Poultry health and disease
Poultry can be affected by a variety of diseases and parasites. The two most serious diseases that must be kept out of poultry flocks are Newcastle disease and avian influenza. Although these two devastating diseases are not present in commercial ... [... more]
NSW Agriculture |
Newcastle Disease
Newcastle disease was first reported in poultry in Java in 1926 and later spread to Newcastle in England where it was first named. Vet authorities and the NSW Department of Agriculture have urged bird enthusiasts to cancel all bird and poultry ... [... more]
Burke's Backyard |
Food safety - storage
Incorrect storage of food can cause spoilage and food poisoning. High risk food should be kept below 5°C or above 60°C to avoid the 'temperature danger zone', where bacteria multiply fastest. High risk food includes meat, poultry, eggs, ... [... more]
Better Health |
Food safety when shopping
When shopping for food, you should choose, pack and transport it carefully to make sure it stays safe to eat. Take special care with high risk foods such as meats, poultry, smallgoods and prepared salads. When you buy high risk foods, try to ... [... more]
Better Health |
Bird flu - Better Health Channel.
Bird flu or avian influenza is spread between wild and domesticated birds and from birds to humans. Bird flu is lethal to poultry and potentially fatal in humans. The symptoms of bird flu in humans are similar to those of regular influenza. Avian ... [... more]
Better Health |
Gastroenteritis - salmonellosis
Salmonellosis is a form of gastroenteritis caused by Salmonella bacteria. Eating undercooked poultry or undercooked eggs may lead to a person getting salmonellosis. Symptoms of salmonellosis include diarrhoea which may contain blood or mucous, ... [... more]
Better Health |
What is listeriosis?
Listeriosis is an infection in humans caused by Listeria bacteria. These bacteria are widespread in nature. They are found in soil, dust, water, unwashed raw fruit and vegetables, fish, undercooked poultry, unpasteurised milk or dairy foods, soft ... [... more]
Child & Youth Health |
Bruce Aidells
Bruce Aidells is the founder of Aidells Sausage Company and author of nine cookbooks, including The Complete Meat Cookbook, The Complete Sausage Book, the "Meat" and "Poultry" chapters of the revised Joy of Cooking, and the key meat [... more]
Harper Collins |
Teriyaki grilled spatchcock
To spatchcock the poussins, use a knife or poultry shears to cut up one side of the backbone, then cut out the backbone altogether. Open out each bird on a chopping board, skin side up, and press down firmly with the palm of your hand. Cut off ... [... more]
All Recipes AU |
Salt crust chicken With bread sauce and beurre noisette
Salt crust cookery is an ancient technique which seems to have it's origins in Chinese cookery where poultry was packed in pure salt and baked. The method we are using here is common in France and utilizes a flour and salt dough to create a shell ... [... more]
Australian Womens Weekly |
PRO farm courses
The poultry industry is an important component of the agricultural sector of New South Wales producing meat, eggs and other quality products such as goose down. The industry is a leader in market development and use of technology. Various breeds ... [... more]
NSW Agriculture |
Ancona Chooks
In a few weeks the poultry spotlight will be on a relatively unknown breed of chook from Italy - the Ancona. It is the feature breed at this year's Royal Easter Show (3-18 April 1998 at Homebush Bay in Sydney). The Ancona is a glossy ... [... more]
Burke's Backyard |
