The Auburn University Poultry Products Safety and Quality (PPSQ) Program is a uniquely designed, farm-to-fork poultry products program. This multidisciplinary program, with the Department of Poultry Science at its core, specifically targets further processing, value added products and food safety. The PPSQ goal is to develop the knowledge and technology needed for the production of wholesome, high quality poultry products in a globally competitive manner. This goal is being accomplished through comprehensive research, teaching, and extension-outreach efforts.

The conversion of feed grains to edible protein in the form of poultry meat and eggs encompasses a vertically integrated system that starts with selection and breeding of birds and proceeds through live production, processing, marketing and consumption. Safety and quality concerns are integrated throughout this process, so the PPSQ approach will also encompass an integrated farm to fork systems approach.

The goal of the PPSQ to enhance the production of wholesome, high quality, and value-added poultry products in Alabama in an environmentally sound and economically competitive manner. This goal will be achieved through a comprehensive research, instruction and outreach effort. The economic importance of poultry in Alabama and the Poultry Science Department's existing and developing assets provide strong justification for expansion of Auburn University's Poultry Science Departmental programs.

Agriculture is a key player in Alabama's economy. Within agriculture, poultry production accounts for 66% of farm income (projected at 75% by 2010), with a current total economic impact of more than $8.5 billion annually (10% of the State's total economy). Alabama's poultry industry continues to grow, while other agricultural commodities are declining. Poultry in Alabama is responsible for over 75,000 jobs. This indicates that the poultry industry's influence on the State's economy will continue to grow in the foreseeable future if critical scientific and technical issues (i.e., product safety and quality) are successfully addressed.

The complexity of food safety and quality issues facing the poultry industry is rapidly escalating, and an array of other critical issues (i.e., environmental stewardship and global competitiveness) is emerging. Key interrelated issues that are of major concern to the poultry industry are food safety, processing efficiency, environmental and disease management, and value-added processing and product quality. To successfully address these issues for the next century, the PPSQ is focusing its teaching, research, and extension programs into a cohesive, multi-disciplinary effort with long-term commitment to poultry research and technology development. A strong poultry research program, consisting of an appropriate balance of fundamental and mission-oriented efforts is facilitating the evolution of essential knowledge. Furthermore, educational materials and programs, as well as demonstrations of new technologies, are essential in providing the non-traditional industry-based clientele with the tools to recognize and solve impending problems. This model of research-technology transfer-application provides the means to address emerging issues.

To realize the goal of this focused program, a comprehensive and mission- oriented PPSQ, with the Department of Poultry Science at its core, has been developed at Auburn University. This program specifically targets further processing, value added products and food safety.

The primary approach builds on existing educational/technological strengths at Auburn University to enable Alabama to maintain its stature as a national leader in terms of poultry products quality, and global competitiveness. Specifically, establishment of this nationally and internationally recognized poultry product safety and quality program entails.

Overview
Although a simple concept, the conversion of live animals (i.e., muscle) to food (i.e., meat) for human consumption involves slaughter and processing operations that are highly automated and sophisticated in manufacturing technology. Facility and equipment design, labor training and retention, pre-operational and operational sanitation, water use and treatment, by-product utilization, and, more importantly, quality, safety, and wholesomeness of the end-product are critical to the entire process. Product quality and operational efficiency standards must be met on a least-cost basis to be competitive. Moreover, the entire process must be achieved under the continuous scrutiny of more stringent state and federal regulations.

Meat Quality
Due to changes in market forms, from the traditional whole carcass to diverse ready-to-cook and ready-to-eat products, the quality and safety standards for poultry meat and eggs have also changed. Cut-up and further processing have expanded dramatically during the last decade, such that "value-added" and "name-branded" products are common in the market place. There is an essential need for fundamental and mission-oriented research in product technology and further processing to address existing and emerging issues in quality of poultry meat and eggs. Texture (toughness, juiciness, color), functional properties (water binding and holding capacity, emulsifying capacity etc.), appearance (dry or soft meat, discoloration, nutritional value, off-flavors), shelf-life (especially under modified atmosphere packaging), and wholesomeness (whole carcass and parts condemnations) are the primary quality concerns for further processed poultry products.

Product Safety
Safety is a prominent poultry product quality issue. Food safety risks associated with poultry include pathogenic bacteria such as Salmonella, Campylobacter, Clostridium perfringens, Listeria monocytogenes, and Staphylococcus aureus, all of which are recognized causes of foodborne illness. In addition to these pathogens, which are typically carried from live production into processing, other chemical (i.e., drug and pesticide residues) and physical (i.e., bone fragments, foreign objects) hazards may persist in final product. Consequently, a significant portion (10-20%) of reported foodborne illness is attributed to poultry products. There is a need to enhance food safety research efforts to effectively identify poultry-borne hazards, to assess the risks of these hazards, and to develop control strategies. In addition to recognized hazards, new concerns related to antibiotic resistant bacteria, protozoa, more virulent bacterial strains, foodborne toxins, etc. continue to emerge. Risk assessment data for most poultry-borne hazards are lacking, however, these types of data are essential in developing food safety strategies. There is a need to evaluate poultry production, processing, handling, and preparation procedures to determine their impact on the risk of foodborne illness. Fully understanding the hazards associated with poultry consumption is key to developing effective sampling, detection, and identification methods, that in turn can be utilized to design control strategies.

Policy - Regulation
As global production, processing, distribution, and marketing increases, competitive pressure (i.e., economics) for quality and safety increases. There are already emerging regulations within the auspices of the World Trade Organization to standardize and regulate import and export of food items, including poultry products, to prevent protectionism and to facilitate international trade. The US has led the effort in implementing mandatory Hazard Analysis Critical Control Points (HACCP) programs in meat and poultry processing plants. Pre-harvest HACCP programs are being drafted on a voluntary basis to complete the "farm-to-fork" approach to food safety. Risk analysis, including the assessment, management, and communication of microbiological hazards, has been endorsed as a science-based approach to address food safety issues.

The PPSQ focuses primarily on poultry product quality and safety. This thrust area requires a systems approach, often referred to as "farm-to-fork" model. This approach entails a multidisciplinary effort to evaluate all the steps, from live production to the consumption of the final product. The existing programs in the Department, targeting all phases of production of live poultry and eggs, serves as a unique and indispensable foundation in this "farm-to-fork" continuum. Given the exclusive commodity focus of the PPSQ, it is imperative that it be rooted in the Poultry Science Department. However, for its immediate and long-term success, it must draw on other resources within and outside Auburn University. The PPSQ is timely and relevant to the needs of the poultry industry in the State.

Undergraduate and graduate education will be an important component of the PPSQ. The number and quality of students, at all levels, are expected to increase with the mounting reputation of the PPSQ and its resources.

The extension and outreach function in the Department of Poultry Science targets the diverse clientele within the commercial poultry industry. Technology transfer and implementation via empowering the clientele through educational programs are the primary goals. Within the "farm-to-fork" framework of the PPSQ extension and outreach efforts, program delivery will target the poultry industry, allied industries, governmental agencies, national and international organizations, individuals, or other institutions that are relevant to the development, support and sustainability of poultry meat and egg production.

The Vision
The Poultry Science Department will develop a nationally competitive program in Poultry Product Quality to address critical national and international agricultural issues. The primary goal will be to build upon existing strengths to strategically place Alabama as a leading poultry state in terms of product quality and safety, environmental stewardship and global competitiveness.

Improve the wholesomeness and safety of poultry meat and eggs.

Add value and enhance quality of further processed poultry products.