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 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.

 Facts on Campylobacter

  • Campylobacter is the bacterium that causes intestinal infections and the disease Campylobacteriosis.
  • Campylobacter infections are generally mild but can cause death in very young children or elderly people.
  • Campylobacter is especially dangerous to immunocompromised individuals and people with serious illness.
  • Campylobacter inhabits the intestinal tract of animals such as birds and cattles and therefore frequently detected in foods processed from such animals.
  • Campylobacter can be killed by heat through proper cooking and the infection can be prevented by following basic food hygiene practices in the kitchen.
  • Learn more about Campylobacter
Campylobacter_Salmonella microbes

Decontamination of Campylobacter and Salmonella

– Previous Pilot Scale Studies


SonoSteam process significantly reduces these killing microbes

Pilot scale studies of artificially contaminated broilers have shown that Campylobacter and Salmonella are reduced by 90-99% by the SonoSteam process. These data come from additional experiments performed on the full scale IA Poultry equipment off-line (outside a slaughterhouse process line).

The full scale testing equipment for pilot scale studies is designed as a loop, where the chain goes around itself, in and out of the treatment zone. This design allows for continuous treatment of broilers under off-line conditions. In this way the treatment time inside of the chamber can be varied from 6,000 to 14,000 carcasses per hour.

we are very excited by results from our in-line trials which proves that SonoSteam will work in the real world. (…) I’m in no doubt that SonoSteam will help us significantly reduce levels of Campylobacter and improve food safety for consumers.

We have been working tirelessly behind the scenes to find an effective solution to tackling Campylobacter, and we are confident that SonoSteam will have a significant impact on reducing levels and ultimately protecting our customers.

Poultry decontamination in process