Major poultry supplyer, Cargill, invests in SonoSteam technology for cutting campylobacter.

Cargill has announced it will take new actions against Campylobacter, this time on its fresh slaughtered chicken carcasses. The company has been focusing on cutting Campylobacter at the farm and primary processing and is now ready to tackle Campylobacter on the final product.

Chris Hall, Fresh Chicken Director for Cargill Meats Europe, said “Cargill takes its responsibility for food safety very seriously, and we know that reducing Campylobacter levels requires interventions across the whole supply chain.”

September 16th, 2015 – Cargill to introduce SonoSteam technology as part of farm-to-fork commitment to reduce Campylobacter levels

After exploring new technologies, the company has decided to implement SonoSteam as their option to cut Campylobacter. The first steps is to install a full scale equipment at Cargill´s primary chicken processing plant (Hereford) in UK and trials will be perform to prove its effect on Campylobacter.

SonoSteam technology was just recently installed at Faccenda Foods and has already processed millions of Campylobacter positive chicken carcasses.

May 21st, 2015 – Faccenda Foods to implement SonoSteam technology

Initial work with Faccenda has shown that more than 80% Campylobacter reductions can be reached with SonoSteam technology.

Recently, spokesman for Faccenda Foods announced that the SonoSteam technology have proven good effect so far: “Compared with the statistics quoted in the report, our latest testing indicates we have more than halved the percentage of our whole birds with the highest concentrations of campylobacter,” said the spokesman.

The comments were maid as a follow up to FSA published result on its first year of sampling retail chicken for campylobacter.

September 14, 2015 – UK Campylobacter data “out of date” processors suggest.

Niels Krebs, Vice President for Force Technology said: “This technology has proved itself capable of working day in and day out in a production environment and is not only cost effective but has been proven effective at reducing Campylobacter in an environmentally friendly way without chemicals, only water and a modest amount of energy. By installing this technology, Cargill has shown that they are at the front edge of innovation.”

Cargill works closely with the UK poultry industry, retailers and the Foods Standards Agency (FSA) to tackle Campylobacter.

Steve Wearne, FSA Director of Policy said: “We welcome Cargill’s introduction of SonoSteam to its Hereford plant as part of its farm to fork action plan to reduce Campylobacter on chickens. SonoSteam is an innovative and effective way of reducing Campylobacter levels and Cargill should be applauded for making this investment in the fight against the bug. We look forward to seeing lower levels of Campylobacter on chickens sourced from Cargill on sale in shops and supermarkets.”