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BOC, a member of The Linde Group, and Bernard Matthews, the UK’s leading turkey farmer and supplier, have developed Preventum™ Rapid Surface Chilling; a new processing intervention using cryogenic technology to effectively reduce the levels of campylobacter contamination.
In the new, patent applied for in-line Preventum™ Rapid Surface Chilling tunnel, the surface of the birds is rapidly chilled using a cryogenic vapour. Initial industrial scale trials have delivered independently verified results that show a reduction in the levels of Campylobacter, without impacting on the bird’s compliance with the current poultry Meat Marketing Regulations.
Preventum Rapid Surface Chilling Technology represents a significant step forwards towards meaningful reductions in Campylobacter infection and offers an independently validated solution to an enormous and serious health concern in the broiler industry.