Abstract
The landscape of commercial poultry production is changing due to increasing trends in consumer preference for organic sources of poultry products. This is in part due to perceptions regarding food safety and environmental issues, along with concerns for livestock animal welfare. Consequently, alternative poultry production systems such as small-scale farming and mobile poultry processing units (MPPUs) have achieved a certain level of popularity. However, these alternative production systems, like conventional poultry processing systems, face food safety concerns, due to potential of Campylobacter and Salmonella prevalence. Unlike stationary processing systems, MPPUs may have limited access to sanitation products as they often attempt to comply with organic processing regulations. They may also have limited access to a consistent, high quality water supply which may pose additional food safety and microbial contamination concerns. Due to these food safety concerns and potential limitations on traditional sanitizers, botanicals, organic acids, dry acids, bacteriocins, and phages may offer alternative potential solutions to ensure poultry product safety. The objective of this review is to discuss food safety concerns within alternative poultry processing systems, particularly MPPUs, and describe potential sanitizer strategies.
Highlights
Consumer preferences are leading to changes throughout the poultry industry (Northcutt and Jones, 2004; Fanatico et al, 2005; Meneses et al, 2017)
The objectives of this review are to explore food safety concerns within alternative poultry production processing systems, which can be affected by the source of the water being utilized and discuss sources of antimicrobials and sanitizers that may offer potential applications to overcome food safety issues associated with these systems
Because chlorine and peracetic acid (PAA), can be utilized in organic processing, these sanitizers have the potential for use in mobile poultry processing units (MPPUs) to eliminate these pathogens (7 CFR 205.605) (Northcutt and Jones, 2004; United States Department of Agriculture Food Safety and Inspection Service., 2010; O’Bryan et al, 2014)
Summary
Consumer preferences are leading to changes throughout the poultry industry (Northcutt and Jones, 2004; Fanatico et al, 2005; Meneses et al, 2017). This is compared to an increase of the total organic agricultural farming market share which rose only 23% (Philips, 2017) This is partially influenced by consumers believing the higher cost of pasture flock chicken at market implies a product higher in quality (Hanning et al, 2010; Van Loo et al, 2012). Chickens typically considered free range and raised outdoors in pasture flocks are perceived by consumers as being in a more “natural” environment (Fanatico, 1998; Jacob et al, 2008; Hilimire, 2012) These flocks can be processed for retail using systems such as mobile poultry processing units (MPPUs) described in research studies (Trimble et al, 2013; O’Bryan et al, 2017). Use of MPPUs for small scale pasture flocks is potentially advantageous, due to the limited scale of the operational production of these small farms and potential geographical distance from large-scale processing facilities (O’Bryan et al, 2014)
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