EXHIBITION ▶▶▶
Sustainability, health and antibiotic reduction
Even with some restrictive Covid-19 measures still in place, the organisers of the IPPE in Atlanta still pushed ahead with their 2022 exhibition. Not least because industry participants couldn’t wait to meet in person again. After two years of cancellations there was a lot to talk about. After all, the world and the industry had moved on, even during the pandemic.
BY FABIAN BROCKÖTTER A
At the time of the 2022 edition of IPPE, the coronavirus was still omnipres- ent, hence the precautionary measures.
t the time of the show the coronavirus was far from gone. However, the need to meet, discuss and do business outweighed the virus scare which had practically grounded the poultry industry for
two years, to a large extent at least. The 2022 IPPE had almost 22,000 registered attendees from the poultry, meat and ani- mal food industries. Despite the travel challenges, approxi- mately 21% of the registered attendees were international, representing 110 countries and emphasising the worldwide reach of the show. Poultry World took the opportunity talk to industry decision-makers to get a better idea of the dynamics currently influencing future decisions in the US and heard that for many exhibitors and visitors alike, sustainability, health and antibiotic reduction are high on their list of priori- ties. Here follows a snapshot.
Health Rick Phillips, head of US poultry vets and director of poultry professional services veterinarians at Boehringer Ingelheim told us: “In the last few years we, the industry and the con- trolling bodies of the government have made huge strides in improving diagnostics and testing when it comes to salmo- nella. And that has exposed new challenges. As you know, in the US, potential salmonella issues are solved at the process- ing plant by carcass rinsing instead of preventing the bug in the first place in the poultry production chain. That seemed to work well for us, but improved testing methods painted another picture. Yes, in the past the carcasses tested negative after rinsing but those negative tests were – to some extent – caused by the decontaminants producing false negative re- sults. With the new tests, we see salmonella despite the rins- ing, and that is a challenge. Luckily these new tests can help the industry as well, simply by using them in the field and tracking salmonella there. It all comes down to the mindset, whether we do or do not want to know where the bug is. If we do want to know, then we can take measures to get rid of it. That is the path that we at Boehringer Ingelheim want to take. The industry has to understand that it has to get ahead of the problem. We want to be as close as possible to our cus- tomer, we want to test, track and tackle salmonella on the farm with commercial and customised vaccines. Information is knowledge and we know the technology is there not only to test, but also to combat salmonella. Through vaccines but also via improved farming practices and stockmanship. Yes, we have these controlled-climate houses but growing birds is not an automated process. To make a real difference we need a hands-on approach at every step of production, for salmonella control and a host of other issues as well.”
Antibiotic reduction Dan Jaffee, president and chief executive officer Amlan said: “Since the last IPPE two years ago we have seen antibiot- ic-free broiler production in the US grow from 30% to 50% now. This trend will accelerate over the next couple of years because it is not only necessary to prevent antimicrobial re- sistance, but because there is also a ‘green’ premium nowa- days. Consumers demand clean food and are willing to pay for that. Economically it also makes perfect sense to produce NAE [no anitiotics ever] birds. The process of reducing
16 ▶ POULTRY WORLD | No. 2, 2022
PHOTOS: POULTRY WORLD
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