Campylobacter doesn't like the cold

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 Products’ 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.

The Freshline SafeChill system can be used alone to reduce Campylobacter presence in poultry or in combination with other interventions to ensure security of treatment depending on the levels of Campylobacter contamination.

For processors, the technology can be easily integrated into existing production lines and offers flexibility in the treatment programs based on the factory’s needs and the level of contamination of the poultry. The system is modular, can operate three shifts a day and supports current and future production line speeds. The treatment time lasts 30 to 50 seconds and maintains the quality of the poultry meat and skin at all times.