Conscious nutrition is a high priority for most people
More and more consumers want to know how healthy their food is and where it comes from – and that is a good thing. However, among the relevant information, persistent myths abound – including some about European poultry. Here are five truths that do away with common misconceptions.
European chickens and turkeys are raised in barns
In the whole of the EU, barn farming is the only form of farming used for poultry meat production. The birds can scratch, peck and move about on the floor according to their natural needs. In the chic...ken barns, an optimal environment is ensured for the birds in terms of light, humidity and other parameters. In organic and free range farming, the birds additionally have fenced-in green outdoor areas where they can move about freely. And there is always enough drinking water for the birds as well as species- and age-appropriate feed.
European poultry is free from hormones
The use of hormones and growth enhancers in breeding has long been banned throughout the EU. To optimise the rearing process, producers use a much more effective and at the same time animal-friendly m...ethod: contemporary, robust and healthy poultry breeds. In combination with balanced feed and optimal environmental conditions, this enables breeders to produce high-quality meat at affordable prices.
European poultry is free from antibiotic residues
Antibiotics may only be administered by veterinary prescription, and according to the principle ‘as little as possible, as much as necessary’. A responsible use of antibiotics is needed to treat i...ll animals so that their well-being is not compromised. In recent years, the use of antibiotics in the poultry sector has been drastically reduced by numerous measures across the entire breeding chain. They include improved biosafety, the selection of robust breeds, optimised feed and barn management (temperature etc.).
After treatment, the animals are slaughtered only after a legally prescribed waiting period – called the withdrawal period. This is to ensure that the meat that is later consumed by the consumer no longer contains any traces of medication in and the meat in the slaughterhouse is regularly inspected for traces of antibiotic residues.
European poultry is free of added water
In the EU, consumers can rely on buying pure muscle meat without any additional water injections. Poultry meat preparations, such as marinated meat, may contain water in addition to spices and other i...ngredients – which must be listed on the label. Of course, poultry meat preparations are also regularly subjected to strict inspections.
Poultry should not be rinsed before preparation
Most poultry recipes recommend rinsing the raw meat before preparation. However, this is useless and counterproductive from a hygiene point of view. A brief rinsing – unlike the later cooking - does... not eliminate the microorganisms that are always found on raw food. Meanwhile, a little splash during the washing can transfer microorganisms to adjacent foods that are later eaten raw. It is much more important to always cook poultry meat well (long enough, at high enough temperatures), and to wash all kitchen utensils well.
The content of this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency (CHAFEA) do not accept any responsibility for any use that may be made of the information it contains.