Project Number: 6022-32420-001-35-I
Project Type: Interagency Reimbursable Agreement
Start Date: Sep 1, 2017
End Date: Aug 31, 2022
1) Reduce Salmonella on eggs using natural, food-grade plant compounds (eugenol, carvacrol, and ß-resorcylic acid) applied as a post-harvest antimicrobial wash, spray, fumigation or coating treatment; 2) reduce Salmonella and Campylobacter on poultry carcasses using plant compounds at critical control points in the processing line (scalding and chill tank); 3)determine the quality, shelf life and consumer acceptability of poultry carcasses and eggs subjected to the interventions; 4) benefit-cost assessment of organic egg/carcass disinfection process and operation; and 5) organize hands-on demonstrations on the use of natural interventions at certified organic farms.
Research will focus on: 1) use of plant molecules (Beta resorcylic accid and carvacrol) for reducing Salmonella on eggs; 2) use of plant molecules (Beta resorcylic acid and carvaccrol) for reducing Salmonella on chicken and turkey carcasses; 3) use of plant molecules (Beta resorcylic acid and carvacrol) for reducing Campylobacter on chicken carcasses; and 4) effect of plant molecules (Beta resorcylic acid and carvacrol) on sensory properties of treated meat and eggs.