Food safety experts plan to “superfreeze” chickens to halt the rise of campylobacter food poisoning. The Food Standards Agency is currently looking into a procedure which involves exposing the surface of slaughtered chickens to extreme cold, known as rapid surface chilling.
The radical process is currently being considered to help curb the rampant levels of the food poisoning bacteria commonly found in uncooked poultry products.
Around two-thirds of fresh, raw chicken sold by retailers is believed to be contaminated with campylobacter, which can cause sever stomach upsets.
The FSA aims to reduce the proportion of birds in the highest category of contamination at UK poultry houses from 27 per cent to 10 per cent by 2015.
Read full article: “Chickens to be ‘superfrozen’ to kill food bug.”