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Appalachian and USDA-ARS tackle foodborne pathogens in organic poultry

By Joseph James Whitworth contact

- Last updated on GMT

Appalachian and USDA-ARS will examine compounds from plants such as cinnamon, oregano and cloves. Picture: iStock
Appalachian and USDA-ARS will examine compounds from plants such as cinnamon, oregano and cloves. Picture: iStock

Related tags: Agriculture

A project has received $50,000 to examine plant-derived compounds to reduce foodborne pathogens in organic poultry production and provide food safety and processing training.

The funding comes from the Poultry Production and Product Safety Research Unit of the US Department of Agriculture’s Agricultural Research Service (USDA-ARS).

Appalachian State University will work with the USDA-ARS to examine compounds, from plants such as cinnamon, oregano and cloves, including trans-cinnamaldehyde, carvacrol and eugenol, for reducing pathogens in organic poultry production.

Dr Anne Fanatico, assistant professor at Appalachian State University, said its teaching and research farm is an example of a small farm that raises fruits and vegetables along with livestock, including free-range eggs and chicken meat.

“It provides an excellent site for outreach and training in organic food production. In addition, the sustainable development farm has a mobile processing unit for on-farm poultry slaughter, which is shared in the high country farming community.”

Dr Fanatico and farm staff will develop training and provide outreach on processing, packaging and handling poultry products on small farms to maintain high food safety for such items and eggs, vegetables and other produce.

The project also involves Annie Donoghue, research leader for USDA-ARS’ Poultry Production and Product Safety Research Unit and Jim McLaughlin, owner and founder of Cornerstone Poultry Ventures, a dealer of poultry processing equipment in Wilkesboro.

Related topics: Food Safety & Quality

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