Food Safety & Food Technology in Poultry Production
Food Safety & Food Technology in Poultry Production
Ir. Jacob Obdam, Food Technologist Mezenweg 34, 8191 BD Wapenveld. The Netherlands. Tel: 00 31 38 447 7306 E-mail: [email protected] Bank: Rabo 3116.09.848
Plukon Poultry BV The Netherlands 1,3 million broilers/week (2 kg) 50000 turkeys/week(12-20 kg) Further processing 20 tons/week R&D activities: Integration development Product development Proces development Quality development
Quality matrix poultry meat 1 A
B
Q-aspect\ Chain Breeding Feed 1 Optics
3 Microbiology
5 Contaminants 6 Environment 7 Tracking&Tracing 8 Animal Welfare 9 Yields
?
D
E
F
Grow-out Veterinarian ProcessingRetail ?
2 Nutrition
4 Residues
C
?
G Kitchen
Transport?
World production of poultry meat Oceania 1%
Share in world production for different regions (2001) (70.4 million ton)
Africa 4%
l
Europe 17% N.C. America 31%
Asia 33%
S. America 14%
Major production countries 1990 Rank Country 1 2 3 4 5 6 7 8 9 10
2001 % of ww production
USA USSR China Brazil Japan France Italy Spain U.K. Mexico
25% 9% 7% 7% 4% 3% 2% 2% 2% 2%
Total top 10
64%
Rank Country 1 2 3 4 5 6 7 8 9 10
% of ww production
USA China Brazil Mexico Thailand U.K. Japan France Spain Canada
24% 16% 10% 3% 2% 2% 2% 2% 2% 2%
Total top 10
64%
Business environment EU 1
2.
3. 4. 5. 6. 7. 8.
Meat consumption about satisfied at 80 kg/person Between species slight shifts still happen, at expense of beef Production costs highest in the world Most critical consumers & retailers & consumergroups International imports growing in double digits/year Price war cannot be won Survival through excellence and quality Food safety, sustainability and chain transparency
Quality systems & certifications ISO 9000: 2001 HACCP ISO 140001 BRC EFSIS SQF GMP/GVP/GHP GFSI
Poultry meat consumption facts EU: much more breast meat (Holland 3 x more) USA: more breast meat (leg quarters exporters) Japan: more leg meat (skin-on) Far East: wings Brasil: Home consumption equilibrated Export:
breast leg meat wings whole birds
=> => => =>
Europe Japan Far East Mid East
EU consumption
EU meat consumption figures
21.9
44
22.5
43.7
22.6
43.6
23
43.4
22.1
44.4
21.6
43.8
21.3
41.2
21
41.4
20
40.7
19.1
40.7
90 80 70 60 50 40 30 20 10 0
20.8
20.1
18.5
19
19.7
20.3
19.3
17.5
19.7
20
1994
1995
1996
1997
1998
1999
2000
2001
2002
2003
Beef
Pork
Poultry
Sheep
cent per kg LW
Production cost broilers (€/kg LW)/country
90 80 70 60 50 40 30 20 10 0
general housing labour other feed chick
NL
FR
UK
G
US
BR
LEI-NL
source: LEI, 2002
Total cost broilers (€/kg RTC)/country (2002) 160
cent per kg RTC
140 120
35
35
30
37
100
30
80 60 40
99
102
110
17
processing primary
99 75
70
US
BR
20 0 NL
FR
UK
G
LEI-NL
source: LEI, 2002
Cost increase broilers 2002-2006 (€/kg RTC)
cent per kg RTC
7 6
ecotax
5
manure
4
ammonia zoonose
3
welfare
2
MBM
1
antibiotics
0 NL
FR
UK
G
LEI NL
source: LEI, 2002
EU imports poultry
EU POULTRYMEAT IMPORTS BY ORIGIN 1000t carcass weight 1995
2000
2001
CEEC
108
140
163
Brazil
38
193
343
Thailand
19
141
194
China
27
0
3
USA
9
0
0
Others
14
17
25
TOTAL
215
492
727
Tremendous increase in imports out of Brazil Bron:H. Klemm DG Agri EU Commision
Food safety (HACCP-norm) Chemical feed additives veterinary products (premi test; poultry scan) environmental
Physical bones foreign bodies (metal, glass, stone, paper, plastic, lighters, pencils, “you name it”)
Microbiological shelf life hygiene indicators pathogens
co ad co sts di t i nt r ve ol e s (E s -# 's Pe B S st E ic id es an G im M O al we 's lf a H re yg ie ne
m is ce ar lle ti ne fi i o r ci al rad us i in se atio m in n at co io un n tr y n of one or ig en
rating
concerns
Consumerconcerns regarding food and foodproduction
(from: Food Manufacture oktober 2000)
50
40
30
20
10
0
Health risks
Health risks: relative importance(TNO 1990) Old age 100 Eating too much 99 Eating too fat 99 Not enough excercises 99 Smoking 99 Alcohol 70 Passive smoking 50 Traffic 10 Pollution 6-8 %
Other pathogens Campylobacter: “only” horizontal Much higher numbers Seasonal fluctuations Pathogenicity black box VTEC coli’s (Hamburger desease) : no occurence (so far), but tremendous risk Listeria: low contamination, risk for cooked products
Integration issues Food safety Yields (breed, feed, processing) Feed, additives and medicines Production costs (“optibro”) Tracking & Tracing & Transparency Animal welfare; density-growth-stunning Ecological implications; NH3-PO4. Good Feed/Farming/Veterinary Practice
Yields Karkas:
Breed; feed; feed withdrawal; equipment settings (neck-skin-feet-fat); cooling system (water-air-time-temperature)
Giblets:
harvesting method; product spec’s
(Anatomical) cuts: hand-machine-machine setting-weights Scrapmeat: meat left on bone; cut-defects
Thank you for your attention!
Ir. Jacob Obdam, Food Technologist Mezenweg 34, 8191 BD Wapenveld. The Netherlands. Tel: 00 31 38 447 7306 E-mail: [email protected] Bank: Rabo 3116.09.848
Plukon Poultry BV The Netherlands 1,3 million broilers/week (2 kg) 50000 turkeys/week(12-20 kg) Further processing 20 tons/week R&D activities: Integration development Product development Proces development Quality development
Quality matrix poultry meat 1 A
B
Q-aspect\ Chain Breeding Feed 1 Optics
3 Microbiology
5 Contaminants 6 Environment 7 Tracking&Tracing 8 Animal Welfare 9 Yields
?
D
E
F
Grow-out Veterinarian ProcessingRetail ?
2 Nutrition
4 Residues
C
?
G Kitchen
Transport?
World production of poultry meat Oceania 1%
Share in world production for different regions (2001) (70.4 million ton)
Africa 4%
l
Europe 17% N.C. America 31%
Asia 33%
S. America 14%
Major production countries 1990 Rank Country 1 2 3 4 5 6 7 8 9 10
2001 % of ww production
USA USSR China Brazil Japan France Italy Spain U.K. Mexico
25% 9% 7% 7% 4% 3% 2% 2% 2% 2%
Total top 10
64%
Rank Country 1 2 3 4 5 6 7 8 9 10
% of ww production
USA China Brazil Mexico Thailand U.K. Japan France Spain Canada
24% 16% 10% 3% 2% 2% 2% 2% 2% 2%
Total top 10
64%
Business environment EU 1
2.
3. 4. 5. 6. 7. 8.
Meat consumption about satisfied at 80 kg/person Between species slight shifts still happen, at expense of beef Production costs highest in the world Most critical consumers & retailers & consumergroups International imports growing in double digits/year Price war cannot be won Survival through excellence and quality Food safety, sustainability and chain transparency
Quality systems & certifications ISO 9000: 2001 HACCP ISO 140001 BRC EFSIS SQF GMP/GVP/GHP GFSI
Poultry meat consumption facts EU: much more breast meat (Holland 3 x more) USA: more breast meat (leg quarters exporters) Japan: more leg meat (skin-on) Far East: wings Brasil: Home consumption equilibrated Export:
breast leg meat wings whole birds
=> => => =>
Europe Japan Far East Mid East
EU consumption
EU meat consumption figures
21.9
44
22.5
43.7
22.6
43.6
23
43.4
22.1
44.4
21.6
43.8
21.3
41.2
21
41.4
20
40.7
19.1
40.7
90 80 70 60 50 40 30 20 10 0
20.8
20.1
18.5
19
19.7
20.3
19.3
17.5
19.7
20
1994
1995
1996
1997
1998
1999
2000
2001
2002
2003
Beef
Pork
Poultry
Sheep
cent per kg LW
Production cost broilers (€/kg LW)/country
90 80 70 60 50 40 30 20 10 0
general housing labour other feed chick
NL
FR
UK
G
US
BR
LEI-NL
source: LEI, 2002
Total cost broilers (€/kg RTC)/country (2002) 160
cent per kg RTC
140 120
35
35
30
37
100
30
80 60 40
99
102
110
17
processing primary
99 75
70
US
BR
20 0 NL
FR
UK
G
LEI-NL
source: LEI, 2002
Cost increase broilers 2002-2006 (€/kg RTC)
cent per kg RTC
7 6
ecotax
5
manure
4
ammonia zoonose
3
welfare
2
MBM
1
antibiotics
0 NL
FR
UK
G
LEI NL
source: LEI, 2002
EU imports poultry
EU POULTRYMEAT IMPORTS BY ORIGIN 1000t carcass weight 1995
2000
2001
CEEC
108
140
163
Brazil
38
193
343
Thailand
19
141
194
China
27
0
3
USA
9
0
0
Others
14
17
25
TOTAL
215
492
727
Tremendous increase in imports out of Brazil Bron:H. Klemm DG Agri EU Commision
Food safety (HACCP-norm) Chemical feed additives veterinary products (premi test; poultry scan) environmental
Physical bones foreign bodies (metal, glass, stone, paper, plastic, lighters, pencils, “you name it”)
Microbiological shelf life hygiene indicators pathogens
co ad co sts di t i nt r ve ol e s (E s -# 's Pe B S st E ic id es an G im M O al we 's lf a H re yg ie ne
m is ce ar lle ti ne fi i o r ci al rad us i in se atio m in n at co io un n tr y n of one or ig en
rating
concerns
Consumerconcerns regarding food and foodproduction
(from: Food Manufacture oktober 2000)
50
40
30
20
10
0
Health risks
Health risks: relative importance(TNO 1990) Old age 100 Eating too much 99 Eating too fat 99 Not enough excercises 99 Smoking 99 Alcohol 70 Passive smoking 50 Traffic 10 Pollution 6-8 %
Other pathogens Campylobacter: “only” horizontal Much higher numbers Seasonal fluctuations Pathogenicity black box VTEC coli’s (Hamburger desease) : no occurence (so far), but tremendous risk Listeria: low contamination, risk for cooked products
Integration issues Food safety Yields (breed, feed, processing) Feed, additives and medicines Production costs (“optibro”) Tracking & Tracing & Transparency Animal welfare; density-growth-stunning Ecological implications; NH3-PO4. Good Feed/Farming/Veterinary Practice
Yields Karkas:
Breed; feed; feed withdrawal; equipment settings (neck-skin-feet-fat); cooling system (water-air-time-temperature)
Giblets:
harvesting method; product spec’s
(Anatomical) cuts: hand-machine-machine setting-weights Scrapmeat: meat left on bone; cut-defects
Thank you for your attention!
