PoultryUSA - September 2017 - 50
50 ❙ WATTPoultryUSA
Providing people with
the right level of training
and support to control
Campylobacter is critical,
said Faccenda's David
KEEBLE: Faccenda is the U.K.'s second largest chicken
processing company, processing about 2 million chickens
and 70,000 turkeys each week, with turkey production more
than tripling during the Christmas period. Our poultry customers include the majority of the U.K.'s major supermarkets, as well as well-known foodservice chains.
At the heart of our Campylobacter reduction program -
which covers the supply chain from farm to product packaging - is SonoSteam, which reduces Campylobacter levels
by applying steam and ultrasound to the neck and skin of
each chicken as it passes through the machine.
We have implemented new biosecurity procedures
on our farms in personal protective equipment, cleaning and hygiene, and use barrier, and double barrier,
systems. We're also looking at how the gut health of our
chickens, especially when very young, has an impact on
Zones within our packaging lines separate team members who work with raw, packaged, and chicken products.
Packaging plays a huge role in food safety, so we use a thick
"no-leak" barrier film and modified atmosphere packaging to
help keep the product fresh. We were the first producer to introduce roast-in-the-bag packaging in 2013, which eliminates
the need for consumers to handle raw chicken.
Providing our people with the right level of training
and support has been critical.
POULTRY INTERNATIONAL: How effective are
LAVERY: Our initial research in 2009 allowed us to
establish a baseline to better understand this complex
bacterium. Our published findings in 2015 showed that, as
a result of our supply chain intervention trials under the
Moy Park/Waitrose joint "Farm to Fork" Campylobacter
Action Plan, the proportion of fresh whole chickens with
Campylobacter present at the highest level (>1,000 cfu/g)
at the end of March 2015 had fallen by two-thirds.
KEEBLE: Factory trials of SonoSteam in 2014 saw an 80
percent reduction in Campylobacter on neck and breast
skin. Full implementation was initiated in 2015, and it's
now running on both our primary processing lines.
Throughout the testing period of the U.K. Food Standards
Agency (FSA)'s retail survey, we saw consistent reductions in
Campylobacter levels. Based on our own independent testing,
Campylobacter levels on our products have been consistently
below the FSA's retail target of less than 10 percent for highly
POULTRY INTERNATIONAL: How do these measures differ from those of competitors?
LAVERY: The industry has worked collaboratively
to share best practices through the FSA Acting on
Campylobacter Together (ACT) working group.
However, one of the cornerstones of our success is a
holistic approach and a patented technology we developed using a thermal process integrated into our
KEEBLE: A number of other approaches are being
used within the industry, from focusing primarily on
agricultural changes to rapid chilling and secondary
scalding in the factory, but our experience suggests
the most effective approaches include action throughout the supply chain.
POULTRY INTERNATIONAL: How do initiatives
to reduce Campylobacter contamination levels in
poultry in the U.K. stack up against measures in other
LAVERY: Although Europe is carrying out some progressive work, the U.K. is leading the way in terms of
reduction strategies. Countries outside the EU operate
in different regulatory environments where their approach permits antimicrobials, so they have additional
tools they can use.
www.WATTAgNet.com ❙ September 2017