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 ProductsFreshline 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.

 

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