Rapid Surface Chilling, a new cryogenic technology developed by Bernard Matthews Ltd and BOC, could enable the poultry industry and the Food Standards Agency (FSA) in the UK to meet their 2015 joint Campylobacter reduction target.
Campylobacter bacterium is found on the surface of almost all raw chicken and is the most common cause of food poisoning in the UK with an estimated 500,000 cases leading to 80,000 primary care consultations and, in 2012, 85 deaths.
The cost to the UK economy is estimated to be in the region of £900m representing over half of the total cost of food-related illness.
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