POULTRY PRODUCTS

When you mention the term 'poultry products' one typically thinks for chicken meat and eggs, but there are a number of different food-related poultry products to consider.

Poultry meat and eggs are excellent sources of protein and other nutrients, but production of food products from any animal always carries the risk of food-borne pathogens. While all poultry producers make every effort to produce as 'clean' a product as possible it is important that consumers follow proper food handling guidelines.

While chickens are the most recognized source of poultry meat and eggs, other poultry species can also provide these products. Ducks can be raised for either meat or eggs just as there are chicken broilers and egg layers. Turkeys and geese are typically raised only for meat production. Game birds (pheasants, chukars, guinea fowl, etc.) can be raised for slaughter or for release into hunting preserves.

Consumer and producer guide to organic and natural meats (University of Kentucky)

Consumer trends and opportunities (University of Kentucky)

Making eggnog at home (University of Kentucky)

Preparing & canning poultry, red meat, and fish (University of Kentucky)

Poultry meat and eggs are excellent sources of protein and other nutrients, but production of food products from any animal always carries the risk of food-borne pathogens. While all poultry producers make every effort to produce as 'clean' a product as possible it is important that consumers follow proper food handling guidelines.

Kids Kitchen: Fight Bac! (Virginia Tech)

Common foodborne pathogens: Salmonella (Virginia Tech)

Common foodborne pathogens: Listeria monocytogenes (Virginia Tech)

Food safety videos (USDA)

You-Tube videos - USDA Meat and poultry hotline

You-Tube videos on food safety (including videos for the hearing-impaired (sign language) and Spanish) - USDA

ADDITIONAL RESOURCES

Chicken (National Chicken Council)

Turkey (National Turkey Federation)

Eggs (American Egg Board)