USDA Questions Poultry Processing Method

A common practice by poultry processors of chilling birds in cold water after slaughter may be unnecessary and could be raising retail prices for chicken and turkeys, the Agriculture Department said. Under a new USDA proposal, poultry companies would have to prove that they need to use large amounts of water in order to fight off harmful bacteria, such as salmonella. If a company proves it needs to use water to ensure safety, it will have to label its products to let customers know that the chicken or turkeys may weigh more, and potentially cost more, because of absorbed water, the USDA proposed. The National Broiler Council said only about one-tenth of chicken is sold whole. The rest are cut up, allowing most of the water to run out of the bird before being packaged. The council “will study the proposed regulation and will file comments as appropriate,” the group said.