G93-1147 Preventing Bacterial Contamination, Medication and Other Chemical Residues in Poultry Meat and Eggs

Authors

Eva Wallner-Pendleton, University of Nebraska - Lincoln
Norman Schneider, University of Nebraska - LincolnFollow
Susan Sumner, University of Nebraska - Lincoln

Date of this Version

1993

Comments

© 1993, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

Abstract

This NebGuide deals with food safety in home broiler or table egg production flocks.

Food safety issues such as drug and pesticide residues and bacterial contamination have received a lot of attention from the media lately. While this attention has focused predominantly on practices by the large commercial livestock and poultry industries, procedures to assure food safety and quality should be practiced by home flock producers as well.