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ARS Home » Southeast Area » Fayetteville, Arkansas » Poultry Production and Product Safety Research » Research » Publications at this Location » Publication #315389
Title: Organic poultry: Developing natural solutions for reducing pathogens and improving production

Author
item Donoghue, Ann - Annie
item VENKITANARAYANANA, KUMAR - University Of Connecticut
item ARSI, KOMALA - University Of Arkansas
item WOO-MING, ANN - University Of Arkansas
item UPADHYAYA, INDU - University Of Connecticut
item JOHNY, ANUP - University Of Minnesota
item DARRE, MICHAEL - University Of Connecticut
item DONOGHUE, DAN - University Of Arkansas

Submitted to: Organic Agricultural Conference Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 5/25/2015
Publication Date: 8/26/2015
Citation: Donoghue, A.M., Venkitanarayanana, K., Arsi, K., Woo-Ming, A., Upadhyaya, I., Johny, A.K., Darre, M.J., Donoghue, D.J. 2015. Organic poultry: Developing natural solutions for reducing pathogens and improving production. In: Proceedings of the Organic Agricultural Conference, February 25-26, 2015, LaCrosse, Wisconsin. p. 1-5.

Interpretive Summary: Organic poultry production is one of the fastest growing segments of organic agriculture (20% increase/year since the establishment of the National Organic Program). Although most management practices in organic production are designed to promote bird health and prevent disease, lack of consistently effective organic therapeutics for enteric diseases can adversely influence bird health and the wholesomeness of poultry products. Enteric diseases such as necrotic enteritis, and food safety hazards caused by the pathogens Salmonella and Campylobacter, are high priority issues for organic poultry producers. Therefore, there is a critical need to develop strategies to promote gut health and limit disease/pathogens in organically-raised birds. Research from our laboratories indicates that natural compounds such as fatty acids and plant-derived essential oils have antimicrobial efficacy against poultry enteric pathogens and could provide solutions to address food safety and disease concerns in organic production systems. These selected compounds are all natural, listed as "Generally recognized as safe" (GRAS) by the Food and Drug Administration (FDA), and possess scientifically demonstrated antimicrobial properties. Data from our laboratories have shown that essential oil compounds such as the fatty acid caprylic acid, found in coconut oil and milk; trans-cinnamaldehyde, from cinnamon (Cinnamomum verum); thymol, from thyme (Thymus vulgaris) or oregano (Origanum glandulosum) and eugenol, from clove (Syzygium aromaticum, offer potentially safe and effective strategies for the control of food borne pathogens in organic poultry and comply with National Organic Program standards. This program is funded by USDA-NIFA-OREI 2011-01955.

Technical Abstract: Organic poultry production is one of the fastest growing segments of organic agriculture (20% increase/year since the establishment of the National Organic Program). Although most management practices in organic production are designed to promote bird health and prevent disease, lack of consistently effective organic therapeutics for enteric diseases can adversely influence bird health and the wholesomeness of poultry products. Enteric diseases such as necrotic enteritis, and food safety hazards caused by the pathogens Salmonella and Campylobacter, are high priority issues for organic poultry producers. Therefore, there is a critical need to develop strategies to promote gut health and limit disease/pathogens in organically-raised birds. Research from our laboratories indicates that natural compounds such as fatty acids and plant-derived essential oils have antimicrobial efficacy against poultry enteric pathogens and could provide solutions to address food safety and disease concerns in organic production systems. These selected compounds are all natural, listed as "Generally recognized as safe" (GRAS) by the Food and Drug Administration (FDA), and possess scientifically demonstrated antimicrobial properties. Data from our laboratories have shown that essential oil compounds such as the fatty acid caprylic acid, found in coconut oil and milk; trans-cinnamaldehyde, from cinnamon (Cinnamomum verum); thymol, from thyme (Thymus vulgaris) or oregano (Origanum glandulosum) and eugenol, from clove (Syzygium aromaticum, offer potentially safe and effective strategies for the control of food borne pathogens in organic poultry and comply with National Organic Program standards. This program is funded by USDA-NIFA-OREI 2011-01955.