|
|
|
Fare or fowl: clearing the air
24 Mar 2004
Chickens are antibiotic-ridden, genetically modified and unhygienic - or so the common consumer (mis)perceptions go. The chicken industry is addressing most of these concerns and later this year regulation of the industry will be overhauled as Food Standards Australia issues the first guidelines for the handling of chicken meat from farm to plate.
While the industry already observes voluntary standards, the new regulation will be mandatory, nationwide and enforceable.
Producers admit it's enormously difficult to keep pathogens out of feed mills, with campylobacter found in all chickens. All poultry producers can do is keep it to minimum levels. The Australian Consumers' Association believes that antibiotic resistance is a contributing factor.
Biosecurity Australia separately regulates chicken meat imports: all imported meat must be cooked to 70 degrees Celsius for 143 minutes. The result is virtual rubber, so there are no imports.
Sydney Morning Herald, 24/3/04.
|
|
