Essential oils: Opportunities to improve food safety in organic poultry production and processing

Authors: KOLLANOOR JOHNY, ANUP - University Of Minnesota; MARTIN, WAYNE - University Of Minnesota; VENKITANARAYANAN, KUMAR - University Of Minnesota; Donoghue, Ann - Annie

Submitted to: Midwest Poultry Federation Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 3/12/2019
Publication Date: 3/12/2019
Citation: Kollanoor Johny, A., Martin, W., Venkitanarayanan, K., Donoghue, A.M. 2019. Essential oils: Opportunities to improve food safety in organic poultry production and processing. In: Proceeding of the Midwest Poultry Federation. 2019 Midwest Poultry Federation Convention, March 12-14, 2019, Minneapolis, MN. p. 1-10.

Interpretive Summary: Poultry is the most widely consumed meat in the U.S. and predicted to have increased consumer demand and production in the years ahead. The increase in consumers’ interest in antibiotic-free, naturally–produced poultry has resulted in the impetus of this growing segment of the poultry market. Despite the growing market and increasing sales, the major challenge for the organic poultry segment is the production costs. Although such limitations exist, an increased segment of consumers seems to be willing to pay the premium price for organic poultry meat. However, another major challenge in any poultry production system is the issue of pathogens. Among the important poultry pathogens, Salmonella is one of the major contributors of human foodborne illnesses in the U.S. The incidence of non-typhoidal salmonellosis has steadily increased over the years, with poultry meat and eggs contributing to a significant 22% of the outbreak-associated Salmonella infections in humans . Although alternatives such as probiotics and prebiotics are being explored as potential antimicrobial agents in live production, several limitations exist in the use of these approaches. An emerging strategy against pathogens that may have a positive impact on organic poultry production and processing is the use of essential oils. With no antibiotics being allowed in organic production, essential oils present tremendous opportunity with their different constituent components that could be highly active against common foodborne pathogens, including Salmonella. Our investigations have focused on exploring the antibacterial potential of essential oils and their ingredients in live production and processing of organic poultry. Results from our studies indicate that plant essential oils can reduce Salmonella colonization in chickens and can also be effective in reducing the post-harvest contamination.

Technical Abstract: Poultry is the most widely available organic meat in the U.S. and recent reports indicate that organic chicken is purchased by the majority of American organic shoppers. In 2016, the sale of organic chicken and eggs increased to $750 and $815 million, respectively. The increase in consumers’ interest in antibiotic-free, naturally–produced poultry has resulted in the rapid growth of this segment of the poultry market. A major challenge in any poultry production system is the issue of pathogens. Among the important poultry pathogens, Salmonella is one of the major contributors of human foodborne illnesses in the U.S. The incidence of non-typhoidal salmonellosis has steadily increased over the years, with poultry meat and eggs contributing to a significant 22% of the outbreak-associated Salmonella infections in humans. Since antibiotics cannot be used in organic poultry production, alternative, organic-friendly strategies are warranted to control pathogens, including Salmonella. Besides, the processing of organic poultry requires effective antibacterials to control pathogens in meat and/or eggs. An emerging strategy against pathogens that may have a positive impact on organic poultry production and processing is the use of essential oils. Studies conducted in our laboratories suggest that essential oils and their ingredients could be powerful antibacterial agents in organic poultry production.