Postbiotics for Safer Poultry Processing

There is a new poultry safety strategy: postbiotics (compounds derived from probiotic bacteria) to reduce Salmonella contamination during processing.

David Corredor

There is a new poultry safety strategy: postbiotics (compounds derived from probiotic bacteria) to reduce Salmonella contamination during processing. This approach is promising because postbiotics are stable, water-soluble, and can be easily integrated into existing chilling steps at processing plants¹.

Persistent Risks Related to Salmonella

Salmonella remains one of the most significant foodborne pathogens in poultry, causing widespread recalls and serious health risks. Traditional washing and chilling steps often fail to eliminate contamination because bacteria survive in skin folds and feather follicles. Researchers at the University of Connecticut have developed a new strategy using postbiotic compounds to enhance food safety interventions.

From Probiotics to Postbiotics

Probiotics have been studied for their benefits in poultry production, including healthier birds, reduced feed consumption, and improved yields. However, the metabolites produced by these beneficial bacteria—known as postbiotics—offer additional advantages. Unlike probiotics, postbiotics are not living organisms, meaning they are unaffected by temperature and remain shelf-stable. They include antimicrobial molecules that can directly inhibit pathogens like Salmonella².

Integration into Processing Plants

One of the most practical aspects of this strategy is its compatibility with existing poultry processing steps. Postbiotics are soluble in water, making them easy to incorporate into the chilling tanks used after slaughter. By adding postbiotics during carcass chilling, processors can simultaneously maintain meat quality and reduce bacterial growth. This dual benefit supports both food safety and production efficiency.