UpDate - Vol. 14, No. 37, Page 4
July 20, 1995
Kathryn Kotula named adviser to Broiler Council

     Kathryn Kotula, assistant professor of animal and food sciences, has
been appointed scientific adviser to the National Broiler Council after a
nationwide search, in recognition of her research in poultry science and
her support for the industry.
     Kotula's primary responsibilities are to make recommendations to the
council based on scientific research, including food safety, and to
interact with the media to educate the general public about the safe
preparation and cooking of poultry and address issues of public concern.
     Her research involves the safety and quality of poultry and red meats
through the continuum of production and processing to the consumer's table.
     The commercial broiler industry is a $17 billion wholesale business
that began on the Delmarva Peninsula, the fourth largest broiler production
area in the country. Broilers are the largest agricultural industry in
Delaware.
     "In general, chicken is a nutritious, wholesome and a safe product,
and growers and processors are doing their part to make this so," Kotula
said. "However, consumers also have responsibilities, and part of my job is
to make them knowledgeable about poultry."
     In her other role in media relations, a nationwide mailing to
newspapers is being prepared featuring "Dr. Kotula's Food Safety Tips."
     Kotula recently made her TV debut on the "Susan Warnick Consumer
Show," a call-in program in Boston, and has since appeared on NewsChannel 8
and WTTG Fox Morning News in Washington, D.C. with other appearances
scheduled.
     Among the topics discussed was barbecuing chicken.
     Kotula gave several pointers on safe preparation of chickens for
outdoor chefs.
        * When barbecuing chickens on the grill, do not place them too
          close to the coals because, when the outside is crispy and done,
          the inside may not be thoroughly cooked.
        * When marinating a chicken, do not use the marinade to baste the
          chicken while cooking. Either make a fresh marinade or put aside
          and refrigerate some of the original batch that has never come in
          contact with the raw meat.
        * Use separate platters for the chicken before and after cooking.
        * Have clean hands, utensils and cutting boards.
        * Don't leave perishable foods lying around at picnics.
        * Use chickens two or three days after the sell-by date.
     Cooking a chicken to perfection is a fine line, Kotula said. The meat
should be thoroughly cooked, but palatable and tender.
     Although the U.S. Department of Agriculture recommends a temperature
of 180-185 degrees F, research has shown that 170-175 degrees F is as safe,
and the meat may be more tender and moist.
     What about range chickens? According to Kotula, they are no cleaner or
better than chickens raised in houses. "Chickens are gregarious birds and
tend to flock together. If I scattered a flock in a football stadium, they
would all gather together in a corner in their own space," she said.
     Kotula-who has bachelor's and master's degrees in animal and food
science, respectively, from the University of Maryland and her doctorate in
food science with minors in nutrition and microbiology from Cornell
University-said she is pleased with her new appointment.
     "Working closely with the industry will be helpful in my research and
teaching," she said.
                                                        -Sue Swyers Moncure