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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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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Introduction Food poisoning is not a new phenomenon, but the number of reported cases has increased steadily over the last few years and recently there has been an increasing amount of public interest in the subject. People are becoming more aware and concerned about this type of illness and no longer assume that ‘tummy upsets’ must…
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Project outline Red Tractor Farm Assurance provides information and guidance on best practice standards for farmers and the standards manual are available to all whether or not they are members of the scheme. In April 2011 Red Tractor Farm Assurance standards were amended to improve bio-security requirements www.assuredfood.co.uk/resources/000/618/broiler AM9 page 21 Biosecurity standards introduced a…
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Project Outline The initial trial involved 3 farms that had taken part in the larger biosecurity project. The farms had good biosecurity systems in place and were experienced at taking samples for testing. 25 sheds were tested over 3 crops during the summer months. Farmers took boot sock samples at thin and at depopulation when appropriate. These were…
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Project outline The project consisted of 3 stages Off line application of steam to carcases assess effect on campylobacter. Building a tunnel with steam jets on the processing line. Assessment of carcases after steam treatment for customer acceptability. A steam chamber was constructed around the main process line just after the inside / outside washer…
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Project outline 5 birds were left with standard neck flap length and 5 with neck skin totally removed. Levels of campylobacter were ascertained using a whole carcase rinse method and testing via ISO 10272 Work was undertaken to assess the acceptability to the consumer of carcases with short neck skin. Neck skin was removed at various lengths and…
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Project outline Electrolysed water is produced by applying a low voltage charge to water containing a salt. A hydroxide compound is produced which acts as a disinfectant to kill bacteria. It is rendered inactive during the disinfection process or over time. Electrolysed water is safe to eat and is used in the food and other…
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Project outline To implement agreed biosecurity controls on selected poultry farms and assess their effectiveness at excluding campylobacter from the flocks or reducing the number of bacteria on carcases. Measurement of the level of contamination was by enumeration of campylobacter in the caeca and on the neck skins. The project analysed the results of on farm…
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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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