Poultry International - July 2017 - 27
PoultryInternational ❙ 27
of poultry on all products. We also use hermetically
sealed and leak-proof packaging, and have developed
award-winning cook-in-the-bag products.
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 around 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
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
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 Campylobacter
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-thebag 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.
July 2017 ❙ www.WATTAgNet.com
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
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 contaminated chickens.
How to control Campylobacter in broiler production
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.