Consumer Reports Study On Bacteria in Fresh Poultry Did Not Convey a Known Alternative for Pathogen Reduction According to MBA Poultry.

Business Editors & Health Writers

OMAHA, Neb.--(BUSINESS WIRE)--Dec. 16, 2002

Results From USDA-Funded Study Point to Air Chill

as Means for Further Safety

A study conducted by Consumer Reports, which indicated bacteria contamination in about half of the chicken analyzed from four leading national brands, highlights the need to provide consumers a safer chicken, said Mark Haskins, founder and CEO of MBA Poultry.

Haskins said his company is providing consumers a safer alternative to the chicken they are purchasing today. MBA Poultry (a company not cited in the Consumer Reports study) produces Smart Chicken, the country's only air-chilled chicken.

Air chilling is an alternative means of cooling fresh chicken prior to packaging. All other chicken processors in the U.S. immerse chickens in a communal ice water bath during processing. Birds retain up to 8 percent water using this method, and are exposed to heavy cross-contamination.

"The Consumer Reports study should serve as a wake-up call to the poultry industry that there is a safer way to process chicken and preserve water," said Haskins. "Western Europe realized more than 35 years ago the bacteria concerns of chicken and that is why air chilling is the standard process they use to prepare fresh birds for consumers. Canada is also moving to the air chilled method, but in the U.S. MBA Poultry is the only company using this method. Not only are we selling 100 percent chicken and not 8 percent water, but we are also learning that it provides enormous benefits for the consumer based on its superior food safety."

Haskins said a U.S. Department of Agriculture-funded study conducted by the University of Nebraska last year compared bacteria pathogen levels in the air-chilled chicken to the typical water-immersed product. Baseline results from the study show a significant reduction in harmful bacteria noted in the Consumer Reports article, including Salmonella and Campylobacter.

"Air chilling is safer for the consumer and it makes sense when you compare it to the water-immersion process," Haskins said. "With Smart Chicken, we are removing the opportunity for bacteria to cross-contaminate and thrive."

Haskins said his company has contacted Consumer Reports to offer Smart Chicken for testing.

Smart Chicken is produced by MBA Poultry of Tecumseh, Neb. Although only two years old, Smart Chicken is sold in more than 3,000 stores and more than 20 states. More information is available at: http://www.smartchicken.com. The Consumer Reports story is available at www.consumerreports.org.