A SURVEY OF COMMON PRACTICES IN COMMERCIAL TURKEY PROCESSING FACILITIES AND THEIR EFFECTS ON WATER USE

Authors: Northcutt, Julie; Jones, Deana

Submitted to: World Poultry Science Association Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 12/3/2003
Publication Date: 7/25/2004
Citation: Northcutt, J.K., Jones, D.R. 2004. A survey of common practices in commercial turkey processing facilities and their effects on water use. [abstract] World Poultry Science Association Proceedings. p.52.

Interpretive Summary:

Technical Abstract: A survey of turkey processing facilities across the U.S. was conducted to determine the relationship between common industry practices and water use. Data from the surveys were categorized and the relationship between the categories was analyzed for significance using Chi-square. Approximately 85% of the respondents are on city water (P < 0.05), with 77% of the facilities discharging to city sewers. Ninety-two percent of the respondents operate 5 d each week (P < 0.0001). The majority (46.1%) of the responses were from the Northeast, followed by the Central (26.9%), Southeast (19.2%) and West (7.7%). There was no relationship between region of the U.S. and average water use to process a turkey (before or after HACCP), amount of water recycled, or cost of water. Ninety-two percent of the respondents reported that they use a coop/truck washing station, but there was no relationship between use of a coop/truck washing station and average water use (before or after HACCP) or amount of water recycled. Water is recycled in 31% of the facilities that responded to the survey (P < 0.0001), but there was no relationship between water recycling and size of facility (birds per day). Data from this survey may be used to identify common industry practices where water conservation efforts could be applied. Key words: turkey processing, water, HACCP, recycling