ShareCold blast for bacteria.
Author(s) : HUBER C.
Type of article: Article
Summary
The poultry market is booming right across the world. Still, however, an invisible danger lurks beneath the surface: around three quarters of fresh slaughtered poultry carries Campylobacter bacteria. These can cause serious food-borne illnesses. Now experts from Linde Group member BOC UK have teamed up with turkey producer Bernard Matthews Ltd. to develop the Rapid Surface Chilling™ technology to kill these bacteria effectively.
Details
- Original title: Cold blast for bacteria.
- Record ID : 30011647
- Languages: English
- Source: Linde Technology
- Publication date: 2014/01
Links
See the source
Indexing
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Themes:
Other applications of cryogenic temperatures;
Poultry - Keywords: Poultry; Nitrogen; Treatment; Chilling; Bacteria; Quality; Expérimentation; Cryogenics
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