 2011. The study will be replicated over two flocks with conclusion in 2014 and results reporting to follow.

_{“Annapolis Valley Exhibition – 2013” by Korona Lacasse is licensed under CC BY.}

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