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Book (stand-alone)Sustainable broiler production in North Macedonia – A value chain guide to best practice 2019
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The "Sustainable Broiler Production in North Macedonia - A Value Chain Guide to Best Practice" is to enhance the development of a sustainable broiler meat industry in North Macedonia so as to deliver a high-quality product that can compete directly with the current high volume of imported product. This Guide is a tool that supports the FAO mission to advance track record of efficiency gains and better environmental stewardship. Broiler growers, integrators, processors, suppliers, foodservice companies, retailers and outside stakeholders realise the importance of working together to collaborate on the shared goals of implementing best practices, tracking progress, and continuing to drive continuous improvement through the creation of the Guide including the best management practices as outlined in this document. The Guide is a tool to support and communicate continuous improvement in sustainability through leadership, innovation, multi-stakeholder engagement and collaboration. It successfully aggregates a list of best management practices that could be utilised on farms, hatcheries and processing operations both today and into the future. It also incorporates the important function of maintaining the highest achievable standards for welfare and food safety. The Guide has been developed by FAO and the Faculty of Agricultural Sciences and Food of the Republic of North Macedonia. It is expected that this publication will serve as a practical guide providing valuable information to both experienced and novice poultry producers alike, as well as for students, researchers. -
Book (series)Measures for the control of Campylobacter spp. in chicken meat
Meeting report
2024Also available in:
No results found.To collate and assess the most recent scientific information relevant to the control of thermotolerant Campylobacter species in broiler production and chicken meat, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) convened a meeting in Rome, Italy in February 2023.The expert committee reviewed the available data on Campylobacter control including scientific literature published from 2008 to October 2022 and data submitted in response to a call for data for this meeting. The experts: 1) determined the quality and quantity of evidence of control measures for Campylobacter, 2) evaluated the impact of measures to control Campylobacter in the broiler production chain, 3) determined which hazard-based interventions pertained specifically to Campylobacter and which were general to the control of foodborne pathogens in the pre- and post-harvest broiler production chain, and 4) reviewed and recommended revisions to the Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat.This report describes the output of this expert meeting and the advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the hazard in poultry. -
Brochure, flyer, fact-sheetCo-creating solutions for biosecurity and broiler business
Insights from Kiambu and Nairobi city counties in Kenya
2021Also available in:
No results found.The trend to urban and peri-urban livestock keeping is known in many developing and plays an important role in food security and livelihoods but can also pose a risk to the health of people. This development can be exemplified by the growing Kenyan small to medium-scale commercial poultry meat systems that rely on live bird markets and commonly have low biosecurity compliance. Although the relevant policy and legal biosecurity frameworks exists, enforcement actions are still piecemeal. There is the need to create an enabling environment where public authorities and private sector stakeholders, such as producers, traders, slaughterers, transport and market actors, collaborate and complement more effectively. The current policy brief sheds light on the current situation in Kiambu and Nairobi city counties and suggests an approach to improve biosecurity and broiler business in Kenya.
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