Campylobacter: Preventum™ Rapid Surface Chilling Update – January 2015Initial trials show 90% reduction in Campylobacter counts using BOC’s Preventum™ Rapid Surface Chilling technology.

Whole chickens temperature testing post Campylobacter reduction Rapid Surface Chilling treatment Developed by BOC and Bernard Matthews Ltd over several years, Preventum™ Rapid Surface Chilling is a new cryogenic technology that could enable the poultry industry and the Food Standards Agency (FSA) to meet their joint 2015 reduction target for Campylobacter.

Preventum™ Rapid Surface Chilling is designed to be an in-line process that forms part of the poultry processing line, rapidly chilling the surface of the birds using cryogenic vapour. Initial industrial scale trials were undertaken at one of the UK’s largest poultry processors in collaboration with the FSA and Campden BRI.

The positive results demonstrated that Preventum™ Rapid Surface Chilling technology:

  • reduced campylobacter counts in the processed chickens by an average of 90% (1 log reduction).

  • does not affect compliance with the current poultry Meat Marketing Regulations.

  • does not impact on the taste, texture or appearance of the chicken.

Watch BOC's prototype Preventum™ Rapid Surface Chilling tunnel undergoing early trials at a chicken processing site in the UK
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Following these initial industrial scale trials, BOC continues to work with the UK poultry industry and it’s associated bodies and is now seeking agreement to start full scale, in-line trials of Preventum™ Rapid Surface Chilling technology in Spring/Summer 2015.

Read the press release 'Campylobacter in poultry reduced by 90% using BOC’s Preventum™ Rapid Surface Chilling technology' to find out more.

Published January 2015