Antimicrobial Combinations that Help Protect Against Salmonella spp.&L. monocytogenes in Organic&Natural Poultry Products

This is a critical crossroads for the poultry industry with a majority of consumers demanding minimal or chemical free foods and the ever present threat of foodborne illness from Salmonella and Listeria associated with raw and ready-to-eat (RTE) poultry products. As a potential solution, we have demonstrated the effectiveness of novel, all natural antimicrobials. This proposed Phase II research will optimize combinations of antimicrobials that will provide additional hurdles of protection from Listeria and Salmonella to minimize the risk of foodborne illness for poultry. This research will minimize the growth of spoilage organisms to provide a much needed increase in shelf-life for these high-value products, while maintaining the quality of the organic foods. Specific details are contained in the Commercialization Plan. This proposal will add-value to agricultural wastes currently being burned as cheap fuel sources by upgrading thes waste product to food grade antimicrobials. We will do this in a sustainable manner that minimizes or eliminates most of the liquid wastes typically associated with biological extraction methods.