One-two Punch for Organic Poultry Processing: Knocking Out Foodborne Pathogens with Plant Derived Antimicrobials and Farmer Training

The project provides the opportunity to investigate the practical and environment-friendly strategies for improving food safety and shelf-life of organic poultry products. The role of the University of Kentucky is to provide a leadership role in disseminating information and new knowledge through the Community of Practice for small and medium poultry farms of eXtension, eOrganic and educational meetings. In addition, three case studies will be conducted at organic farms utilizing the product.