Campylobacter - Joint Working Group

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The Problems of Biofilm

A study by the Institute of Food Research has looked at at how campylobacter in the ‘juice’ from chickens can create a biofilm on kitchen surfaces. This research, led by Helen Brown at IFR, has also been reported in the Daily Mail. The study highlights the important role that good kitchen hygiene practice has in…

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Steam as a Decontamination Method

Project outline The project consisted of 3 stages Off line application of steam to carcases assess effect on campylobacter. Building a tunnel with steam jets on the processing line. Assessment of carcases after steam treatment for customer acceptability. A steam chamber was constructed around the main process line just after the inside / outside washer…

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Neck Skin Reduction

Project outline 5 birds were left with standard neck flap length and 5 with neck skin totally removed. Levels of campylobacter were ascertained using a whole carcase rinse method and testing via ISO 10272 Work was undertaken to assess the acceptability to the consumer of carcases with short neck skin. Neck skin was removed at various lengths and…

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Electrolysed Water

Project outline Electrolysed water is produced by applying a low voltage charge to water containing a salt. A hydroxide compound is produced which acts as a disinfectant to kill bacteria. It is rendered inactive during the disinfection process or over time. Electrolysed water is safe to eat and is used in the food and other…

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Farm Biosecurity Project

Project outline To implement agreed biosecurity controls on selected poultry farms and assess their effectiveness at excluding campylobacter from the flocks or reducing the number of bacteria on carcases. Measurement of the level of contamination was by enumeration of campylobacter in the caeca and on the neck skins. The project analysed the results of on farm…

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Chlorine Dioxide in Carcase Wash

To obtain efficacy data and practical operating details including costs on application of chlorine dioxide water as a decontaminant in poultry processing Project Outline Chlorine Dioxide ClO2 up to a maximum level of 0.5ppm was added to the water used for the washing of carcases during processing, and comparing the effect against a previous baseline…

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