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Campylobacter Intervention

According to the authorities, campylobacter is the most common cause of food poisoning in Europe, responsible for around 200 000 reported cases of food poisoning each year. Various poultry processors have started to tackle the issue with different intervention programmes. In the production facility, several interventions exist to reduce campylobacter presence on chicken such as, for example, secondary scalding. However, they have their limitations in terms of log reduction, flexibility and, in some cases, quality preservation.  

Air Products has worked with poultry processors to develop the patented Freshline® Safechill™ system. This new efficient automated intervention uses super-chilled air to effectively
reduce the campylobacter bacteria count on contaminated chicken carcasses. This treatment has no negative impact on the quality or organoleptic properties of the chicken. 

The Freshline® SafeChill™ system is highly effective and can be used as sole treatment in the production plant to significantly reduce campylobacter presence on poultry. It can also be used as a second step after other interventions to ensure a further reduction of campylobacter counts. 

Other Applications

Freshline® SafeChill System for poultryFreshline® SafeChill System for poultry

Freshline® SafeChill System for poultry (1:27)

The safe, effective and proven solution for Campylobacter intervention

Freshline® SafeChill™ system for poultry

The safe, effective and proven solution for Campylobacter intervention

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Nitrogen

Due to its extremely cold temperature, liquid nitrogen can enable a cryogenic system to freeze or chill food within minutes, instead of the hours traditionally required with other systems. The faster freezing causes the formation of small ice crystals, which then help ensure product moisture and quality are maintained longer.

Due to its extremely cold temperature, liquid nitrogen can enable a cryogenic system to freeze or chill food within minutes, instead of the hours traditionally required with other systems. The faster freezing causes the formation of small ice crystals, which then help ensure product moisture and quality are maintained longer.

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