Campylobacter - Joint Working Group

Tag Archives: slaughterhouse

Faccenda Foods to implement SonoSteam technology

From www.faccendafoods.co.uk Faccenda Foods to implement SonoSteam technology after successful trial SonoSteam technology to move to continuous running Over 80% reduction in Campylobacter proven during in-line trials £1m investment in SonoSteam is one element of a comprehensive Campylobacter plan Brackley, UK – Faccenda Foods, one of the UK’s leading food companies, has confirmed that its…

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A Guide to Interventions

Interventions are the actions taken at specific points in the production chain that have the best potential to either block or reduce the presence of campylobacter. They are science-based and the result of the many projects undertaken since 2009. Our key intervention points are: On farm biosecurity Catching practices Thinning practices Crates and modules Scalding…

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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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