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<p>This project aims to gather and review existing data, including unpublished work, on a range of interventions that could be used in poultry processing to reduce levels of campylobacter, including:</p>
<ul>
<li>hot water</li>
<li>steam</li>
<li>electrolysed Water, more commonly called electro-oxidised water</li>
<li>ultra-violet radiation</li>
<li>electro-oxidation of scald water</li>
<li>chlorine/chlorine dioxide at permitted levels</li>
</ul>
<p>The information will be used to define the conditions to be tested in preliminary trials.</p>
<p>Full scale tests of selected interventions will then be carried out followed by further investigation use of the 'best' interventions by industry. Samples will be tested for campylobacter on the day of treatment and, although no growth is anticipated, tests for campylobacter will also be carried out at the end of storage to examine whether any change (recovery) occurs during storage. Microbiological sampling and testing will follow a common protocol developed with a parallel Agency-funded project examining existing interventions (FS121014B).</p>
<p>Background:Campylobacter is the most common cause of food poisoning in the UK and is found mainly in poultry. Reducing this cause of food poisoning requires interventions from the farm through to the consumer. This project will consider the interventions currently allowed by EU regulations that could be adopted by the poultry industry to reduce campylobacter numbers on chicken and turkey at the slaughterhouse. </p>