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By Dr. Roel Mulder, Spelderholt Poultry, Epe, the Netherlands
During the International Poultry Scientific Forum (IPSF) prior to IPE over 250 papers and posters were presented to more than 600 participants. Moreover, there were special conferences and workshops such as the Salmonella and Campylobacter reduction conference. At the ISPF it was striking to note that more papers were presented in the Processing and Products session than in the years before.
Subjects like general meat quality, quality of further processed products, effect of packaging materials on quality and safety of stored products, the presence of Salmonella, Campylobacter and Listeria monocytogenes as influenced by primary and further processing, were discussed. Aspects of water and energy use in poultry processing were also tackled.
Chilling for food safety
At IPE major companies showed their latest developments. Most recently, developments on scalding and stunning of broilers and chilling of carcasses were considered important. Aspects of animal welfare, hygiene and food safety, water and energy saving, dominated in the design of equipment that should be able to process up to 12,000 broilers per hour, on one line. It seems, however, that in several parts of the world there also is a growing market for processing lines able to process 500 to 3,000 birds per hour, away from the enormously high capacities.
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