“ There is no silver bullet for removing pathogens from the safest food supply on the planet ,” said Dr. Dan Zelenka , director of s tatistics, Tyson Foods, Inc., at USPOULTRY’s 201 4 Poultry Processor Workshop held at the Embassy Suites Centennial Olympic Park in Atlanta, Ga . During his presentation on Raw Parts Intervention for Reducing Contamination , Dr. Zelenka noted that the industry has much experience in producing safe and wholesome products, and interventions are an important part of the system that produces these products.
He rev iewed various types of interventions and stressed that USDA will continue pressuring the poultry industry to lower pathogen contamination rates, remarking that it is the industry’s responsibility to do this in the most cost effective manner possible.
Dr . Yi Liang, associate professor and extension e ngineer, University of Arkansas, provided an Energy Cost Savings Analysis in Poultry Processing . Liang reviewed the major energy users in poultry processing, including process heating, process cooling, compressed air and facility lighting, and discussed various opportunities to improve energy efficiency in several areas .
She stressed the importance of meas uring by remarking, “If you can’t measure it, you can’t manage it.” This research was funded by the USPOULTRY Foundation.
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