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> Biological Effect > Poultry

Poultry

SonoSteam® reduces risk of pathogens on poultry

Eating undercooked poultry poses a health risk to humans because fresh poultry products can be surface contaminated with pathogens.

Trials show that the SonoSteam treatment of chicken reduces the number of pathogens such as Salmonella and Campylobacter and total viable counts on the surface, without notable affect on sensory parameters. The trials demonstrate that SonoSteam is a solution to the microbial problem of pathogens posing a health risk.

The biological effect of SonoSteam treatment on chicken are studied and verified by trials on under off line conditions at slaughterhouses using a variety of methods. At the moment IA Poultry is being tested under in-line conditions.

Contact us for further information.

 

 

 
SonoSteam, FORCE Technology: Park Allé 345, 2605 Brøndby, Denmark  Phone: +45 43 26 70 05   e-mail: sonosteam@sonosteam.com