Pulsed electric fields (PEF) may not be suitable for controlling Campylobacter levels in raw chicken, but could potentially be used to control levels in scald or chilled processing water.
That’s the conclusion of a new study from scientists at University College Dublin (UCD), who found that Campylobacter was more susceptible to destruction via PEF treatment in liquid media than Escherichia coli (E.coli) and Salmonella Enterititidis. Haughton et al. also found previously unreported “significant differences” in susceptibility to PEF between 10 different Campylobacter isolates. Previously, a team at UCD found that high-intensity pulsed light significantly reduced bacteria counts for the same 3 pathogens on chicken and associated packaging.
Continued research into pathogen control reflects European Food Safety Authority (EFSA) estimates that there are 9m EU cases of Campylobacter infection each year, with a large proportion due to handling, preparation and consumption of chicken meat, as well as contaminated processing water.
Read the full article on MeatProcess.com
