Campylobacteriosis is the most frequently reported foodborne illness in the EU. This illness is often caused by the presence of campylobacter bacteria on the surface of the chicken. A common solution to this is to use a heat treatment such as secondary scalding. However, heat treatments aren’t flexible in terms of operations and can damage the chicken’s skin or cause colour changes.
Our experts have worked with poultry processors to develop the Freshline® SafeChill™ System. This unique intervention uses super-chilled air to effectively and safely reduce the campylobacter presence on contaminated broiler carcasses.
Food Cryogenics Technical Expert, UK
Do I need to say that chicken, treated with the Freshline® SafeChill™ System, was previously frozen?