The Impacts of Atlantic Bonito Rush and the Avian Influenza on Meat Products in Turkey

IntroductionThe global turkey market represents a sector of increasing growth in the previous decade, and projections for the next decade reflect the probable continuation of this growth. Industry trends also indicate the globalization of turkey meat production, as the loci of production has continually shifted from one dominated by the United States to one with an increasing number of production units globally. In contrast with other popular meat products, comparatively fewer resources have been devoted to academic research concerning the growth, production, distribution, and sale of turkey and turkey products. This lack of research is particularly notable in the area of supply chain management and environmental sustainability. Given the increasing volume of turkey production and lower volume of academic interest, it stands to reason that there remain many opportunities for improvement across the value chain in this industry.MethodsIn this paper, we take a “green logistics” approach and use data provided by one of the largest turkey producers in the United States to formulate a mixed-integer program aimed at minimizing the environmental impact of turkey products in a segment of the product supply chain.ResultsImplementation of the resulting brooder-finisher farm assignments developed by the model would yield an average 50% decrease (184 metric ton) in greenhouse gas emissions at the operation under investigation while also addressing other areas of significant vulnerability for the industry (production costs, biosecurity risk, and animal wellbeing).DiscussionAs consolidated turkey meat production systems continue to expand globally, we argue that a similar approach could readily be deployed by these growing and emerging production systems.

The risk of acquiring avian influenza from commercial poultry products and hen eggs: A qualitative assessment

Evaluation of Creatine Phosphokinase Activity as a Means of Determining Cooking End-Point Temperature

In recent years, health risks have received increasing attention among consumers and created interest in analysing the relationship between food scares, food consumption and market prices. One of the most relevant and recent food scares is the avian influenza that has had important effects not only on human and animal health, but also on the economy. We assess effects of avian influenza on price transmission along the Egyptian poultry marketing chain. Although Egypt has been one of the most affected countries by avian influenza, this article is the first attempt to understand this food scare’s impacts on Egyptian poultry markets. In doing so, a multivariate smooth transition vector error correction model (STVECM) is applied to monthly poultry price data. In order to reflect consumer awareness of the crisis, an avian influenza food scare information index is developed and used within the model as a transition variable. Our results suggest that price adjustments to deviations from the market equilibrium parity depend on the magnitude of the avian influenza crisis. Results also suggest that food safety information indices, that have been widely used to assess the economic impacts of food scare crises in developed countries, also contribute to understanding the economic effects of food scare crises in developing countries.

This study determined the economic effects of avian influenza on the egg-production sector of Afyon Province, Turkey. Economic indicators were compared before and during the avian influenza outbreak. A questionnaire was conducted with 75 poultry farmers. Farms were divided into three groups according to their size. The profitability of the three farm size groups was compared during two study periods: before and during the avian influenza outbreak. The results indicate that, as compared to previous levels, farms experienced significantly reduced incomes during the avian influenza episode. While net income and profit margin were found to be negative in all three farm groups during the avian influenza period, only group I showed economic loss prior to avian influenza. Average net income per group was -19,576.14, -39,810.11, and -112,035.33 YTL respectively during the avian influenza outbreak, compared with prior incomes of -5,665.51, 8,422.92, and 16,3873.71 YTL (1 USD=1.43 YTL). The profit margin per egg during avian influenza was -0.029, -0.016, -0.010 YTL in group I, II, III, respectively, as compared to -0.007, 0.003, and 0.014 YTL/egg before avian influenza. It was found that, whereas larger farms were more profitable than small farms prior to the avian influenza period, larger farms suffered greater economic losses than small farms during avian influenza outbreak in the participating farms.

Important Findings The research assessed the direct economic impacts of the 2005– 2006 high pathogenicity avian influenza (HPAI) outbreaks upon contracted turkey producers in Turkey in 2007. Changes in production and economics parameters before and after the HPAI H5N1 outbreak periods were compared. The research revealed that changes in the technical parameters (number of hired labor, feed conversion ratio (FCR), mortality rate and the length of fattening period) were not found to be statistically significant. However, there were severe impacts of the HPAI H5N1 outbreaks on the economic parameters of the turkey production as follows:

Global meat production totaled 357 million metric tons in 2021. Poultry accounted for nearly 40 percent of total meat production, including 4.2 percent of turkey meat (5.8 million tons). Global turkey meat production has stagnated between 5.5 and 6.0 million tons since 2008, in contrast to the monotonous upward trend in poultry meat production. Turkey meat production generally occurs under well-integrated conditions, with some large multinational companies and smaller, regional players. The industry is exposed to a number of factors that affect supply and demand, including disease outbreaks, government regulations, consumer preferences, and economic conditions. Key factors driving market growth include population growth, urbanisation, and increasing consumer awareness of the health benefits of turkey meat over other meats. In addition, advances in processing, packaging, and distribution technology have improved turkey meat's shelf life and availability, further fueling growth. Turkey farming and production are mainly concentrated in certain regions such as North America and Europe, where industrialisation has a long history and infrastructure is well developed. Turkey meat production in these areas is sufficient to meet local demand and is often exported to other regions. However, in other regions where turkey farming is less developed, such as parts of Asia and Africa, turkey meat production is insufficient to meet local demand. This type of meat must be imported from other regions. The degree of self-sufficiency in turkey meat depends on the level of development of the sector in each region. This study investigates the factors affecting global and regional markets for turkey meat and systematised the development of global consumption, production, and trade of turkey meat.

Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products

This research assessed the direct economic effects of the 2005-06 HPAI outbreaks on contracted turkey producers in Turkey in 2007. The data were obtained from 71 randomly selected, contracted turkey farms (producing 23% of the national turkey meat in Turkey in 2005) from five provinces for four integrated firms, which account for 67% of the national turkey production. Each farm was visited once for an oral interview conducted by the authors in 2007, using a questionnaire survey. The financial data before and after highly pathogenic avian influenza (HPAI) H5N1 outbreak periods were obtained from available financial records. Changes in production and economics parameters before and after the HPAI H5N1 outbreak periods were compared. In the analyses, the "before the HPAI H5N1 outbreak" period was stated as October 1, 2004, to May 31, 2005, whereas the "after the HPAI H5N1 outbreak" period was stated as the 8-mo between October 1, 2005, and May 31, 2006. The research revealed that changes in the technical parameters (number of hired labor, feed conversion rate, mortality rate, and the length of fattening period) were not found to be statistically significant at P > 0.05. However, there were severe effects of the HPAI H5N1 outbreaks on the economic parameters of the turkey production. The contracted turkey producers lost on average 0.9 cycles (38%) of production, and their management fees were reduced by 9.3% in the 8 mo after the outbreaks. As a result, the production level and enterprise income declined by 36% and 39%, respectively. About 93% of the producers did not do any other supplementary work during the idle production period; 59% of the producers had to use on average 4970TL (US$3200) from their personnel saving during the HPAI H5N1 outbreaks. About 62% of the producers stated that they had been considering expanding their businesses, but suspended the idea because of the outbreak, and 80% of the producers increased the biosecurity measures after the outbreaks. The futures of the contracted turkey producers are fully dependent on those of the integrated firms. Any negative effects on the latter appear to be directly transferred to the former. However, the government neglected contracted producers in the HPAI compensation programs.

Identification of turkey meat and processed products using near infrared spectroscopy

How would a possible food safety scare influence food consumption? Using techniques from experimental psychology, a study of 103 lunchtime participants suggests that a food scare--avian influenza--would decrease consumption of the affected food by 17% if the subjects believed it was naturally occurring, and by 26% if they believed it was the result of terrorism. While individual consumption decreased, very few eliminated all consumption of the affected food. We argue that experimental psychology is essential when attempting to study behavior in food safety where hypothetical scenarios and surveys would not capture the emotional nature of the response.

Meat is one the most important products concerning sales in the food retail sector in industria-lised countries. Confirming Eurost at (2007), almost 45% of the ag ricultural output in the EU 15comes from meat. However, production figures of some meat products, especially beef, decli-ned dramatically during the last ten years (minus 690 000 tons between 1995 and 2005 withinthe EU 15).

Several factors and problems are influencing turkey production and health. These include intense global competition between producing countries, permanent changes in social, political and consumer perceptions regarding food safety, animal welfare and environmental protection. Several human foodborne infections are linked to poultry and poultry products, causing a serious challenge because it is difficult to control. Moreover, contamination of the turkey meat and product with antibiotic-resistant bacteria is a constant public health hazard. The loss of consumer confidence and trust in turkey meat product safety and quality will also be a major concern. The current and future turkey health concepts should cover the control of diseases in birds and the relationship between bird’s health, welfare and environmental protection. Additionally, infectious turkey diseases' emergence and re-emergence will remain an important and never-ending challenge. Only a few authorized pharmaceutical veterinary products are available to treat turkeys. The development of efficient vaccines and natural antimicrobials against bacterial infections will reduce antibiotic use and reduce resistant bacteria's development. Genetic selective breeding to improve production traits and health is a long-standing goal of the turkey industry. Furthermore, rearing technology, management, and feeding will help maintain the birds healthy and comfortable. Finally, all other partners involved in the production chain, including farmers, veterinarians, stockholders, need to collaborate to meet the consumer expectations for high quality and safe products

Salmonella is, after Campylobacter, the most reported zoonotic pathogen in the EU. Poultry are a common source of infection to humans, and turkey flocks are commonly colonized with the organism. We investigated the prevalence and risk factors of Salmonella infection in 179 houses in 60 holdings representative of turkey meat and breeder production in Great Britain. From each holding, up to four houses were chosen, and two consecutive flocks per house were sampled/tested for Salmonella to investigate the persistence, elimination and introduction of Salmonella in consecutive crops. At the first sampling, the overall flock-level Salmonella prevalence was 32.8% and 8.9% for meat and breeding flocks respectively. There was a higher prevalence of Salmonella in flocks in the rearing stage than in the fattening and breeding stages. At the first sampling, the flock-level prevalence of Salmonella was 26.8% (95% CI: 20.7-33.7%), while the prevalence level in the subsequent flock was 20.5% (95% CI: 13.6-29.7%). No houses were positive for any of the EU-regulated serovars. The most commonly encountered serovars were S. Kottbus and S. Kedougou. Carry-over of infection was observed in 44.8% of the positive houses, and introduction of new infection occurred in 8.4% of houses. Data from the questionnaires and auditing of all holdings and houses were combined and used to calculate adjusted farm- and house-adjusted risk factors. Significant risk factors were feed from a source other than a national compounder (OR = 2.4), feeder type other than pan feeders (OR = 2.4) and hygiene practices other than terminal cleaning and disinfection using power-washing with sanitizer and anteroom with boot change (OR = 2.8). The study discusses the main challenges currently faced by the industry to control Salmonella in turkey production.

Disease surveillance in England and Wales, April 2021