The website for the Australian Chicken Meat Federation (ACMF) http://www.chicken.org.au The chicken meat industry supports an annual survey undertaken through the Federal Department of Agriculture, Fisheries and Forestry (DAFF) to check on the level of hormonal and antibiotics residues in chicken meat.  The results consistently prove that chicken meat does not have such residues and that the industry complies with the Australian Standard 100%.The latest results (covering 2008-09) were released by DAFF in December 2009.  Again, the chicken meat industry shows 100% compliance.  Just to remind everybody, no hormones of any kind are added to feed or otherwise administered to meat chickens.The most recent results (2008-09) are available from this website by clicking here. The results for poultry meat for 2006-07 and  results for poultry meat for 2005-06 are also available as a 2 page PDF from this website.  The complete National Residue Survey Results are available on the DAFF website (click here). http://www.chicken.org.au/page.php?id=14&issue=13 http://www.chicken.org.au/page.php?id=14&issue=13 Thu, 28 Jan 2010 00:00:00 +1000 The chicken meat industry, through its Chicken Meat R&D Program administered by the Rural Industries R&D Corporation, commissioned Colmar Brunton to undertake a survey of consumers.  This is a follow-up study on a similar survey undertaken 10 years ago.  To view the published summary report, click here. http://www.chicken.org.au/page.php?id=14&issue=18 http://www.chicken.org.au/page.php?id=14&issue=18 Wed, 09 Sep 2009 00:00:00 +1000 It is the industry's conclusion from the scientific evidence available that the serious human health issues resulting from infections with resistant bacteria, at times reported in some hospital environments, are not caused, as is sometimes claimed, by the use of antimicrobial agents by the Australian chicken meat industry. The industry advocates the prudent use of antimicrobials to ensure the good health of our birds. The use of antimicrobial agents always brings with it the possibility of resistance building up in the microbes being targeted.  The chicken meat industry is very aware of this issue and is determined to use the available antimicrobials in a prudent manner to maximise the positive impact on the birds' health while minimising the possibility of resistance in foodborne bacteria developing. For further details regarding the industry's position on antimicrobial resistance, please click here. Further information about the industry's responsible use of antibiotics is also available by clicking here. http://www.chicken.org.au/page.php?id=14&issue=17 http://www.chicken.org.au/page.php?id=14&issue=17 Wed, 09 Sep 2009 00:00:00 +1000 The Australian Chicken Meat Federation (ACMF) and the Australian Egg Corporation (AECL) are teaming up to help educate consumers on the two separate industries, the vital role they both play in the Australian economy and busting widely popular myths. Located at the Food Farm in the White Pavilion, ACMF are showcasing the difference between meat chickens (broilers) and egg chickens (layers) as a reminder to consumers that these are two very different breeds of chickens bred for two very different purposes. The chicken we eat comes from specially bred meat chickens that have been selectively bred over the past 60 years to be highly efficient at converting feed into meat. Modern egg chickens (layers) are bred for their capacity to produce a large number of high quality eggs, where as meat chickens grow at a faster rate than layers. Visitors to the stand can see same-age meat chickens and egg chickens side by side. http://www.chicken.org.au/page.php?id=17&item=34 http://www.chicken.org.au/page.php?id=17&item=34 Thu, 09 Apr 2009 00:00:00 +1000 Australian Research Demonstrates that Consumption of Chicken Reduces the Likelihood of late Age-related Macular Degeneration (AMD)An article published in February in the American Journal of Epidemiology Advanced Access by researchers from the Royal Victorian Eye and Ear Hospital (RVEEH) and the Centre for Eye Research Australia (CERA) reports a decreased risk of late Age-related Macular Degeneration AMD for people who ate more than three and a half serves of chicken a week....“Chicken represents a complete nutritional package at a very affordable price. Chicken represents a healthy choice and is perfect for the family dinner”, Dr Dubs concludes. http://www.chicken.org.au/page.php?id=17&item=33 http://www.chicken.org.au/page.php?id=17&item=33 Mon, 23 Mar 2009 00:00:00 +1000 ABARE released an informative report on the economic issues for producers and consumers related to the use of GM feed ingredients in stockfeed in Australia.The three major Australian processors have adopted a policy of best endeavour to source soy meal in particular from non-GM crops.  As the ABARE report concludes, it will become more and more difficult to source non-GM grain. At the same time, acceptance of GM ingredients in stockfeed seems to gain more consumer acceptance.  To download the report, clicke here (PDF; 399kb). http://www.chicken.org.au/page.php?id=14&issue=15 http://www.chicken.org.au/page.php?id=14&issue=15 Mon, 02 Mar 2009 00:00:00 +1000 ACMF welcomes the release today of a study regarding antibiotic resistance of bacteria of food origin. The study was undertaken on behalf of the Australian Department of Health and the Ageing and tested chicken, beef, pork and lettuce at retail level.Dr Andreas Dubs, Executive Director of ACMF, noted that the study provides reassurance to health professionals as well as to consumers that food in Australia is of a high safety standard by international standards and is an unlikely source of antibiotic resistant bacteria.Resistance to those antibiotics used to treat disease in humans is even more unlikely. “This in essence means that there is little likelihood of antibiotic resistant microbes of food origin resulting in disease in humans that would not respond readily to common antibiotics used in human medicine”, Dr Dubs explained.This is good news for our industry and for consumers. The survey supports Australia’s rigorous approach to controlling the amounts and types of antibiotics used in our food animal industries, which is an important factor that helps prevent the development and spread of resistant bacteria.Dr Dubs emphasised that the survey shows that Australian livestock industries, including the chicken meat industry, are achieving good outcomes through the responsible use of antibiotics combined with a range of other animal husbandry measures. The chicken meat industry continues to explore all avenues to reduce the use of antibiotics and to minimize the level of microbial contamination during farming as well as during processing.ACMF is also actively promoting good food handling and preparation in the home since the final control over food safety remains with the cook. If food is handled and cooked properly, any bacteria whether antibiotic resistant or not will be destroyed and rendered harmless.The report and associated background material can be accessed at: http://www.health.gov.au/internet/main/publishing.nsf/Content/foodsecretariat-standing-priority-list (scroll down to Monitoring and Surveillance of Antimicrobial Resistance in Food). http://www.chicken.org.au/page.php?id=17&item=32 http://www.chicken.org.au/page.php?id=17&item=32 Wed, 14 Jan 2009 00:00:00 +1000 We welcome the release today of the most extensive evaluation ever undertaken in Australia of the economic benefits flowing from rural R&D. The report was prepared by the Council of Rural RDCs’ Chairs. ACMF’s Executive Director, Dr Andreas Dubs said: “The report demonstrates in a systematic manner what our industry has long known: RDCs are an excellent mechanism providing a very credible return of $11  for each dollar invested - an excellent reason for industry to continue strongly its support of the RDCs.”The report also illustrates that the social and environmental benefits, while in many instances difficult to quantify, are very substantial. For example a set of 36 highly successful projects resulted in $10.5 billion of benefits, of which close to half are social and environmental benefits - A strong argument in support of the ongoing co-investment by Government in the RDCs. Innovation is the basic ingredient for economic growth and in rural industries such as ours, research, development and extension, which underpins innovation, is extensively supported by the Rural Research and Development Corporations (RDCs).There are 15 RDCs which represent a valuable partnership between rural industry and Government. The chicken meat industry benefits from this arrangement through its participation in the Rural Industries R&D Corporation (RIRDC) which covers a range of industry sectors. The Chicken Meat Program contributes about $2.5 million annually to a national research effort, underpinning the industry’s development and productivity, with about half of these funds coming from industry through a levy-based contribution.The Australian Chicken Meat Federation is the peak industry body representing the various participants in the chicken meat industry, and in particular the chicken growers and the chicken meat processors, at the national and international level.The full report is available on www.ruralrdc.com.au http://www.chicken.org.au/page.php?id=17&item=31 http://www.chicken.org.au/page.php?id=17&item=31 Tue, 16 Dec 2008 00:00:00 +1000 ACMF Supporting Food Safety Information Council Food Safety Week10-16 November 2008 Australians might regard themselves as the world’s greatest backyard chefs, yet research released today by the Australian Chicken Meat Federation (ACMF) reveals that a surprising 60 per cent of people report witnessing unsafe food hygiene practices at barbecues they attend.The two biggest food safety concerns identified by the research are unsafe cooking times and the re-using of plates that have held raw chicken meat. Some 1100 people nationally were surveyed and the outcomes put a fork through the myth that we’re safety-savvy when it comes to cranking up the backyard barbie.“Chicken is among the leanest, most nutritious and easily-cooked meats on a barbecue, but it’s important to handle and cook it appropriately,” said ACMF executive director Andreas Dubs.“The survey shows that a third of people barbecuing chicken take it off the barbeque because it’s browned (16 percent) or they think it’s been on long enough (15 percent), without actually checking if it is properly cooked. One-in-ten resorts to the taste test. This type of behaviour suggests there is a lack of understanding behind why certain food safety practices need be followed, resulting in actual behaviour falling far short of good practice”.  Click on the file name to read the whole Media Release. http://www.chicken.org.au/page.php?id=17&item=30 http://www.chicken.org.au/page.php?id=17&item=30 Mon, 10 Nov 2008 00:00:00 +1000 At a fantastic night, with a great crowd and excellent food and wine to match, the winners of the biennial awards by the Food Media Club were announced. The Australian Chicken Meat Federation was pleased to be given the opportunity to show its support of the food media industry by sponsoring an award for Best Recipe Book over .Winners of the Australian Chicken Meat Federation Award for Best Recipe Book over $36 were Greg and Lucy Malouf with their recipe book “Turquoise”, published by Hardie Grant Books. Belinda Jeffery received a Highly Commended award for her book “Mix & Bake”, published by Penguin Group (Australia).from left to right: Andreas Dubs (ACMF); Lucy Malouf; Belinda Jeffery; and Greg Malouf.For the full list of winners announced on the night, please go tohttp://www.foodmediaclub.com.au/afma_2008/winners_2008.php http://www.chicken.org.au/page.php?id=17&item=29 http://www.chicken.org.au/page.php?id=17&item=29 Mon, 29 Sep 2008 00:00:00 +1000 AUSTRALIAN CHICKEN MEAT FEDERATION A SPONSOR AT PRESTIGIOUS FOOD MEDIA CLUB AWARDS 2008For the first time ever the Australian Chicken Meat Federation (ACMF) will be participating at this year’s awards sponsoring the category of Best Recipe Book over $36. The biennial Australian Food Media Club Awards is to be held on Saturday 27 September 2008, this black-tie gala dinner is a much-anticipated industry event and the awards highly prized as the country’s premier acknowledgement of supreme achievement in the Australian food media.In the words of Dr Andreas Dubs, Executive Director of ACMF, “Australians have a great love affair with chicken. It is Australia’s most popular meat and plays a significant role in the Australian diet with over 30 per cent of Australians eating chicken at least three times a week. To support this great Australian industry, ACMF is continually driving awareness and educational initiatives to the consumer as well as liaising with the food media to keep them up to date with the latest developments and trends in the chicken meat industry.” ”When the opportunity came to be part of the Food Media Club Awards, ACMF felt it was particularly relevant as the Food Media Club Australia (FMCA) is an association of food professionals who have expertise in diverse food-related areas and brings people together who have a common love for food”, said Dr Dubs.If you regard yourself as culinary aficionado or just a self-confessed foodie and would like to attend on the night, fret not! At this year’s event the public’s vote will also be announced for the best food communicator in the land with a new Lifestyle FOOD Channel People's Choice Award.To attend the Food Media Club Awards go to: www.foodmediaclub.com.au/afma_2008/book_tickets.php http://www.chicken.org.au/page.php?id=17&item=28 http://www.chicken.org.au/page.php?id=17&item=28 Fri, 05 Sep 2008 00:00:00 +1000 Did you know that more than two thirds of Australians believe that hormones are added to chicken or that chickens are genetically modified to make them grow fatter and plumper than they were 20 years ago?1 Not true! This is one of the myths the Australian Chicken Meat Federation (ACMF) addresses in its educational DVD for school children called From Hatchery to Home, an initiative to further educate students and teachers alike on important facts about where their food comes from. Teachers are encouraged to get involved in the 2008 Bust a Myth or Highlight a Fact competition, open now till 20 October 2008, with winners announced 8 December 2008. Following on from the successful launch of the From Hatchery to Home DVD and Poster Competition in 2007, ACMF is extending a challenge to schools across Australia to participate in a NEW competition, to learn more about the industry and also to gain a chance to WIN great prizes.This year’s competition encourages students to bust a myth or highlight a fact from the DVD. Participating students are encouraged to channel their creative side and embrace technology by submitting their work in a digital format. Winners will receive one of twelve Technology Gift Vouchers for their school valued at $500, plus twelve lucky students will receive their very own MP3 player. In addition, winning schools will receive a hardcover book for their school library - The Story of Chicken from The Kondinin Group Workboot Series. The Story of Chicken is a valuable resource taking students onto Australian meat chicken farms where they can read about how chickens are raised, processed and delivered fresh to butchers and supermarkets. To enter, students must review the From Hatchery to Home DVD, then bust a myth or highlight a fact from the video. Every primary and secondary school received a free copy of the educational DVD in 2007. Comprehensive support materials and lesson plans are available on the ACMF website. The DVD offers an insight into the Australian chicken meat industry, whilst covering specific curriculum topics including agriculture, food technology and animal health and humanities.Dr Vivien Kite, Deputy Executive Director and Research and Development Manager, ACMF, said, “Australian chicken meat is a popular food choice with over 30 per cent of us eating chicken at least three times a week.” ”We have provided this educational resource to help school students understand what is involved in producing this nutritious food and to bring kids back in touch with where their food comes from,” said Dr Kite.“The program also busts popular myths, reinforcing that chickens are not fed growth hormones, and meat chickens are not raised in cages. The aim is to provide information in an engaging and fun way," said Dr Kite.To download the teacher notes and lesson plans and to read about the 2008 school competition, including terms and conditions of entry, visit the ACMF website www.chicken.org.au/competition For more information on chicken meat and the industry behind it, visit www.chicken.org.au or call the ‘Chook Infoline’, 1300 4 CHOOKs (1300 424 665), with your questions. 1: Research commissioned by The Australian Chicken Meat Federation and conducted by Galaxy Research from a national sample of 1,100 respondents aged 16 years and older (Weekend Omnibus 5-7 May and 19-21 May 2006) http://www.chicken.org.au/page.php?id=17&item=27 http://www.chicken.org.au/page.php?id=17&item=27 Tue, 19 Aug 2008 00:00:00 +1000 The Australian chicken meat industry does not doubt the honourable intentions that drive Jamie Oliver and we agree with him that it is desirable for the public to understand where our food comes from and how it is produced. “Where we disagree is in the methods used to shock consumers, demonstrating practices that have little relevance to what happens in our industry”, says Dr Andreas Dubs, Executive Director of the Australian Chicken Meat Federation. “We advocate a clear and rational process, not a show that is aimed to entertain and shock rather than provide factual and clear information.”Dr Dubs says “It is by no means true that what is clearly a show that is focused on the UK industry can easily and directly be applied to the Australian scene.” All chicken sold in Australia is produced in Australia. All meat chickens are farmed and processed in accordance with Australian animal welfare codes of practice developed jointly by governments, animal welfare organisations and the chicken meat industry.All farming methods used to produce meat chickens in Australia respect the animal welfare codes of practice. No meat chicken is ever raised in a cage. Variations from conventional farming methods are reflected in different specific labels with the main ones being free-range and organic. The different farming systems offer a choice to consumers to select the type of chicken that best meets their requirements and expectations. Jamie Oliver is calling for transparency: we already have transparency, with clear labeling of chicken as free-range or organic where this applies.Dr Dubs emphasises: “The industry is keen to ensure that consumers are fully informed and our website and our information hotline are specifically aimed at providing consumers with information about how chicken is produced.” http://www.chicken.org.au/page.php?id=17&item=26 http://www.chicken.org.au/page.php?id=17&item=26 Wed, 23 Jul 2008 00:00:00 +1000 The hungry in the world are going to get hungrier. There are 800 million people who are living in absolute poverty already and their numbers are going to increase. The answer according to an Australian Professor of Nutrition and the Investment Bank Morgan Stanley lies with the humble chook.The global trade in chicken meat will accelerate as beef and pork costs rise proportionally and consumers turn to this affordable, more economically and environmentally sustainable alternative.In a paper to be presented at the World Poultry Congress in Brisbane in July, University of Queensland Professor David Farrell warns that current demographic and farming trends are leading to the emergence of a global food crisis.THIS MEDIA RELEASE WAS ISSUED ON THE OCCASION OF THE 2008 WOLRD POULTRY CONGRESS HELD IN BRISBANE, AUSTRALIA. http://www.chicken.org.au/page.php?id=17&item=25 http://www.chicken.org.au/page.php?id=17&item=25 Wed, 18 Jun 2008 00:00:00 +1000 A new report: “Food, Health and Nutrition: Where Does Chicken Fit’ by the University of Wollongong’s Smart Foods Centre1 shows in an up-to-date comparison that chicken is not only one of the leanest proteins and has a favourable ratio of unsaturated to saturated fatty acids, but also delivers more essential vitamins and minerals than generally recognised. With 71 per cent of GPs discussing nutrition with patients several times a day and with Medicare reporting a staggering 638 per cent increased use of dieticians in Australia over the last three years, the report aims to broaden the understanding of where chicken fits in the Australian diet, how it is produced in this country and how it contributes to the health of Australians. http://www.chicken.org.au/page.php?id=17&item=24 http://www.chicken.org.au/page.php?id=17&item=24 Tue, 20 May 2008 00:00:00 +1000