Chilling system tackles campylobacter
Air Products has introduced the SafeChill system, its latest addition to the Freshline food processing portfolio.
The patented rapid chilling process helps poultry processors and retailers find a solution to further reducing campylobacter contamination, which is most prevalent in fresh poultry and the most common cause of food poisoning in the UK.
Extensive trials followed by a full commercial installation have shown that the Freshline SafeChill system – which uses super chilled air to reduce campylobacter on poultry carcasses after evisceration – can achieve significant results in reducing campylobacter, as verified by an independent laboratory.
The technology can be integrated into existing production lines and offers flexibility in the treatment programmes based on the factory’s needs and the level of contamination of the poultry. SafeChill 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.
Jon Trembley, cryogenic technology manager, says, “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.
“By taking advantage of this innovation from Air Products, producers, retailers and consumers can be reassured that this form of contamination is being addressed.”
