September marks the beginning of many things: back-to- school, fall, and football season. September is also the start of both National Chicken Month and National Food Safety Education Month.

As part of National Chicken Month, the National Chicken Council (NCC) invites you to keep watch for in-store promotions and online contests, recipes, fun facts and more. The average American will consume about 83 pounds of chicken this year. NCC encourages people this month: “Don’t be average.”

Follow us on Twitter (@ChickenFTW@RoostSocial@chickencouncil) and Facebook (The Chicken RoostChicken) for games, giveaways and tasty tailgating tips. Our Pinterest page will feature recipes and ideas for all your chicken meals and include specific ideas for including chicken when packing a school lunch.

NCC will also be celebrating National Chicken Month with a “Chicken a Day.” We will share a #chickenaday for each of the 30 days of September to reflect on all of the joy brought to us from America’s favorite protein. Whether it is your favorite chicken dish, a stuffed animal, a t-shirt or something else entirely, any picture that is  your “Chicken a Day” can be shared. When fans use the hashtag #ChickenADay they will automatically be entered into a sweepstakes to win $500, enough for one free chicken meal per week for a year – through either a gift card to a local grocery store or to a local chicken chain restaurant. The winner will be chosen randomly from the pool of entrants and contacted to claim their prize.

As part of National Food Safety Education Month, NCC is joining with the Partnership for Food Safety Education (PFSE) to bring safe food handling and cooking practices to the forefront of consumers’ minds.

According to new research from the University of California, Davis, many consumers do not follow recommended food safety practices in preparing their own meals at home. Among the findings:

  • Most participants, 65 percent, did not wash their hands before starting meal preparation and 38 percent did not wash their hands after touching raw chicken.
  • Nearly 50 percent of participants were observed washing their chicken in the sink prior to preparation, a practice that is not recommended as it leads to spreading bacteria over multiple surfaces in the kitchen.
  • Forty percent of participants undercooked their chicken, regardless of preparation method and only 29 percent knew the correct USDA recommended temperature of 165 degrees Fahrenheit.
  • Researchers observed that cooking thermometers were not widely used, with only 48 percent of participants owning one.

PFSE and NCC will also be participating in two Twitter chats on September 25th: “I Live Food Safety Month 365 Days a Year” and “Kanny Kitchen- Food Safety Basics for a Hectic Life.” Follow @Fight_BAC to get all the details.

Information and educational tools are available free at For more information about safe handling and cooking tips for chicken, click here.

U.S. Agriculture Secretary Tom Vilsack said this week at the start of the National Clean Energy Summit that he is confident that the final 2014 Renewable Fuel Standard will be better for biofuels than what EPA had initially proposed last year.

According to Politico – when talking to reporters, Vilsack referred to EPA Administrator Gina McCarthy’s remarks earlier this week indicating that the required blending volumes will rise, adding “Americans are indeed using more fuel than six, eight, nine, 12 months ago, and that’s obviously going to translate to additional opportunities in the RFS.”

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Chicken exports in July this year increased 1.6 percent in quantity but slipped 1.2 percent in value, respectively when compared with a year earlier.

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The animal industries finally have a positive multiple-year outlook, writes Chris Hurt, an agricultural economist at Purdue University, in a new paper, “Rebuilding U.S. Animal Industries.”

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Perdue Foods said on Wednesday it has stopped using antibiotics at its chicken hatcheries, completing a five-year effort.

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Sanderson Farms, Inc. has announced management changes within the company’s live production division.

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U.S. total broiler slaughter data for the week ending September 6 is estimated by USDA’s Poultry Market News Service to be 144,660,000 broilers, a 3-percent increase from the same week a year earlier.

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