About The Forest-blade. (Swainsboro, Ga.) 1996-current | View Entire Issue (April 22, 2020)
The Forest-Blade • ummiEmaniielConntyLive.com • Swainsboro, Georgia • April 22, 2020 3D Legals your objections, unless you qualify to file as an indigent party. Contact Probate Court personnel for the required amount of filing fees. If any objections are filed, a hearing will be scheduled at a later date. If no objections are filed, the Petition may be granted without a hearing. DON E. WILKES Judge of the Probate Court By: Jeanie Hooks Clerk of the Probate Court PO. Box 70/ 125 S. Main Street Swainsboro, Ga. 30401 Address 478-237-7091 Telephone Number I NOTICE OF INCORPORATION Notice is given that articles of incorpo ration that will incorporate Reflections of Love Christian Ministry, Inc have been delivered to the Secretary of State for filing in accordance with the Georgia Nonprofit Corporation Code. The initial registered office of the corporation is located at 428 West Main Street, Swainsboro, Georgia 30401 and its initial registered agent at such address is Victor Manuel Figueroa, Jr. IN THE SUPERIOR COURT OF EMANUEL COUNTY STATE OF GEORGIA In Re : Name Change Civil Action File No. 20CVA1 FINAL ORDER The above and foregoing Petition to Change Name coming on to be heard pursuant to law, and it appearing that notice has been published pur suant to law and that no objections have been timely filed, and it fur ther appearing that sufficient grounds exist for the granting of the relief prayed for in said Petition and that no reason appears showing why said prayers should not be granted, (a) That the name of Joyce Richards, Petitioners , be changed to DayYah Bhat.Tsizown Yisrael (b) That such name change shall not operate to authorize petitioner to fraudulently deprive others of any legal rights under the law. SO ORDERED, this day of , 20 . JUDGE, Superior Courts Southern Judicial Circuit Presented by: Joyce Richards Petitioner RETAIL DISTRIBUTED SPIRTS ADVERTISEMENT (PACKAGE STORES ONLY) NOTICE IS GIVEN THAT Junction Station & Junction Package LLC THROUGH Peggy Akridge, 1018 Highway 57E, Twin City, Ga 30471, has applied for a license to sell Beer, Wine & Liquor at retail at 2562E US Highway 80W, Adrian, Ga 31002. (From page 2D) hereby notified to show cause why said Petition should not be granted. All objections to the Petition must be in writing, setting forth the grounds of any such objections, and must be filed with the Court on or before 10:00 A.M. MAY 11, 2020. BE NOTIFIED FURTHER: All objec tions to the Petition must be in writing, setting forth the grounds of any such objections. All objections should be sworn to before a notary public or before a Probate Court Clerk, and filing fees must be tendered with One smart chick... (From front page) "My head was always in a book, so one summer I taught him how to read, starting with a Berenstain Bears book. And, now he can read anything you give him," Heard says with an enthusiastic smile. Since October 2019, Heard has brought that genuine all-in, can-do approach to bear in her new role at the "all feather" associa tion, where she is responsible for adminis tering USPOULTRY and the USPOULTRY Foundation's comprehensive research pro gram and Board Research Initiative pro gram. All told, these programs are funded to the tune of $1 million annually on a wide range of poultry and egg production and processing topics. It's a big job, tailormade for the poultry veterinarian, who by all counts is a bit of an overachiever. As the former director of the federal National Poultry Improvement Plan (NPIP) for eight years, Heard oversaw the successful voluntary federal program that coordinates and evaluates state and indus try programs to establish poultry breeding stock, commercial poultry and hatchery product standards for all 50 states and Puerto Rico. Before that, Heard spent several years as a student researcher in the field, working with several industry and government orga nizations, including the Poultry Diagnostic Research Center; USDA Agricultural Research Service's (ARS) Southeast Poultry Research Laboratory and the USDA-ARS Russell Research Center; and Foster Farms Turkey, Fieldale Farms and Pilgrim's Pride, among others. Meatingplace interviewed Heard to get a read on her vision for leading the associ ation's research initiatives and programs into the future — and what her next great achievement might be. Meatingplace: What drew you to accept the position as director of research at USPOULTRY, and what do you like best about the job so far? HEARD: I have worked with the folks here at USPOULTRY for many, many years. It's a great group of people. Everyone here is extremely hard working and dedicated to serving the industry. I really like that aspect of the association. And, I'm super excited to be in the position that I'm in right now. The previous director, Dr. John Glisson, who has been my mentor, has done some awesome things with the program over the last eight years. It's a real honor to step into his shoes. The USPOULTRY research program is one of a kind. It's dynamic and it's con stantly evolving to meet the needs of the poultry industry. The research mission of USPOULTRY gives me the opportunity to really make a difference. In this position, I have the ability to be right at the forefront and that's just where I like to be. I get to meet and work closely with the research ers and be of assistance and service to the industry. That's what's most important to me in any position that I'm in, using my knowledge and expertise to give back to the industry. Also, I like to stay busy, and right now in the research program, we have between 35 and 45 active poultry research projects going on, with about $3 million dollars invested at any given time. To date, we've invested over $32 million into tackling the issues of the poultry industry. That number is going to continue to grow, and I'm really excited and happy to be a part of being able to focus our funding in areas where it's most needed. Meatingplace: What's your vision for the USPOULTRY research program? HEARD: First and foremost, I plan to continue the great work of my predecessors in making sure that USPOULTRY's research program is timely, responsive and effec tive in terms of the changing needs of the industry. Second, I would like to continue to increase support for the university poultry research community. There's been dimin ished availability and research funds and this has had very visible effects on the uni versity poultry researchers over the last 25 years. University researchers cannot thrive in an academic environment unless they have funding for their projects. Likewise, departments of poultry science and other centers that perform poultry research can not effectively justify their existence within a university unless they can be partially funded for their programs with external research dollars. I would like to collaborate with other organizations and associations dedicated to funding much-needed poultry research so that we can combine our research dollars and money and foster opportunities for researchers. And, I would like to attract more innovators and scientists to the area of poultry health research through the USPOULTRY research program. Another goal of mine is to get out into the field more to monitor and assist firsthand with our ongoing funded research projects, so I can use my training and education as a poultry veterinarian out in the field as well. I don't want to just sit in the office and read researchers' progress reports and think 'Gosh, I wonder how this went?' I would like to be there to see [the research] going on, to be involved. Meatingplace: You mention funding challenges faced by poultry researchers. Why is this an issue and what can be done to address it? HEARD: As available competitive research funds have dwindled, the viability of poultry research as an academic voca tion for young researchers has weakened. And the attractiveness of a department of poultry science as a research unit for a uni versity to support has faded. We have seen poultry science departments either closed or merged with animal science departments. In the United States, we currently only have six departments of poultry science, and there is one of those that may no longer exist after this year. They're typically struggling to maintain productivity because of dra matic reductions in their operating budgets. In many cases, when a faculty member or a poultry scientist retires that position is left vacant. Today, poultry researchers have to resort to every option possible for research funds. Very important research is still being per formed at our universities but it is pri marily being funded by private companies and research foundations. It is extremely important to me that we continue to fund those researchers who devote their time, their efforts and their knowledge specifi cally on poultry research, because we need them. I would like to collaborate with other organizations and associations dedicated to funding much-needed poultry research so that we can combine our research dollars and money and foster opportunities for researchers. And, I would like to attract more innovators than scientists to the area of poultry health research through the USPOULTRY research program. Meatingplace: What do you think are the most exciting developments in poultry science over the last decade? HEARD: One of the most exciting devel opments is robotics in the poultry industry. Of course, research continues in the tra ditional areas of poultry production and health. However, we've seen exceedingly more emphasis on progress and advance ment in robotics, in the processing plant specifically. We currently have active research projects ongoing to develop robotics to perform some of the routine online tasks in the pro cessing plant. We also have research studies going on right now on how robotics can be used in the field as well, to assist with monitoring flock health, and in welfare issues, such as weighing birds, helping with catching birds and general animal welfare. I think this trend has started a few years back, and I think it's going to continue to grow in the poultry industry as we move forward. Also, augmented reality and virtual reali ty technology is becoming more commonly used in the industry. Augmented reality applied in the processing plant can be used for training purposes, so [operators] can actually see in real time what is actually happening. Here at USPOULTRY, we're tapping into the virtual reality / augmented reality world as well, and working with some poultry companies to develop that technology for use in their companies. Meatingplace: Any other big develop ments? HEARD: The other significant develop ment is the changes in antibiotic use within the poultry industry and the introduction of No Antibiotics Ever [NAE] programs. As you know, during the period 2013-2017, FDA made changes to antibiotic usage guidelines for food animal industries. The veterinarian feed directive required veterinarian over sight of antibiotic usage and FDA guidance for industry restricted the use of medically important antibiotics. Medially important antibiotics are those that have been declared to be important for humans...so [these] can now only be used in poultry for therapeutic purposes. During that same period of time, in response to consumer interest, many com panies that sell poultry products announced plans to cease selling products that originat ed from flocks treated with antibiotics. And this created a market for the No Antibiotic Ever [chicken], which has really just kind of taken off. I believe that over 50% of the industry produces NAE poultry. But I would emphasize, the poultry industry is not trying to eliminate antibiotic usage. Instead, it has shifted away from it for medically important antibiotics, those that are not important for human medicine. The industry knows that antibiotics stew ardship is the goal, and there's still today several diseases that require occasional use of antibiotic intervention, such as necrotic enteritis and E. coli infections. Meatingplace: Has there been any research on the impact of reduced antibi otic usage in the poultry industry? HEARD: Yes, USPOULTRY recently announced the release of the first-ever report on antibiotic usage in the United States for the poultry industry. The report was com piled by Dr. Randy Singer [University of Minnesota], our funded researcher for this project. It was supported by USPOULTRY, as well as FDA and USDA, and it covers the broiler and turkey industries from the hatchery to the day of slaughter from 2013 to 2017. This was the first report ever to span that length of time looking at antibiotic use within the industry. The report represents data from 72-93% of the broiler industry and 77-82% of the tur key industry, which really gives us a good idea of how antibiotics are used in the poul try industry. And, because it's based on data from the majority of these industry compa nies, it provides confidence that the data found in this report are accurate estimates of antibiotic use in the entire broiler and turkey industries. It's significant that the industry voluntarily gave this information to produce this report. The poultry indus try has exerted tremendous effort towards improving antibiotics stewardship. The report captures the response of the broiler and turkey industries to the regula tory rulings and market voices that affect ed antibiotic usage during this five-year period. And, it clearly demonstrates the ability and desire of the poultry industry to improve antibiotic stewardship and shift dramatically away from the use of medical ly important antibiotics. We're going to continue to monitor anti biotics used in the poultry industry, fund this project and publish the report each year. Meatingplace: What kinds of food safety research is on the docket for USPOULTRY? HEARD: USPOULTRY has invested mil lions of dollars towards funding research for food safety, and we will continue to do so as issues arise. New research will defi nitely help the industry to learn even better ways to reduce potential hazards and meet the needs of consumers for safe, wholesome poultry products being produced in the United States. The food safety research has been and continues to be very broad based, with scientists looking at many varied aspects of the topic. Much effort has been invested in first understanding the impacts of poul try housing and production practices with regard to contamination of poultry prod ucts. Research has provided innovations in using vaccines to control the colonization of salmonella within poultry. Today, we have research underway to improve current salmonella vaccines and to develop similar vaccines to control Campylobacter, which is another huge food safety concern within the poultry industry. From a pre-harvest perspective, we've also got university-based research trials in progress on commercialized feed and drinking water system products used to control salmonella colonization of poultry within poultry houses. Likewise, research is active in the area of competitive exclusion to determine a practical method to use [this approach] to reduce the colonization of poultry for salmonella and Campylobacter. Reducing of the contamination of poultry meat throughout and after the slaughter process is another focus of many of our ongoing food safety research projects. The use of chemicals and the application meth ods for those chemicals to reduce contam ination continues to be a major emphasis for research. For example, we recently pub lished a paper on the use of peracetic acid in the processing plant. Meatingplace: With camplylobacter per formance standards for poultry on the horizon, do you think there will be more research on this bug? HEARD: I believe so. I think this is going to be kind of a compounding, where we learn a little bit here, we learn a little bit there. A lot of the research that we fund, I would say most of it is on salmonella as opposed to campy, but a lot of the same principles can be applied to Campylobacter as well. As far as the performance standards, yes, I think it's going to take a while for us to dig down and figure out how we can best apply research to help producers and processors meet those standards. I think a lot of that is going to happen in the field, seeing what is there and how it's coming through the pro cessing plant. We have a lot more work to do but I think it's going to all come together so that we can figure out a good way to help processors meet the Campylobacter perfor mance standards in order to maintain their operations. Meatingplace: Will the USPOULTRY research program continue to advance studies on woody breast? HEARD: Much of the woody breast research in the U.S. has been funded by USPOULTRY and the USPOULTRY Foundation. It is a huge issue. Over the past few years, as we know, an economically important condition affecting the breast muscle of broiler chickens called wooden or woody breast emerged in the broiler indus try. The condition is characterized by hard or chewy areas within the breast meat, mak ing it unsuitable to be used as breast fillets. Woody breast is a good example of how major issues within the poultry industry can be confronted and solved through applied research. In the past five to 10 years, USPOULTRY and the USPOULTRY Foundation have funded 10 research proj ects on woody breast. In every project, we found more and more little bits of infor mation that we're able to put together. The accumulated knowledge gained through those research efforts have led to a better understanding of woody breast and white striping to provide some pathways to solu tions. Many of the projects in progress are focused on characterizing these problems, discovering the causes, and finding meth ods to reduce the incidents. Other projects are focused on using imag ing technologies to identify affected breast fillets during processing. For example, we recently funded a project that has led to a novel method of sorting breast fillets in the processing plant. This bioelectrical impedance analysis method can be used effectively to differentiate between normal and severely affected woody breast meat in the processing plant. Quality assurance personal can use this method as an efficient handheld system in the processing plant to ensure the quality of the meat being sent to the customers. Also, this method can reduce human error in sorting breast fillets, and companies can use this device to determine the percentage of normal versus severely affected woody breast fillets, and track trends by season to see if there are any seasonal changes, or management practices that go along with the incidents of woody breast. Meatingplace: Where do you think poul try research will be headed in the future? HEARD: It's difficult to predict where poultry research will go, but to some degree I think it will continue to focus on the tradi tional poultry diseases, poultry health and poultry animal welfare. I think a lot will be based on government pressure and consum er activism. Continuing efforts in animal welfare, environmental management, food safety and alternative methods of disease control are very likely. I think that we'll see more in artificial intelligence and robotics, and virtual and augmented reality. And, I'm seeing it already. I'm getting significant numbers of research proposals in those areas. I think the public's concern for welfare of animals produced for food has become a major driver of change in food animal industries, and this probably has had more of a significant effect on the poultry indus try than any other industry. Fortunately, the perceptions of animal welfare held by its advocates are based on very little science. Until recently, few truly scientific studies have been conducted to evaluate poultry welfare. Studies have been completed, and are underway, to evaluate many aspects of the impact of poultry production practices, the egg industry and on the welfare of birds.
