Rapid surface chilling yields results in trials
Turkey processor Bernard Matthews, which developed the technology with BOC Linde over the past three years, has been working closely with chicken processor Faccenda to evaluate the feasibility of scaling it up for commercial production.
According to a paper presented to board, it stated: “These trials have delivered a significant reduction in campylobacter contamination levels (by more than 1-log10 unit, ie to less than 10% of original level) while operating within current legislative temperature requirements for fresh poultry meat.” Commenting on the findings, FSA head of food safety policy Michael White said: “The trials are showing real promise.”
Follow suit
Bernard Matthews plans to install the technology for commercial production once the trials have been completed. The FSA hopes other processors will follow suit.
In a separate move, the European Commission is to publish proposals to change poultry meat inspection regulations, which will include a new criterion for hygiene during processing. At the same time, the FSA has commenced a major survey of campylobacter on UK-produced chicken on sale in retail outlets. It will take 4,000 samples over the coming year, however, the results will be released on a quarterly basis.
Campylobacter reduction is one of the FSA’s priorities for action, however, contamination of poultry carcasses and campylobacteriosis in humans, remain stubbornly high. One area of attention has been on improved biosecurity at farms, but progress to date in this area has been limited. Chicken processor 2 Sisters Food Group has been working on developing best practices for its farmers.
Competitive advantage
Some FSA board members expressed frustration at the apparent slowness in progress to reduce campylobacter contamination and called on the industry to do more. “There is a competitive advantage to industries that can [reduce campylobacter],” said FSA board chair Tim Bennett. “We are not going to go away on this.”
Bernard Matthews’ group technical director Jeremy Hall will describe the latest developments in rapid surface chilling for campylobacter reduction on poultry at Food Manufacture’s Food safety conference: Safe and legal food in a changing world, which takes place at the Heritage Motor Centre in Gaydon, Warwickshire on October 15. Find out more about the conference here.
