Innovation introduction to reduce campylobacter contamination

By Aaron McDonald

- Last updated on GMT

Innovation introduction to reduce campylobacter contamination
Air Products has introduced a new rapid chilling system, designed to further decrease the contamination of campylobacter for poultry processors.

The Freshline SafeChill is a patented system that has been created to help meat processors and retailers find a solution to campylobacter, one of the leading causes of food poisoning in the UK. According to the Food Standards Agency, campylobacter is thought to be responsible for 280,000 cases of food poisoning every year.

Air Products said tests showed that Freshline Safechill had the capability of achieving significant results in reducing campylobacter, as verified by an independent laboratory.

Super-chilled air

The new piece of technology uses super-chilled air to reduce the illness on poultry carcases after evisceration.

"The industry is already familiar with various intervention methods to address the issue of campylobacter after evisceration - but our new process offers additional flexibility and security to businesses operating in the poultry production sector,"​ said Jon Trembley, cryogenic technology manager for Air Products.

"By taking advantage of this innovation from Air Products, producers, retailers and consumers can be reassured that this form of contamination is being addresse​d."


The piece of technology is easily integrated into processors' existing production lines and provides flexibility in treating programmes based on the factory's needs and the level of contamination in the poultry. The modular equipment has the capability of operating three shifts a day and can support current and future production line speeds. The treatment lasts 30 to 50 seconds and maintains the quality of the poultry meat and skin at all times of the process.

Air Products has been in operation for over 75 years, serving the manufacturing markets with industrial gases, atmospheric and process gases and related equipment.

While campylobacter remains a leading cause for food poisoning in the UK.   Last month  figures from UK surveillance bodies showed there had actually been a 17% decline in the number of laboratory reports of the illness being present in humans.

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