Employment and Pay:

The meat and poultry industry employs millions of people, directly and indirectly, from small town farms and rural production facilities to retail centers and distribution operations in cities and suburbs across the country.

• Today, independent farmers working under contract with integrated chicken and turkey production and processing companies produce the vast majority of chickens and turkeys raised for human consumption in the United States.

• The system provides many farmers an additional source of income outside crop farming. For 40 years, the system has kept tens of thousands of families on small farms who otherwise would have had to leave agriculture altogether.

• A typical farm will gross about $50,000 to $75,000 per year from poultry (about $25,000 per house). In fact, the system works so well, most companies have waiting lists of people who want to become growers and lists of existing farmers who want to add capacity by building
more houses.

Contribution to U.S. Economy:

Agriculture is the largest sector of the U.S. economy - responsible for 2.5 percent of our gross domestic product, according to USDA's Economic Research Service. And as the largest part of that sector, the meat and poultry industries contribute mightily to the U.S. economy Jobs, domestic sales and exports all help drive the U.S. economy.

Food Safety:

Food safety is a top concern of the poultry industry. The industry spends millions of dollars each year to improve the microbiological profile of its products. The processing of poultry greatly reduces the microbiological load on raw products.

• Like all fresh (uncooked) foods, poultry carries a natural microflora that may contain organisms potentially harmful to humans. The heat of normal cooking destroys these pathogens.

• In poultry processing, interventions such as the use of chlorinated water in cleaning and chilling the birds are known to reduce the presence of microorganisms, including spoilage organisms. The practice of chilling poultry carcasses in ice-cold water is one of the most important decontamination steps in the process. Water chilling reduces bacterial
contamination significantly.

• NTF-sponsored research shows the use of properly managed immersion chill tanks results in a 50-percent reduction of Salmonella on turkey carcasses. The results have helped provide the industry with an important tool for pathogen control.

• All poultry slaughter plants operate under the constant supervision of U.S. Department of Agriculture inspectors as well as company quality control personnel. All plants are inspected for cleanliness before operations begin and are washed down during and after operations; at night, plants are washed down and sanitized. Poultry plants in the U.S. operate under HACCP (Hazard Analysis and Critical Control Points) principles, as required by USDA, and participate in other programs to ensure that plants are operated in a safe and sanitary manner.

• USDA records show that only about one chicken out of ten has any detectable level of Salmonella on it, and usually the level is very low. Salmonella, like all such microorganisms,
is destroyed by the heat of normal cooking.

• All poultry found in retail stores are either inspected by USDA or by state systems, which have standards equivalent to the Federal government. Each chicken or turkey and its internal organs is inspected. The seal "Inspected for wholesomeness by the U.S. Department of Agriculture" ensures the poultry is free from visible signs of disease.

• Despite what you may hear, no artificial or added hormones are used in the production of any poultry in the United States.  Regulations of the Food & Drug Administration prohibit the use of such hormones. Any package of poultry labeled "produced without hormones" should also have a statement that no added hormones are used in the production of any poultry. No hormones
are used in the raising of poultry.

• Antibiotics may be given to prevent disease and improve the bird's ability to benefit from its feed. A "withdrawal" period is required from the time antibiotics are administered before the bird can be processed.

• The label term "antibiotic-free" on poultry indicates that the flock was raised without the use of products classified as antibiotics for animal health maintenance, disease prevention or treatment of disease. Animal health products not classified as antibiotics (such as coccidiostats, which control protozoal parasites) may still be used.

Animal Well-Being:
From the farm to the plant, chickens and turkeys are treated in a humane manner that promotes the health and well-being of the bird. Growers and processors know that a healthy, well-handled bird produces a high-quality product for consumers. The industry goes to great lengths to ensure the welfare of the birds it produces.

The poultry industry’s trade associations, the National Chicken Council and the National Turkey Federation, have developed animal welfare programs that are widely used by companies in all aspects of the management of live birds, from the hatchery to the processing plant. The programs were developed by industry experts in close consultation with poultry scientists
from leading universities.
 
• Chickens and turkeys are raised in spacious, specialized structures known as growout houses, with plenty of food and water from the time they hatch until they reach market weight. Keeping birds inside a house protects them from predators such as hawks and foxes.
 
• Turkeys and chickens being raised for their meat (broilers) are not kept in cages but are allowed the run of the growing area. Birds raised under “free-range” conditions are also given the run of an outdoor pen.
 
• Chickens, turkeys and other poultry are NOT given steroids or hormones to stimulate their growth or for any other purpose. It is illegal to give any type of hormones or steroids to any type of poultry in the United States. Any claim to the contrary is simply misinformed or
deliberately false.
 
• Chickens and turkeys are fed carefully formulated diets that meet their nutritional needs.
The birds also receive veterinary care and inoculation against diseases for which
vaccines are available.
 
• Mechanical systems deliver feed and water to birds. Environmental controls, including ventilation systems and heaters, provide a comfortable and productive environment. Bedding material, such as wood chips, rice hulls or peanut shells, is used to absorb moisture.
 
• When they reach the desired age and weight, chickens and turkeys are picked up from the farm and taken to the plant for processing. Proper handling of poultry at this stage is critical. Company personnel are required to handle the birds in an appropriate manner during pickup and arrival at the processing plant. The only time a bird is in a coop or cage during its life is when it is transported to the processing plant.
 
• Birds are normally transported by semi-trailer trucks and moved from farm to plant. Ventilation is provided by truck movement and by fans in the holding area of processing plants. Holding time at the plant is usually less than six hours.
 
• The industry takes great care in handling birds in a way that produces minimum stress for the animal. After arrival at the plant, birds are anesthetized with a mild electrical current. This renders the bird unconscious and insensible to pain. Electrical stunning is a time-tested and effective means of making sure that slaughter is both effective and humane.
 
Environmental Stewardship:

Protection and proper use of natural resources is an important objective for the meat and poultry industries. Farmers, ranchers, and companies alike take seriously their responsibility to be good stewards of the air, land and water.
 
• Because of the intensive nature of modern chicken and turkey husbandry, very little land is actually devoted to production. The biggest potential impact is from the use of the bedding material used in chicken and turkey production houses, known as litter.
 
• Litter is rich in nutrients such as nitrogen and is recycled as an organic fertilizer on farm fields.
 
• Careful management ensures that litter is used in accordance with the nutritional needs of crops so that nutrient enrichment of groundwater and surface water is eliminated or minimized.
 
Abundance and Affordability:

The U.S. meat and poultry industries contribute to the most nutritious, affordable food supply
in the world.
 
• On average, Americans spend less than 10 percent of their disposable income on food, with 1.9 percent being spent on meat and poultry products. Compare that to countries like the United Kingdom where consumers spend 22 percent of their disposable income annually on food. Spanish consumers pay up to 25 percent, Mexicans pay 33 percent and Indians use a
whopping 51 percent of their disposable income annually on food.
 
• Americans today use a smaller percentage of their disposable income to purchase meat and poultry products than they did 30 years ago. In 1970, consumers used 4.1 percent of their disposable income to purchase meat and poultry products. In 2003, consumers
used 1.9 percent.
 
• The decrease in percentage of income used for food purchases is especially notable since trends indicate Americans are buying more expensive convenience food items for preparation at home, as well as more food away from home.