Life Sciences Commons^™

Investigation Of Risk Factors For Introduction Of Highly Pathogenic Avian Influenza H5n1 Infection Among Commercial Turkey Operations In The United States, 2022: A Case-Control Study, Kelly A. Patyk, Victoria L. Fields, Andrea L. Beam, Matthew A. Branan, Rachel E. Mcguigan, Alice Green, Mia K. Torchetti, Kristina Lantz, Alexis Freifeld, Katherine Marshall, Amy H. Delgado

USDA Wildlife Services: Staff Publications

Introduction: The 2022–2023 highly pathogenic avian influenza (HPAI) H5N1 outbreak in the United States (U.S.) is the largest and most costly animal health event in U.S. history. Approximately 70% of commercial farms affected during this outbreak have been turkey farms. Methods: We conducted a case-control study to identify potential risk factors for introduction of HPAI virus onto commercial meat turkey operations. Data were collected from 66 case farms and 59 control farms in 12 states. Univariate and multivariable analyses were conducted to compare management and biosecurity factors on case and control farms. Results: Factors associated with increased risk of infection …

Slides: A Case Study Of The Roan Plateau Area, Mary Viviano

The Future of Natural Resources Law and Policy (Summer Conference, June 6-8)

Presenter: Mary Viviano, EnCana Oil & Gas (USA) Inc.

14 slides

Hot-Packaging Reduces Lipid Oxidation And Improves Sensory Characteristics Of Cooked Turkey Meat, Maiko Ishikawa, Dong U. Ahn

Journal of the Iowa Academy of Science: JIAS

The effects of two vacuum packaging methods (hot and cold vacuum packaging) on the storage stability and sensory characteristics of cooked meat were compared. Ground turkey breast and leg meat patties were cooked, vacuum packaged appropriately, and stored up to 22 days. Lipid oxidation was measured by the thiobarbituric acid (TBA) test. In addition, Total aerobic count and sensory evaluation (flavor, juiciness, tenderness, overall acceptability) were conducted. There was no significant difference in aerobic plate count by packaging methods; however, panelist rating revealed that hot-packaged turkey leg meat had higher juiciness and overall acceptability scores than cold-packaged ones. Although TBARS …