Description

Poultry meat and eggs are excellent sources of protein and other nutrients, but the production of food products from any animal always carries the risk of food-borne pathogens. While all poultry producers make every effort to produce as ‘clean’ a product as possible it is important that consumers follow proper food handling guidelines.

While chickens are the most recognized source of poultry meat and eggs, other poultry species can also provide these products. Ducks can be raised for either meat or eggs just as there are chicken broilers and egg layers. Turkeys and geese are typically raised only for meat production. Game birds (pheasants, chukars, guinea fowl, etc.) can be raised for slaughter or for release into hunting preserves.