CLOSING IN ON CAMPYLOBACTER

摘要

Numerous stakeholders including the NFU have committed to implementing practical measures from farm to fork in a bid to stamp out Campylobacter in poultry meat. In addition to educating consumers that not washing raw poultry meat and cooking it thoroughly will prevent infection in humans, the industry is sharing best practice and carrying out trials to learn the best methods of controlling Campylobacter throughout the food chain.Speaking at the conference, poultry giant Bernard Matthews discussed the rapid surface chilling technology they have developed alongside BOC Linde over the past three years, which they're hoping to introduce to a Faccenda processing plant later this year.