What are the key microbiological hazards to consider when handling fresh chicken cuts?

Fresh chicken cuts can be contaminated with thermotolerant Campylobacter spp., especially C. jejuni and C. coli, which are common foodborne pathogens in broiler production. Control measures focus on biosecurity, management, and processing interventions to reduce these hazards. (source_id: s1)

How are 'started chickens' defined for regulatory purposes related to fresh chicken cuts?

In regulatory terminology, 'started chickens' are young chickens (including chicks, pullets, cockerels, and capons) that have been fed and watered and are less than six months old. These birds are the source of fresh chicken cuts that enter the market. (source_id: s2)

What disease risks affect the health of chickens used for fresh cuts, and does it pose a zoonotic threat?

Infectious bursal disease (IBD) can cause severe mortality in young chickens and lead to lymphoid depletion, but it has no reported zoonotic potential, meaning it does not pose a direct health risk to humans consuming fresh chicken cuts. (source_id: s3)

Fresh Chicken Cuts

Fresh chicken cuts are raw poultry protein obtained from broiler chickens. They are sold as fresh, chilled meat and have a high perishability requiring refrigerated storage.

Prices, specifications and international trade for fresh chicken cuts under HS 020713.

Fresh Chicken Cuts Price

$1,456USD/t

Published reference · Jul 1, 2026

Fresh chicken cuts is quoted in USD/t at POL. Historical customs values may differ from the headline reference.

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Fresh Chicken Cuts Historical Unit Values

Fresh Chicken Cuts Suppliers

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Fresh Chicken Cuts Exports and Imports

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Poland led reported fresh chicken cuts exports in 2025, at $3.2B.

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Fresh Chicken Cuts Specifications and Quality

Fresh chicken cuts grading factors include Appearance, Texture, and Odor.

Grading Factors

Quality assessment for fresh chicken cuts considers Appearance, Texture, and Odor.

Appearance
Buyers assess the visual quality of the cuts, looking for uniform color, no bruising, and intact skin.
Texture
Cuts should be firm to the touch, without mushiness or excessive dryness.
Odor
A fresh, mild poultry scent is expected; any sour or off‑odors indicate spoilage.
Bone integrity
Bones should be clean, free of splinters, and not exhibit signs of breakage.

Typical Specification Ranges

Fresh chicken cuts specifications record weight per piece, core temperature, ph (muscle). These are typical ranges, not guarantees for an individual lot.

Weight per piece	80–250 grams
Core temperature	0–4.00 °C
PH (muscle)	5.80–6.20

Common Defects

Recorded defects for fresh chicken cuts include Bruising, Excessive blood, and Foreign material.

Bruising
Discolored or softened areas caused by handling damage.
Excessive blood
Visible blood pooling or staining on the surface of the cuts.
Foreign material
Presence of feathers, bone fragments, or other contaminants.

Certifications

Certifications documented for fresh chicken cuts include USDA Organic and Global Food Safety Initiative (GFSI) approved. Their applicability depends on the individual product and shipment.

USDA Organic
Indicates the chicken was raised according to organic standards, including feed and antibiotic restrictions.
Global Food Safety Initiative (GFSI) approved
Shows compliance with recognized food safety management systems.

Fresh Chicken Cuts Facts and HS Code

Fresh chicken cuts belongs to poultry within protein and dairy. Its customs classification covers HS 020713.

Fresh Chicken Cuts HS Code

Also known as	Chicken wings
Product type	Raw
Form	Fresh
Position in the chain	Primary
Category	Poultry — Protein and dairy
HS codes	020713
HS6 description	Meat and edible offal; of fowls of the species Gallus domesticus, cuts and offal, fresh or chilled
Quoted in	USD/t
Reference location	POL

Production & Handling

Fresh chicken cuts storage guidance: Store fresh chicken cuts at a constant chilled temperature just above freezing, maintaining the cold chain continuously from packaging to delivery. This slows microbial growth and minimises quality deterioration, preserving the short shelf life of the product.

Production and Storage

Perishability	High
Temperature regime	Chilled
Storage conditions	Store fresh chicken cuts at a constant chilled temperature just above freezing, maintaining the cold chain continuously from packaging to delivery. This slows microbial growth and minimises quality deterioration, preserving the short shelf life of the product.
Production methods	Farmed
Processing steps	Slaughter of broiler chickens Evisceration and removal of internal organs Rapid chilling of carcasses Deboning and separation into standard cuts (e.g., breast fillets, thighs, drumsticks, wings) Trimming of excess fat and skin Cold storage of fresh cuts

Packaging

Typical fresh chicken cuts packaging includes Vacuum‑sealed tray and Modified atmosphere packaging (MAP).

Vacuum‑sealed tray
Cuts are placed on a tray and sealed in a vacuum‑tight film to preserve freshness.
Modified atmosphere packaging (MAP)
A gas mixture (often low oxygen) is used to extend shelf life while maintaining product quality.

Uses & Risks

Fresh chicken cuts is used in Retail fresh meat, Foodservice establishments, and Home cooking.

End Uses

Retail fresh meat
Sale of fresh chicken cuts to supermarkets and grocery stores for consumer purchase and home cooking.
Foodservice establishments
Supply of fresh chicken cuts to restaurants, catering firms, and institutional kitchens for preparation of cooked dishes.
Home cooking
Direct use of fresh chicken cuts by households for a variety of culinary preparations.

Uses and Related Commodities

Downstream industries	Supermarkets, Restaurants, Catering companies

Sourcing risks

Risk	Category	Severity	Mitigation
Avian Influenza (Bird Flu) DiseaseHigh Highly contagious viral infections (both low and high pathogenicity strains) can affect fresh chicken cuts, leading to severe illness or death in flocks and potential zoonotic transmission to humans.	Disease	High	Implement strict biosecurity, regular testing, vaccination where appropriate, and immediate culling of infected birds.
Infectious Bursal Disease (IBD) DiseaseHigh IBD virus targets young chickens, causing high mortality and immunosuppression that can increase susceptibility to secondary infections, impacting the safety and availability of fresh chicken cuts.	Disease	High	Use effective vaccines against serotype 1 IBDV, maintain hygiene in hatcheries, and monitor flock health closely.

Fresh Chicken Cuts Questions

What are the key microbiological hazards to consider when handling fresh chicken cuts?: Fresh chicken cuts can be contaminated with thermotolerant Campylobacter spp., especially C. jejuni and C. coli, which are common foodborne pathogens in broiler production. Control measures focus on biosecurity, management, and processing interventions to reduce these hazards. (source_id: s1)
How are 'started chickens' defined for regulatory purposes related to fresh chicken cuts?: In regulatory terminology, 'started chickens' are young chickens (including chicks, pullets, cockerels, and capons) that have been fed and watered and are less than six months old. These birds are the source of fresh chicken cuts that enter the market. (source_id: s2)
What disease risks affect the health of chickens used for fresh cuts, and does it pose a zoonotic threat?: Infectious bursal disease (IBD) can cause severe mortality in young chickens and lead to lymphoid depletion, but it has no reported zoonotic potential, meaning it does not pose a direct health risk to humans consuming fresh chicken cuts. (source_id: s3)