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Researchers from the DTU National Food Institute have made significant strides in reducing campylobacter levels in free-range chickens at a commercial farm in Denmark, achieving an impressive 80% reduction by incorporating biochar into their feed.
According to Brian Lassen, the senior researcher leading the SafeChicken project, “Campylobacter is responsible for numerous human illnesses each year. Controlling bacterial levels in poultry is crucial for enhancing public health. Our study underscores the potential of biochar, especially in free-range and organic chicken farming, where managing bacterial exposure is often more difficult than in conventional systems.”
While laboratory studies typically yield promising results, translating these findings to real-world farming practices can be challenging. However, the current research successfully demonstrates a substantial reduction in campylobacter for free-range chickens that were processed at two months old, with no negative health effects observed.
PhD student Cristina Calvo-Fernandez, who contributed to the project as part of her doctoral research, noted, “This finding is particularly important for production systems that allow chickens outdoor access, as this exposure typically increases their risk of campylobacter contamination from the environment.”
Exploring Organic Farming Methods
The research involved testing various feed and water additives with the chickens, selecting from substances that had previously shown promise in experimental settings for reducing campylobacter. Multiple trials took place on the same farm to ensure reliable results.
“The optimal results were achieved with biochar, a substance created through the pyrolysis of organic waste such as wood. Beyond its efficacy in reducing campylobacter levels, biochar also has the potential to lower CO2 emissions and fit within the principles of a circular economy,” stated Lassen.
Given the quick adaptability of biochar in organic chicken production, this method could significantly benefit producers, especially since organic farming typically has stricter regulations on feed additives.
Additionally, the team experimented with adding organic acids to the drinking water of the chickens, a method supported by previous research indicating its effectiveness in reducing campylobacter. Calvo-Fernandez remarked, “We noted a 76% decrease in campylobacter levels when the chickens were 36 days old, which is early in their lifecycle. However, the positive effects diminished closer to slaughter age, suggesting that timing for administering these organic acids needs further refinement.”
Ensuring Food Safety Moving Forward
Chickens are known hosts for campylobacter, which poses a risk of gastrointestinal illness in humans when meat is undercooked or mishandled. Denmark has already made headway in reducing bacteria like salmonella and campylobacter through various national initiatives. Nevertheless, innovative approaches are crucial for continued progress, especially since campylobacter is prevalent in free-range and organic flocks during warmer months. Public health guidelines emphasize the importance of kitchen hygiene and thoroughly cooking poultry to mitigate the risk of infection from these bacteria.
Lassen emphasized, “Our findings provide a vital tool for enhancing the safety of chicken meat. With roughly 5,000 reported campylobacter-related illnesses in Denmark each year, plus many unreported cases, this bacterium remains a leading cause of gastrointestinal issues.”
The SafeChicken project is set to continue until autumn 2025, during which researchers will explore additional strategies to combat campylobacter, including interventions at slaughterhouses.
The research team is also delving into the mechanisms behind biochar’s effectiveness in reducing campylobacter counts in chickens. “We are examining how biochar influences the bacterial families within the chicken gut microbiome. Since campylobacter naturally resides in this microbiome, comprehending how biochar modifies this environment is crucial for our understanding,” explained Calvo-Fernandez.
If the team can identify this mechanism, it shines a light on the possibility of applying these findings beyond just free-range chicken farming to conventional poultry operations and other livestock sectors.
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