PoultryUSA - September 2017 - 48
48 ❙ WATTPoultryUSA
How UK poultry companies are
Industry initiatives result in falling levels of Campylobacter-contaminated
poultry in the UK.
Campylobacter is the most
frequently reported foodborne
cause of illness in Europe, affecting an estimated 9 million
people each year, according
to the European Food Safety
Contaminated poultry remains the most significant source
of human infection, and the European
poultry industry is implementing various
strategies to reduce contamination levels.
Poultry International spoke with representatives from
two of the U.K.'s largest poultry companies - Ursula
Lavery, technical and R&D director at Moy Park, and David
Keeble, technical director at Faccenda - about the steps
their companies are taking to reduce contamination.
POULTRY INTERNATIONAL: How much
poultry meat do you produce annually, and what
Campylobacter reduction measures are you taking?
LAVERY: We process more than 5.5 million fresh
chickens per week; 1.32 million turkeys per year; and
200,000 tons of added-value products annually, and are
Ursula Lavery, of Moy
Park, argues that all
steps for controlling
Campylobacter from farm
to finished product are
Courtesy Moy Park
the largest producers of organic, free-range, and higherwelfare chicken and turkey in the U.K. and Ireland.
Our Moy Park-branded products are supplied to leading
retailers, including Waitrose, and foodservice providers
throughout the U.K., Ireland and Europe.
We take a holistic approach to reducing
Campylobacter levels throughout the supply chain -
from farm to factory to finished product - but all steps
are equally important to deliver a cumulative reduction. Our action plan centers on seven principle pillars:
■ Research and analysis by a dedicated
Campylobacter team in collaboration with leading
scientists and academics in the U.K. and Ireland
giving a picture of seasonal Campylobacter trends
that we benchmark with producers globally.
■ All new farms are built with specific Campylobacter
biosecurity systems, including double bar■
rier access to the sheds and hygiene controls, and
hot water heating in more than 85 percent of our
farms to provide a drier environment for the birds.
farming practices are incentivized around animal
welfare, biosecurity and agricultural compliance.
■ An optimized thin and clear management protocol.
■ Use of state-of-the-art processing facilities, optimized
factory procedures and segregated packing lines.
■ Moy Park was first to market with "no need to wash"
labeling on its whole birds, and we include consumer information on safe handling and cooking of
poultry on all products. We also use hermetically
sealed and leak-proof packaging, and have developed award-winning cook-in-the-bag products.
www.WATTAgNet.com ❙ September 2017
BY JENNY HONE