Reducing foodborne pathogens in organic poultry: Challenges and opportunities

Authors: ARSI, KOMALA - University Of Arkansas; DONOGHUE, DAN - University Of Arkansas; VENKITANARAYANAN, KUMAR - University Of Arkansas; Donoghue, Ann - Annie

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 12/18/2018
Publication Date: 3/12/2019
Citation: 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. p. 25-46.

Interpretive Summary: Organic poultry production is becoming increasingly popular in the United States with approximately 17% increase in the sales of organic meat and poultry, contributing $991 million in 2016. Even though the production costs for organic meat were 70-85% higher compared to conventional poultry, the net income from sales of organic chicken meat is 180% more than the conventional production, which makes it profitable for the producers. In spite of the growing popularity for the organic products, there is limited scientific literature related to health and welfare of poultry raised on organic production systems. There are several speculations about superior flavor, health benefits and safety of organic food products, however, there is little scientific evidence to confirm or dismiss such claims. The central philosophy of organic agriculture is to reduce the impact of agriculture practices on animals, humans and the environment. Based on the available literature key challenges for organic poultry producers are associated with: 1. Animal health and food safety implications; 2. Access to outdoors; 3. Slaughter and processing issues. 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. Challenges unique to organic production such as required outdoor access and availability of certified feed ingredients are also discussed.

Technical Abstract: Organic poultry production is becoming increasingly popular in the United States with approximately 17% increase in the sales of organic meat and poultry, contributing $991 million in 2016. Even though the production costs for organic meat were 70-85% higher compared to conventional poultry, the net income from sales of organic chicken meat is 180% more than the conventional production, which makes it profitable for the producers. Since the central philosophy of organic agriculture is to reduce the impact of agriculture practices on animals, humans and the environment, organic farming restricts the use of synthetic compounds (e.g., antibiotics, hormones, pesticides, and herbicides) in agricultural production. According to the Organic Farming Research Foundation (OFRF), complying with the organic standards is one of the most pressing needs of organic livestock and poultry production. 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 that are safe, effective and approved for improving the product safety and shelf-life of poultry meat and/or eggs. 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. 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. Challenges unique to organic production such as required outdoor access and availability of certified feed ingredients are also discussed.