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Poultry industry must eliminate salmonella

The Canadian Food Inspection Agency is changing course, forcing poultry processors to eliminate salmonella bacteria in raw and frozen chicken products.

Until now, the industry has tried to educate consumers that the products are raw and need to be cooked, yet too many people have ignored the advice on labels.

The Canadian Food Inspection Agency, which is now within the Health Canada department, has watched as the number of human food poisonings has increased, mainly because of Salmonella enteriditis in chicken.

Source : todaysfarmer.ca

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CEOs of the Industry: John McIntire, Partner at Pike Pig Systems

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CEOs of the Industry, Jim sits down with John McIntire, Partner at Pike Pig Systems, one of the most quietly impressive 26,000-sow operations in the U.S. John shares how he grew from operator to partner, how Pike built a people-first culture with long-tenured managers, and why they’re committed to weaning bigger, stronger pigs at 25+ days.

John breaks down how Pike stays efficient in a tough economic environment, the power of their shareholder-owned farm model, and how their work with PIC and a 240-head boar facility drives genetics and health outcomes. He also opens up about the innovations Pike adopts — and how they decide what’s truly valuable versus industry hype.

From Prop 12 and labor challenges to trade, consumer expectations, and sustainability, John chooses a hot-button issue and shares how Pike is preparing for the future. The episode closes with a rapid-fire “Fast Five” — mindset, leadership, daily habits, and three words that define Pike Pig Systems in 2025.

If you want a look inside a people-driven, purpose-driven, quietly elite pork system, this is an episode you won’t want to miss.