Organic Poultry: Between Open Fields and Closed Farms (Food Safety or Hidden Risks)?
Dr. Hashem Kamash, Agricultural Engineer, Chief Consultant
Organic poultry products (meat and eggs) have seen increasing popularity in recent years as a healthy and safe option. However, the method of raising these poultry in open fields or closed pens raises questions about the safety and quality of the products. In this article, we present a perspective on raising organic poultry outdoors versus closed systems, supported by reliable scientific information on the definition of an organic system, the environmental impact on feed and bird health, and the safety of the products for consumers, compared to the high cost of these products.
What is organic poultry farming? (Open Field vs. Closed) Organic poultry farming means raising chickens according to certified organic standards that ensure the use of organic feed free of pesticides and synthetic ingredients, and the elimination of antibiotics and stimulant hormones. The standards generally require providing the chickens with outdoor space to engage in their natural behavior and exposure to sunlight and fresh air. In an open system (field), the chickens are allowed to roam freely in an outdoor space during the day. In a closed system, the chickens are kept indoors or in closed pens or houses most of the time, with controlled environmental conditions.
The effect of open air and humidity on feed and the risk of mold in open fields. Feed may be spread on the ground for chickens to pick up. Exposure of feed to open air with moisture or rain makes it susceptible to becoming wet and moldy. When feed becomes wet due to rain or high humidity, mold can grow and fungi multiply. This mold produces dangerous mycotoxins that may contaminate the bird’s diet. Veterinary guidelines recommend taking measures to prevent damp feed, such as good barn ventilation and feed storage to prevent moisture. Keeping feed dry and regularly cleaning out leftovers are essential to prevent fungal growth and toxin release, especially in open or hot, humid environments. Mycotoxins and Their Accumulation in Birds and Their Transfer to Eggs and Meat Mycotoxins are toxic substances secreted by certain fungi that may grow in moldy feed; the most common is aflatoxin, produced by Aspergillus. If poultry consume feed contaminated with mycotoxins, they may become ill or their production may decline, and these toxins can accumulate in their bodies (especially in the liver and kidneys). More seriously, some of these toxins may transfer to poultry products such as eggs and meat, albeit in small amounts, potentially exposing consumers to them.
Scientific studies have confirmed that aflatoxin B1 can migrate from contaminated poultry feed to eggs, meat, and edible parts of chicken, posing a health threat to consumers as this substance is carcinogenic and linked to liver cancer. This means that eggs or meat from birds that have consumed moldy feed may contain residual mycotoxins that pose a health risk if not detected and treated. Are organic products safer in closed or open farms? From a food safety perspective, some might assume that organic chicken raised in open fields would be cleaner and safer than those raised in enclosed pens. However, studies do not support this assumption unequivocally. For example, a study by the United States Department of Agriculture (USDA) found no significant difference in the level of Salmonella contamination in chicken meat between free-range (open) chicken and chicken raised in conventional commercial farms. In that study, the incidence of Salmonella in free-range organic chicken was approximately 25% (and sometimes higher in some flocks), a rate comparable to that of closed industrial farms. So it can’t be assumed that just because chicken is organic and outdoors will make it free of harmful microbes.
In all cases, poultry products, whether organic or conventional, must be handled and cooked properly to ensure their safety. Both can carry pathogenic bacteria such as E. coli or salmonella if improperly handled. For mycotoxins and other contaminants, good management is a more important factor than whether the farm is open or closed. Open organic farms may face challenges such as mold-prone feed, as mentioned, but closed organic farms can also face problems if proper feed storage or litter hygiene is neglected.
It’s worth noting that research has not shown that organic foods (in general) are more susceptible to mycotoxin contamination than other foods. In other words, organic produce from an open farm is not necessarily less or safer than organic produce from a closed farm. It all depends primarily on hygiene, care, and feed management practices. Both can produce highly safe products when hygiene standards are followed, or potentially hazardous products when mismanaged.
The High Cost of Organic Produce: Is Food Safety Worth the Price? It’s well known that organic meat and eggs are significantly more expensive than similar conventional products. Consumers pay this premium in the hope of benefits such as chemical-free products or higher quality. However, when weighing food safety versus cost, it’s important to evaluate whether the higher price is justified. To date, there is no conclusive scientific evidence that organic food is generally safer than conventional food in terms of microbial contaminants; both can harbor pathogens if not properly produced and handled.
Yes, organic produce generally has lower levels of synthetic pesticide residues than conventional produce, a health benefit for those concerned about chemicals in food. However, when it comes to the risk of food poisoning from bacteria or mycotoxins, open-sealed organic, conventional, and conventional produce are all subject to the same basic safety regulations, and many experts believe there isn’t a significant difference worth the significant price difference. Therefore, paying the extra cost for organic produce may not be entirely justified from a food safety perspective alone, unless consumers also value other factors such as environmental protection, animal welfare, or reduced pesticide exposure.
Consumer awareness is ultimately key when choosing organic products. Consumers’ awareness of the way the food they purchase is raised and produced is the most important factor. With the increasing diversity of poultry farming methods (open-range, organic, conventional, “natural,” etc.), it is recommended that consumers familiarize themselves with the differences between each production system when purchasing chicken and egg products. Reading labels and checking for organic certification is a good first step, but it may not fully reflect the conditions under which the animals were raised. Therefore, it is helpful for interested consumers to research the source of the product and how the chickens were raised (did they have physical access to the outside world? Was the feed well-maintained?). This awareness helps them make an informed decision, balancing food safety, quality, nutritional value, as well as ethical and environmental considerations against price before choosing organic products that best suit their needs and beliefs.
References:
1. USDA National Organic Program – Organic Livestock Requirements .
2. The Poultry Site – Organic Poultry Production 3. FAO – Mycotoxins in Animal Feed
