36903785____The_British_Poultry_Council__Intervention
[Description] As part of the chilling process, some producers will be trialling temperature treatment of the birds to reduce and remaining levels of bacteria. Sonosteam treatment works as follows: The zone of air closest to the surface serves as a protective mantel restricting vapour and heat exchange across the surface. This layer is often referred to as the laminar sub-layer. The ultrasound sets the air of the laminar zone in a state with intensified molecular oscillations, causing the steam to be continuously pumped and forced towards the very surface of the target material. This results in a destruction of the protective characteristics of the laminar sub-layer and hot steam can now enter microstructures and pits in the surface and secure fast heat transfer. The continuous pumping of new steam creates a fast, substantial flux of heat to the surface structure. Due to the small size of microorganisms, these are heated and killed so quickly that the depth of heat entrance into the surface of the product is kept at a minimum. Therefore, the treatment can be stopped before the surface is sensory affected. That is why the effective processing time in a SonoSteam® treatment is very short and for some applications even shorter than one second. Cold temperature treatments work as follows: In one technology the surface of the birds is exposed to a liquid nitrogen spray at -196 degree Centigrade for a few seconds to chill the surface layer down below freezing (but above -2 degrees Centigrade) and kill bacteria. Another technology uses the liquid nitrogen to chill air, which again is used to chill the surface layer down below freezing (but above -2 degree Centigrade) and kill bacteria. [Intervention] 
Temperature treatment
B i o s e c u r i t y
N o t h i n n i n g
I m p r o v e d p r a c t i c e s
C r a t e a n d M o d u l e w a s h i n g
R e - s c a l d i n g
I m p r o v e d w a s h i n g
T e m p e r a t u r e t r e a t m e n t
N o v e l p a c k a g i n g
E d u c a t i o n
Resource Library | The British Poultry Council
Intervention