Poultry ⋅ Page 1

Keeping it In-house

New air system designed by MU researchers pays big dividends to CAFNR alumnus, other farmers

It is 1 in the morning and a winter storm is rolling through that could easily cause a huge down swing of the temperature of your poultry barn where thousands of turkeys reside. What do you do? If you’re Austin Kliethermes, nothing. That’s because he has the state-of-the-art Waste Heat Recovery (WHR) system installed inside the starter house of his…

Agribusiness Star

CAFNR student entrepreneur recognized by National FFA

Dustin Stanton, an agribusiness major, was named the 2014 American Star in Agribusiness by the National FFA.

Safer Turkey Dinners

A new test will better identify salmonella-contaminated poultry and eggs

Food scientists at the University of Missouri have developed a faster and more accurate way to test poultry and eggs for live salmonella contamination. The DNA-based process provides results in as little as 2-5 hours versus up to five days for current testing techniques that culture samples in a Petri dish. The technique can allow the poultry industry to test for contamination before product is shipped, thus avoiding costly recalls.