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Antimicrobials for foodborne pathogen reduction in organic and natural poultry production¹

S. A. Sirsat^*, A. Muthaiyan and S. C. Ricke^*,,2

^* University of Arkansas, Department of Poultry Science, Fayetteville, AR 72701; and University of Arkansas, Center for Food Safety-IFSE and Department of Food Science, Fayetteville, AR 72704

² Corresponding author: sricke{at}uark.edu

Antimicrobials currently used in the conventional poultry industry include physical, chemical, and biological hurdles. However, there is a need for natural and organic antimicrobials to make the food safe and to retain its natural taste and texture. Potential natural or organic antimicrobials include bacteriophages, bacteriocins, antibody therapy, vaccination, and the use of natural plant compounds such as essential oils. Genomic methods applied to Salmonella responses to multiple interventions may offer opportunities to optimize combinations that are the most effective.

Key Words: biological antimicrobial • poultry • microarray • multiple hurdle

¹ Papers from the Current and Future Prospects for Natural and Organic Poultry Symposium were presented at the Poultry Science Association’s 97th Annual Meeting in Niagara Falls, Ontario, Canada.