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Campylobacter
Food

Campylobacter Intervention

Freshline® SafeChill™ system for poultry – enhanced product quality through additional food safety

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 color 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.

Ask the Expert

Food Industry Manager, Americas
Scott Robertson

Food Industry Manager, Americas

Do I need to say that chicken, treated with the Freshline® SafeChill™ System, was previously frozen?

No. During the SafeChill™ process, the meat does not go below 28°F (–2°C). When the birds exit the chamber, their surface temperature immediately returns to that of the room. This preserves the quality of your product and does not damage the skin or meat.

Offerings

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