BioSafe Systems named one of the top family owned companies in Connecticut

Here at BioSafe, we are very proud of our family-centric heritage and atmosphere. We are a family-run business that creates products for family-run businesses so they can, in turn, create products for families and we were honored to be named one of the top companies in our home state for doing just that.

The Hartford Business Journal awarded a select few that embody the family spirit and how it drives the culture of its employees, its customers and future generations of management in a ceremony on October 14th.

According to the company president Rob Larose,  “From why and how we choose our products based on sustainability to the family atmosphere and culture of our entire company from coast to coast, we focus on what is right and we hope that shows through our employees, our products and our customer service.

To read the entire article and learn about the other Connecticut companies that were honored please visit the digital edition of the Hartford Business Journal here: https://nebusinessmedia.uberflip.com/i/740943-family-business-awards-october-24-2016

 

 

Fighting Salmonella to Assure Safe Poultry

Published with permission by Poultry Times.  Originally posted October 6, 2016.

By Katie Keiger

It is difficult to remember that salmonella is alive and not just a cause of human sickness. However, this realization has been around for many years and through studying the harmful bacteria, scientists have found that all bacteria have natural predators called bacteriophages, most of which have no effects on humans.

Nevada Today has reported that the University of Nevada has begun focusing on this trait of salmonella and the results have been promising.

Assistant Professor Amilton de Mello of the university’s College of Agriculture, Biotechnology and Natural Resources, said that his research was able to reduce salmonella by as much as 90 percent in ground poultry.

De Mello experimented by added inMyoviridae bacteriophages to different meat infected with four types of salmonella after being refrigerated.

“The results are very encouraging and we’re hoping this can be adopted by the meat industry to increase food safety.” De Mello said.

The research de Mello is leading is not limited to post-harvest interventions, but also pre-slaughtered physical conditions of the birds.

Aerin Einstein-Curtis of Feed Navigatorreports that there has been research involving bacteriophages in living animals, young pigs and Escherichia coli (E. coli) and other bacterial infections.

According to results in the published journal, Livestock Science, the piglets that had bacteriophages mixed into their feed experienced reduced levels of bacteria as well as a protective effect.

With the recent push towards no antibiotics in animals due to the potential superbugs, bacteriophages may be the best alternative to keeping birds healthy.

Salmonella does not only hurt humans but causes illness in chickens and can be transferred from live birds to humans. The Centers for Disease Control and Prevention warns that symptoms of chickens are similar to the symptoms in humans, diarrhea, vomiting, fever and cramps. Therefore, treating salmonella prior to slaughter is crucial for the safety of the workers in broiler houses.

Bacteriophages and their potential uses require further research before they are released onto the battlefield fighting salmonella. However, the assault against the deadly bacteria continues in other ways.

The USDA announced in February new federal standards to reduce salmonella and campylobacter in raw poultry products. The USDA’s Food and Safety Inspection Service (FSIS) are using stricter “pathogen reduction performance standards to assess the food safety performance of establishments.” The new standards are expected to reduce salmonella by at least 30 percent.

Composting is Solution to Poultry Mortality Disposal

Published with permission by Poultry Times.  Originally posted September 27, 2016.

By Barbara Olejnik

Composting of dead birds on a poultry farm is a practical way to dispose of the animals as well as a biosecurity solution. Poultry producers need to be aware of composting procedures and have plans in place for composting prior to there being an actual need for the action.

The Cornell Waste Management Institute in Ithaca, N.Y., points out that poultry carcasses left to decay naturally above ground or buried in shallow pits pose risks to surface and groundwater and endanger the health of domestic livestock, wildlife and pets. Improper disposal may also have implications for biosecurity of the flock.

Composting of dead birds, whether in-house or outside, becomes especially important in the event of an outbreak of avian influenza among the flock.

When there is an outbreak of avian influenza — or even other diseases — that can be easily spread, the dead birds should be moved as little as possible to prevent spread of the disease and to also ensure biosecurity of other poultry houses and neighboring farms.

Composting is an inexpensive means of disposal of dead animals and the temperatures reached during properly managed composting will kill or greatly reduce most pathogens.

The Cornell Institute lists the benefits of composting as:

  • Can kill pathogens and help control disease outbreaks.
  • Can be done any time of the year, even when the ground is frozen.
  • Can be done with equipment available on most farms.
  • Relatively odor-free.
  • All sizes and volumes of animals can be composted.
  • Egg waste and hatching waste can be composted.
  • Relatively low requirements for labor and management.
  • Economical.

For outside composting where there is not a disease concern, a site should be selected that is well-drained and away from landscape areas near water sources. Moderate to well-drained, hard-packed soils with gentle slopes of about 2 percent are best for composting sites.

Neighbors should also be considered when selecting an outside composting site. Farmers should determine the dominant wind direction and if most airflow is directed toward populated areas.

In New York State, for example, permitted compost facilities need to be at least 200 yards away from the closest dwelling. They cannot be in a floodplain or wetland, where seasonal high groundwater is less than 24 inches from the ground surface or where bedrock is less than 24 inches below the ground surface, unless provisions have been made to protect the water.

Composting, whether outside or in-house, is accomplished by layering wood chips or other carbon source, followed by a layer of birds and litter and then covered with another layer of wood chips — a process that continues until a windrow of the combined material is two or three layers high.

When composting birds in-house following a highly pathogenic avian influenza outbreak, USDA’s Animal & Plant Health Inspection Service requires two 14-day active composting cycles, turning after the first cycle to ensure inactivation of the HPAI virus.

During the first 14-day cycle, temperature probes of the compost windrow should record temperatures in the range of from 110 degrees F to 150 degrees F to kill the disease. If these temperatures are not reached, testing for presence of the disease will be required.

Heat destroys the AI virus, but can remain viable at moderate temperatures for long periods and indefinitely in frozen material.

According to the Cornell Institute, the virus is killed by heat (133 degrees F for three hours or 140 degrees F for 30 minutes) and with common disinfectants such as formalin and iodine compounds.  Composting during cold and freezing weather is best conducted in-house so the virus is more contained and there is some protection from cold and wind.

If frozen material is composed in carbon, it will remain frozen until the ambient temperature is reached, then will heat up and begin the complete composting procedure.  While composting out of the barn in winter weather can be accomplished, it will definitely be a harder fight.

The Cornell Institute quotes the U.S. Environmental Protection Agency as stating: “On-site composting has been proven effective in deactivating avian influenza virus. On-site composting limits the risk of groundwater and air contamination, the potential for farm to farm disease transmission and transportation costs and tipping fees associated with off-site disposal.”

Farm owners/operators and their employees could be exposed to avian influenza when working to depopulate the flocks and composting of the carcasses.

“Taking precautions to prevent adverse human health events related to emergency response efforts is important,” the Cornell Institute stressed. “In an HPAI response, personal protection and safety is particularly essential to protect individuals from HPAI.”

To protect people from a virus, personal protective equipment (PPE) is needed when working on an infected site. These include PPE to put on and cover the body, head, eye, foot and hand, as well as a respirator.

 

BioSafe Systems Receives Now Approved for OLR and OFLR Poultry Applications

BioSafe Systems’ SaniDateFD peroxyacetic acid has been approved for on and offline poultry reprocessing. Details outlined in the letter from USDA representatives state, “the aqueous solution may be applied at up to 2,000 ppm of peroxyacetic acid.”

SaniDateFD is an FDA approved antimicrobial for process water and ice used in the production and preparation of poultry, eggs, beef, pork, fish and seafood. (FCN 1501).  When used as directed, SaniDateFD will control microorganisms including salmonella, campylobacter, e.coli and listeria.

BioSafe Systems manufactures peroxyacetic acid in GA, IL and NV and will be opening a fourth production plant in MI in 2017. SaniDateFD is available for bulk delivery and in totes and drums.

 

For more information about SaniDateFD, please call our home office at 888-273-3088 or visit www.biosafesystems.com.

 

FSIS: Food Safety Data Sharing to Help Consumers Make Informed Choices

Published by permission from Food Safety Magazine c/o The Target Group, Inc. Originally posted on 7/11/2016.

The U.S. Department of Agriculture’s (USDA’s) Food Safety and Inspection Service (FSIS) has plans to begin sharing new levels of food safety data specific to slaughter and processing facilities in the United States, on Data.gov. This move will allow consumers to make more informed choices, motivate individual establishments to improve performance, and lead to industry-wide improvements in food safety by providing better insights into strengths and weaknesses of different practices.

“FSIS’ food safety inspectors collect vast amounts of data at food producing facilities every day, which we analyze on an ongoing basis to detect emerging public health risks and create better policies to prevent foodborne illness,” says USDA Deputy Under Secretary for Food Safety Al Almanza. “Consumers want more information about the foods they are purchasing, and sharing these details can give them better insight into food production and inspection, and help them make informed purchasing decisions.”

The new datasets will begin to publish on Data.gov on a quarterly basis starting 90 days after publication in the Federal Register. Initially, FSIS will share information on the processes used at each facility, giving more detail than is currently listed in the searchable establishment directory, as well as a code for each facility that will make it easier to sort and combine future datasets by facility. Additionally, FSIS will release results for Listeria monocytogenes and Salmonella in ready-to-eat products and processed egg products.

On a quarterly basis, FSIS will then begin to share other datasets, including results for Shiga Toxin-producing Escherichia coli and Salmonella in raw, nonintact beef products; results for Salmonella and Campylobacter in young chickens and young turkeys, comminuted poultry, and chicken parts; routine chemical residue testing data in meat and poultry products; and advanced meat recovery testing data.

Criteria such as data availability and possible impact on public health will be considered by FSIS to determine which datasets are best suited for future public release. User guides that provide context to the data will be included with each dataset.

Maintenance, the best way to prevent loss from drinker system issues

Published with permission from Poultry Times.  Originally printed on August 15, 2016.

Written by Katie Keiger

GAINESVILLE, Ga. — One of life’s most simple and necessary compounds, H2O, can become very complicated to maintain in a modern poultry broiler house. Water pressure, cleanliness and status of drinker lines are some of the main concerns to have when caring for thousands of birds.

Cleanliness

According to Dr. Jacquie Jacob of the University of Kentucky, most poultry prefer water a little more acidic than normal but below six on the pH scale will harm chicken’s performance. When looking at the bird’s water supply be advised that cloudy, reddish brown or blue colors can signs of contaminate.

Bacteria and fungi are inevitably going to enter the water due from bird usage. The University of Georgia suggests that preforming regular high-pressure flushing will “remove residual contaminants and limit bacteria growth.” During droughts or after high rainfall, it is suggested to test water quality to check for changes. Sanitizing regularly also prevents high levels of bacteria, but it is important to read the instructions provided on the cleaning product as to not damage the water system pipes and equipment. For a list of safe and acceptable cleaning products, visit https://www.poultryventilation.com/sites/default/files/poultry-tips/2009/2009%2011%20Broiler%20Water%20Line%20Management.pdf.

Jacob warns that the best solution for high levels of bacteria is to locate an alternative water source. “Any disinfectant is likely to fail at some time and expose the birds to high levels of bacteria,” Jacob said.

Water Pressure

To ensure all the birds in all spaces get continuous, quality water, regular checks are required. The cleanliness of the water can affect the pressure because bacteria or other foreign pollution can clog pipes. Hardness of water or the amount of dissolved minerals in water, can cause build up which is difficult for soaps and disinfectants to effectively clean, according to Jacob.

UGA states that “the (water) system should be able to provide enough water for bird consumption and to meet evaporative cooling system requirements on the hottest day of the year with market age birds.”

Regular water system inspections are necessary to ensure all the birds are receiving water, even the ones farthest away from the source. Jess Campbell, Dennis Brothers, Jim Donald and Gene Simpson of the National Poultry Technology Center at Auburn University say that the pressure of the water is most critical in the summer when water consumption is high. Thousands of dollars can be lost in just a few days if water supply is limited by the system’s equipment being inadequate. According to the NPTC, undersized water meters and undersized main plumbing lines are two of the main culprits for lack of water pressure. The problem can be confirmed by either the water supplier or meter manufacturer. Clogged filters and regulators and kinked drinker supply hoses can also negatively affect the water. The good news about filters is that they are easy to fix, just replace them, the bad news is that they are easily forgotten. Regulators have the same problem as filters, and should be inspected once a year at a minimum. As far as the kinked drinker supply an issue, the NPTC suggests that even high quality hoses can become kinked and will need regular checks.

All these things do add up but the cost of maintenance is far less in the long run than losing birds or at the very least pounds of poultry due to water not reaching all areas of the farm.

Drinker Lines

Cutting right to the source or at least the source from the bird’s point of view, the drinker lines have special requirements to ensure birds of all sizes get their fill. The NPTC said that the chicks are of most concern when it comes to contaminated nipple drinkers because they cannot break the drinker pins free if they are stuck or clogged. It is important to ensure that each bird has the correct size nipple drinker.

To prevent waste and improve efficiency, Michael Czarick and Dr. Brian Fairchild with the University of Georgia’s Cooperative Extensions Service, state that high pressure water should be preserved for mature chickens and not chicks.

Air can get trapped in the lines and prevent chickens from getting water. This can be prevented with air vents/standpipes and no high points in the lines for air to get trapped in.

UGA emphasizes that the drinker lines should be at the chicken’s eye level so the birds only have to slightly lift their heads to get water.

“Un-level drinker lines can lead to air locks and reduce drinking opportunities for birds,” Czarick and Fairchild say. “This could result in restricting access for birds in areas where the drinker system is too high and result in water wastage where it is too low.”

UEP to eliminate the culling of male chickens; Organization seeks completion of plan by 2020

Published with permission from Poultry Times.  Originally printed on July 20, 2016.

Written by Barbara Olejnik

ALPHARETTA, Ga. — The United Egg Producers, which represents approximately 95 percent of U.S. egg production, has committed to a goal of eliminating the culling of day-old male chicks by 2020 “or as soon as it is commercially available and feasible.”

Chad Gregory, UEP president and CEO, in a June 10 statement, said the UEP board approved and supports “the elimination of day-old male chick culling after hatch for the laying industry.”

Male chicks are culled because they are not useful to the egg industry. They cannot lay eggs and are not bred to grow large enough or quickly enough to be sold as meat.

Gregory pointed out, “We are aware that there are a number of international research initiatives underway in this area and we encourage the development of an alternative with the goal of eliminating the culling of day-old male chicks by 2020 or as soon as it is commercially available and economically feasible.

“The U.S. egg industry is committed to continuing our proud history of advancing excellent welfare practices throughout the supply chain and a breakthrough in this area will be a welcome development.”

The UEP announcement follows conversations with The Humane League, which urged the elimination of culling of male chicks.

The Humane League noted that one new technology developed by German scientists determines the sex of each fertilized egg before the chick inside develops.

The embryo-sexing technology, which should soon be available for commercial use in egg production, will enable the termination of all male-identified eggs from the hatchery, preventing them from ever being hatched or culled.

Researchers in the Netherlands are also working on technology that could identify the sex of a chicken on the ninth day of incubation. This would allow farmers to terminate males before they hatch.

Gregory noted that UEP and its farmer-members “have an obligation to study and adopt practices that improve animal welfare. Our members recognize that this extends to the practice of male chick culling at hatcheries, and as such, our board, at its May 2016 meeting, took a meaningful step forward to address this difficult issue.”

“United Egg Producer’s decision to end its support of culling baby male chicks is historic, as it will virtually eliminate this practice in the American egg industry,” said David Coman-Hidy, executive director of The Humane League.

“We are proud to have played such a pivotal role in doing away with this barbaric convention and to help pave the way to a more humane future. It is clear that chick culling will soon be a thing of the past in the United States,” Coman-Hidy added.

Salmonella in Retail Poultry Lowest Since FDA Began Testing; Positive Trends in Antimicrobial Resistance Continue

Published by permission from National Chicken Council.   Originally posted April 29, 2016.

The U.S. Food and Drug Administration on Thursday released a new interim report that measures antimicrobial resistance in Salmonella isolated from raw retail meat and poultry collected through the National Antimicrobial Resistance Monitoring System (NARMS). The 2014-2015 Retail Meat Interim Report contains data from January 2014 – June 2015.

NARMS focuses on resistance to antibiotics that are considered important in human medicine as well as multidrug resistance (described by the FDA as resistance to three or more classes of antibiotics). Under the NARMS program, samples are collected from humans, food producing animals and retail meat sources, and tested for bacteria to determine whether such bacteria are resistant to antibiotics used in human and veterinary medicine.  This report  focuses only on Salmonella.

In many important categories, encouraging improvements found in 2011 continued to be evident in the latest data.

  • The prevalence of Salmonella in retail poultry is at its lowest level since testing began in 2002. In ground turkey, the prevalence of Salmonella has declined from a high of 19% in 2008 to 6% in 2014. In retail chicken over the same time period, it has dropped from 15% to 9%.
  • Salmonella resistance to ceftriaxone (an important antibiotic used to treat seriously ill patients) from chicken sources continued to decline steadily from a high of 38% in retail chicken meats in 2009 to 18% in 2014, and 5% during the first half of 2015. In ground turkey isolates, ceftriaxone resistance was detected in 7% of 2014 isolates and 4% of 2015 isolates collected through June, which represents an 80% decline since 2011 when resistance peaked at 22%.
  • Fluoroquinolones like ciprofloxacin are classified as critically important for the treatment of Salmonella infections. Ciprofloxacin resistance was absent in Salmonella from poultry and beef, although a single isolate was found in pork.
  • All Salmonella from retail meats were susceptible to azithromycin, another important antibiotic recommended for the treatment of Salmonella and other intestinal pathogens.
  • Multidrug resistance in Salmonella continued to show a downward drift in chicken and turkey from 2011 levels of 45% and 50%, respectively, to 20% and 36% in June 2015.

Ashley Peterson, Ph.D., NCC senior vice president of scientific and regulatory affairs, said the council was pleased to see many positive trends in the data continue, including a decrease in resistance in several foodborne pathogens, Salmonella being at the lowest levels since testing began, and that first-line antibiotics remain effective in treating illnesses. “Analyzing resistance patterns, as these reports do, is much more meaningful to public health outcomes than examining antibiotic sales data,” she said.

“Reports like this provide a strong case that the continued judicious use of antibiotics by poultry producers, coupled with ongoing strategies to reduce Salmonella, are aiding in the reduction of the pathogen and the reduction in resistance. Most chicken producers are well ahead of the December deadline to phase out medically important antibiotics for growth purposes.

“One thing consumers should remember is that all pathogens potentially found on raw chicken, regardless of strain or resistance profile, are fully destroyed by handling the product properly and cooking it to an internal temperature of 165°F,” Peterson concluded.

Canadian Label Completed for New ‘SaniDate®FD Canada’

After receiving an Interim Letter of No Objection (iLONO) from the Canadian Health Department in May, SaniDateFD Canada will be ready for sale inside Canada’s border within the next few weeks.  The label created specifically for the country includes intervention applications for meat, poultry and ready-to-eat meat products.

SaniDateFD Canada is a peroxyacetic acid-based microbiocide developed for use in federally inspected meat and poultry processing facilities. When used as directed, it will help to reduce contamination and cross-contamination.  This product is intended to be used as an antimicrobial agent to control microorganisms in process water and ice used in the production and preparation of poultry, meat, processed meat and preformed meat.

For more information about SaniDateFD, please call our home office at 888-273-3088.

New for 2016 – SaniDateFD 17% PAA

BioSafe Systems introduces another new product for 2016, SaniDateFD 17% PAA. This product joins the lineup of BioSafe Systems’ other antimicrobial intervention products SaniDateFD and SaniDateFD PLUS.

While this new product is similar to other PAA intervention chemistries, SaniDateFD 17% has the added benefit of higher concentration of PAA without the reduced shelf life common with 20-25% formulations.

“In recent years many PAA manufacturers and distributors pushed to replace 15% PAA with 20-25% formulations, suggesting customers would use less product with only a small price increase. However, customers quickly found that these concentrations degrade at a much faster rate than 15-17% products.  After a couple weeks of storage, they were getting the performance of a 15% product while paying premium prices,” explained BioSafe Systems’ VP of Food Safety, Russell Owings. “Plants can easily transition from 15% and 20-25% PAA to SaniDateFD 17% for cost savings and confidence the product is going to remain stable.”

SaniDateFD 17% is a peroxyacetic acid-based microbiocide developed and approved for use as an antimicrobial agent to control microorganisms in process water and ice used in the production and preparation of federally inspected poultry, shell eggs, meat, processed meat, seafood and fruits and vegetables. SaniDateFD 17% complies with FCN #1501 and FCN# 1554. When used as directed at the maximum concentrations of peroxyacetic acid none of the other ingredients will exceed the maximum limits as established by the FDA.

For more information about BioSafe Systems’ new product SaniDateFD 17% contact BioSafe Systems’ Meat, Poultry and Seafood Sales Representative, Russell Owings at 540-256-8426.