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Reducing Foodborne Pathogens in Organic Poultry: Challenges and Opportunities

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Food Safety in Poultry Meat Production

Part of the book series: Food Microbiology and Food Safety ((PRACT))

Abstract

Organic poultry production is becoming increasingly popular in the United States with a steady increase in the sales of organic meat and poultry. Although organic food products may represent a safer alternative with regards to chemical contamination of the product, control of foodborne pathogens in organic poultry is particularly important because consumers of these products perceive them as being safer and choose them for children, the elderly and immunocompromised people. Salmonella and Campylobacter are two major foodborne pathogens epidemiologically linked to the consumption of chicken and eggs which together account for most of the laboratory-confirmed cases of bacterial gastroenteritis in the United States. Although the conventional poultry industry is equipped with several interventions to control these pathogens on meat and eggs, organic poultry producers have access to only a limited number of antibacterials (eg. weak organic acids, chlorine, oxidizing compounds) that are safe, effective and approved for improving the product safety and shelf-life of poultry meat and/or eggs. This is a concern for organic producers because they cannot control proper cooking and other food safety practices of consumers once the poultry products are sold. This chapter discusses the food safety challenges and potential strategies to reduce pathogens both in preharvest and postharvest conditions while conforming to organically approved methods.

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Authors and Affiliations

  1. Department of Poultry Science, University of Arkansas, Fayetteville, AR, USA

    Komala Arsi & Dan J. Donoghue

  2. Department of Animal Science, University of Connecticut, Storrs, CT, USA

    Kumar Venkitanarayanan

  3. Poultry Production and Product Safety Research Unit, ARS, USDA, Fayetteville, AR, USA

    Ann M. Donoghue

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  1. Komala Arsi
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  2. Dan J. Donoghue
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  3. Kumar Venkitanarayanan
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  4. Ann M. Donoghue
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Correspondence to Ann M. Donoghue .

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Editors and Affiliations

  1. Department of Animal Science, University of Connecticut, Storrs, CT, USA

    Kumar Venkitanarayanan

  2. College of Veterinary Medicine, North Carolina State University, Raleigh, NC, USA

    Siddhartha Thakur

  3. Department of Food Science, University of Arkansas, Fayetteville, AR, USA

    Steven C. Ricke

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Arsi, K., Donoghue, D.J., Venkitanarayanan, K., Donoghue, A.M. (2019). Reducing Foodborne Pathogens in Organic Poultry: Challenges and Opportunities. In: Venkitanarayanan, K., Thakur, S., Ricke, S. (eds) Food Safety in Poultry Meat Production. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-030-05011-5_2

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