Food safety conference
Jeremy Hall
Who better to discuss ways to reduce campylobacter in poultry than group technical director of the UK’s largest turkey producer Bernard Matthews Jeremy Hall?
He claimed rapid surface chilling could help control campylobacter infections in poultry.
Hall: “It costs a few pence per bird and seems a relatively small cost to pay to guarantee food safety to the family and the home.
“There’s a degree of resistance to adding to the cost of consumers’ shopping,” he added.
“But if you spoke to most shoppers they would rather have a guaranteed safe product in the home, rather than currently, where there may be some questions about the carcasses as to their [campylobacter] count.”
Watch our video with Hall to find out what was stopping the treatment being widely adopted, despite is only costing between 4 and 5p a bird.