There is a shift in production to the regional integrated producers from the conventional farmers. 95 per cent of the broilers are reared in “all in, all out” rearing, giving enough down-time between the crops to get rid of the residual infections.

The broiler chicks are produced from healthy breeders and in modern hatcheries reducing the chances of vertically transmitted infections.

Most of the integrators have organised feed mills and the feed is processed by steaming, pelleting and crumbling. The feed is packed in new sacks every time.

Government agencies such as Pollution Monitoring Lab and Centre for Science and Environment started looking into the hygienic and residual issues in the chicken meat. Recently survey samples were collected and analysed. Residues of antibiotics were found though at very lower levels.

The findings have created an awareness among the consumers and producers about the routine use of antibiotics as growth promoters and implementation of withdrawal period if it was inevitable to treat the flock.

The producers in the industry have decided to stop the usage of the antibiotic gowth promoters. The safe withdrawal periods are being worked out.

The concept of production and marketing of “organic chicken” is yet to start. With Government agencies setting standards for “safe foods” and with growing awareness in the high income and educated consumers, the concept is not faraway.

Only seven per cent of the broilers produced in India are mechanically slaughtered and chilled or frozen. The short time-gap between the slaughter and cooking has not created any health issues with chicken consumers so far.