Campylobacter on chicken broilers
The most effective way to combat Campylobacter is at the process line
There is a great need to implement a decontamination process directly at the process line of the final product in order to mitigate pathogens present in fresh meat more efficiently. The idea is to perform a decontamination step on all fresh slaughtered chickens immediately before packaging. SonoSteam has developed a full scale module system for this purpose. This equipment applies combined steam and ultrasound technology to reduce levels of Campylobacter on fresh slaughtered chicken broilers.
CAMPYLOBACTERIOSIS AND SALMONELLOSIS ARE THE MOST FREQUENTLY REPORTED FOODBORNE DISEASES WORLDWIDE
Campylobacteriosis is an infectious disease caused by the bacteria Campylobacter. Campylobacteriosis causes a severe form of diarrhea that lasts 1-2 weeks in healthy individuals, while in persons with immune compromised systems Campylobacter may spread to the bloodstream and eventually result in death. Campylobacteriosis is the most reported food-related infection in humans worldwide.
Salmonellosis is the second most reported food related infection in humans, caused by the bacteria Salmonella. Salmonellosis may cause severe diarrhea in healthy individuals and death in immunocompromised persons.
While incidences of Salmonellosis have been decreasing, Campylobacteriosis remains at the top of the list of foodborne pathogens that need to be tackled.