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.