Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
68°F
Dew Point
65°F
Humidity
90%
Wind
CM at 0 mph
Barometer
29.76 in. F
Visibility
10.00 mi.
Sunrise
06:20 a.m.
Sunset
07:33 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 71 to 58 degrees with mostly clear skies. Winds will range between 6 and 10 miles per hour from the west. No precipitation is expected.
7-Day Forecast
Monday
71°F / 56°F
Clear
Tuesday
76°F / 56°F
Partly Cloudy
Wednesday
80°F / 56°F
Scattered Showers
Thursday
78°F / 65°F
Light Rain
Friday
70°F / 51°F
Light Rain
Saturday
66°F / 44°F
Sunny
Sunday
66°F / 44°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Monday...Temperatures will range from a high of 71 to a low of 56 degrees with mostly clear skies. Winds will range between 6 and 10 miles per hour from the west. No precipitation is expected.
Overnight ...Temperatures will remain steady at 57 degrees with clear skies. Winds will remain steady around 7 miles per hour from the west. No precipitation is expected.
Tuesday...Temperatures will range from a high of 76 to a low of 56 degrees with partly cloudy skies. Winds will range between 5 and 13 miles per hour from the westsouthwest. Less than 1 tenth inch of rain is possible.
Forced hot air can break the cycle of bacterial cross-contamination in poultry, according to new ARS research.

Forced hot air can break the cycle of bacterial cross-contamination in poultry, according to new ARS research. Photo By Supplied

With hot air treatment, bacteria fly the coop

Jan. 31, 2013 | 0 comments

Poultry producers can reduce bacterial cross-contamination in poultry cages by treating the cages with forced air that's been heated to 122°F, according to a study by U.S. Department of Agriculture (USDA) scientists.

While being transported in coops on trucks, poultry that have bacteria such as Campylobacter can contaminate, through their feces, other poultry that are free of pathogens. Those disease-causing bacteria can then be passed on to the next group of birds during the next trip, and so forth, unless the cycle is broken.

Campylobacter is a food-borne pathogen that can be present in raw or undercooked poultry. Since the bacteria are commonly found in the digestive tracts of poultry, they're readily deposited onto coops and trucks when contaminated animals are transported to processing plants.

In the study, Agricultural Research Service (ARS) microbiologists Mark Berrang and Richard Meinersmann collaborated with researcher Charles Hofacre of the University of Georgia at Athens.

Berrang and Meinersmann work in the ARS Bacterial Epidemiology and Antimicrobial Resistance Research Unit in Athens. ARS is USDA's principal intramural scientific research agency, and this research supports the USDA priority of promoting food safety.

The researchers tested the use of hot flowing air to speed the process of drying soiled or washed cages to lower or eliminate detectable Campylobacter on cage flooring.

When the hot flowing air was applied to fecally soiled transport cage flooring samples for 15 minutes after a water-spray wash treatment, Campylobacter levels declined to an undetectable level. Static heat at similar temperatures was not nearly as effective, and unheated flowing air was moderately effective, but less so than hot flowing air.

The study's results were published in the Journal of Applied Poultry Research.

Read more about this research in the January 2013 issue of Agricultural Research magazine.

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