Article Flashcards

What was the leading cause of mortality in backyard poultry?

Neoplasia / lymphoproliferative disease (mainly Marek’s disease).

What is Marek’s disease?

A highly contagious viral disease in chickens caused by Gallid herpesvirus 2

How does Marek’s disease spread?

Through feather dust and contaminated environments.

What does Marek’s Disease Cause?

Causes tumors, paralysis, weight loss, and death.

How is the Marek’s Disease Virus (MDV) vaccine used in the poultry industry?

It is often given in ovo (inside the egg before hatching) or immediately at hatcheries under controlled conditions.

How is Marek’s Disease Virus (MDV) vaccination different in backyard flocks?

Backyard flocks may not be vaccinated at all or are vaccinated inconsistently after hatching.

Why is lack of vaccination a problem in backyard flocks?

It increases susceptibility to Marek’s disease and allows faster spread between birds.

What is FSIS?

The Food Safety and Inspection Service, a USDA agency that inspects meat and poultry for safety and quality.

What does FSIS do in processing plants?

Inspects every bird, monitors sanitation, and tests for pathogens during production.

What is stunning in poultry processing?

A process that renders birds unconscious before slaughter using electricity or controlled atmosphere gas.

Why is stunning used?

To reduce pain and ensure humane slaughter.

What is evisceration?

The removal of internal organs from the bird after feathers are removed.

Why are carcasses chilled after defeathering?

To rapidly cool the meat and slow bacterial growth.

What bacteria risk exists in raw poultry?

Naturally occurring bacteria that can cause foodborne illness if not handled properly.

What are the 4 main food safety steps for consumers?

Clean, Separate, Cook, Chill.

What temperature should poultry be cooked to?

165°F internal temperature.

What is the purpose of sanitation in poultry plants?

To disinfect equipment and prevent contamination through cleaning daily.

What is a key strength of modern poultry processing systems?

They are highly automated, regulated, and monitored for food safety by FSIS.

What is a common limitation in poultry mortality research?

Uneven data collection, limited geographic coverage, and inconsistent testing.

Why are poultry processing plants located near farms?

To reduce transport time, which lowers stress on the birds and helps maintain quality.

What are the two main methods of stunning birds?

Electrical stunning and controlled atmosphere stunning.

What happens during scalding?

Birds are placed in hot water to loosen feathers for removal.

What do defeathering machines use to remove feathers?

Mechanical rubber fingers.

What is the purpose of the evisceration step?

To remove internal organs so the carcass can be inspected and processed safely.

What is microbial risk in raw poultry?

Naturally occurring bacteria that can cause foodborne illness if not handled properly.

What is the purpose of antimicrobial rinses?

To reduce bacteria levels on raw poultry and improve food safety.

What is sanitation’s role in poultry plants?

Prevents contamination by cleaning equipment, floors, and surfaces daily.

What are the 4 main food safety steps?

Clean, Separate, Cook, Chill.

What does “Separate” mean?

Prevent cross-contamination between raw and cooked foods.

What does “Cook” mean?

Cook poultry to a safe internal temperature of 165°F.

What does “Chill” mean?

Refrigerate food quickly to slow bacterial growth.

Why is 165°F important?

It is the minimum internal temperature needed to kill harmful bacteria in poultry.

What does neoplasia mean in this study?

Abnormal cell growth, often cancerous tumors.

What is lymphoproliferative disease?

A condition where white blood cells grow abnormally and form tumors.

What percentage of deaths was caused by Marek’s disease?

About 22% (582 birds).

What is one reason poultry processing is considered highly safe today?

Because it combines automation, sanitation, FSIS oversight, and microbial testing.

What is the role of the consumer in poultry safety?

Proper handling at home (clean, separate, cook, chill) is the final step in preventing illness.

Why is poultry processing considered a “system”?

Because safety depends on farmers, processors, inspectors, and consumers working together.