Information – Campylobacter doesn’t like the cold

Food Processing

A patented rapid chilling process has been found to help poultry processors and retailers reduce Campylobacter contamination.

Campylobacter, a very common cause of food poisoning, is prevalent in fresh poultry. Now, extensive trials followed by a full commercial installation have shown that Air Productsā€™ Freshline SafeChill system can achieve significant results in reducing Campylobacter. This outcome has been verified by an independent laboratory.

The automated intervention system uses super-chilled air to reduce Campylobacter on poultry carcasses after evisceration.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s