{"id":11704,"date":"2023-12-18T11:46:44","date_gmt":"2023-12-18T10:46:44","guid":{"rendered":"https:\/\/fei-online.com\/?p=11704"},"modified":"2023-12-18T11:47:08","modified_gmt":"2023-12-18T10:47:08","slug":"ice-spray-delivers-cool-method-for-killing-pathogens","status":"publish","type":"post","link":"https:\/\/fei-online.com\/ice-spray-delivers-cool-method-for-killing-pathogens\/","title":{"rendered":"Ice spray delivers cool method for killing pathogens"},"content":{"rendered":"
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\r\n\r\n\"LUBRIPLATE\"<\/a>\r\n<\/p>\n<\/div><\/section><\/div>

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Ice spray delivers cool method for killing pathogens<\/h1>\/ in E-News<\/a> <\/span><\/span><\/header>\n<\/div><\/section>
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Campylobacter, a common bacteria found in poultry, presents a significant health issue. With over 246,000 human cases annually, it is the most frequently reported foodborne illness in the EU.<\/h3>\n

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As a result, poultry processors in Europe\u00a0 have to operate under very strict conditions. This includes chilling birds immediately after slaughter, to reduce any bacteria and ensure that meat is safe for consumption.<\/p>\n

\u201cThese cooling chambers can be bigger than you might think \u2013 sometimes they are the size of football fields,\u201d says ChillBact project coordinator Ester P\u00e1lsd\u00f3ttir from Thor Ice Chilling Solutions in Iceland. \u201cThis is a critical part of the production process, but it can also be a bottleneck.\u201d Many commercial factories aim to process between 3000 and
\n15000 chickens per hour, so every minute matters.<\/p>\n<\/div><\/section>
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Shooting ice delivers production benefits<\/h4>\n

Icelandic start-up Thor Ice has pioneered a technological solution to address this production challenge. The company has developed a unit that shoots very cold slurry ice directly onto the poultry, via a patented IceGun. The technology delivers more effective and rapid cooling, reducing harmful bacteria. The modular system includes several components, including the IceGun. The technology has been designed to be easily installed into existing plants. The aim of the EU-funded ChillBact project was to fine-tune this technology, scale it up for use in major commercial plants, and assess its efficiency in reducing cases of campylobacter.<\/p>\n

Technology tested in factory air-chilling chamber<\/h4>\n

To achieve this, two modular systems were installed in one of the largest poultry factories in Europe, Les Volailles de Keranna. The systems were then connected to the factory\u2019s air-chilling chambers, with IceGuns ready to shoot the iced slurry onto the poultry.<\/p>\n

\u201cIt was critical that the installation didn\u2019t disrupt ongoing operations,\u201d notes P\u00e1lsd\u00f3ttir. \u201cWorking in a project like this also helped us to solve many technical challenges associated with such big installations.\u201d<\/p>\n

Thor Ice was able to identify energy and water savings, shorter chilling times, increased yield, extended shelf life and other operational efficiencies. Reductions in bacteria such as campylobacter after IceGun treatment were recorded.<\/p>\n

\u201cWe scaled up the technology, and documented the benefits together with industry and research institutes,\u201d adds P\u00e1lsd\u00f3ttir. \u201cThese included the Technical University of Denmark and Mat\u00eds in Iceland. This really enabled us to show how the system works. The project cooperation with all partners has been excellent.\u201d<\/p>\n

Needs of poultry processing plants<\/h4>\n

The ChillBact project has helped Thor Ice to bring to market a novel chilling solution, scaled up to meet the needs of modern poultry processing plants. \u201cThe ultimate aim is for the solution to be adopted by major poultry producers across the industry,\u201d says P\u00e1lsd\u00f3ttir.<\/p>\n

There is certainly a significant market here. The EU is one of the world\u2019s largest poultry meat producers, and is a net
\nexporter of poultry products with annual production of around 13.4 million tonnes. Building on this success, the company is currently involved in the Danish-run SafeChicken project. This initiative is looking at tackling campylobacter across the whole production chain, from farming through to final transport.<\/p>\n<\/div><\/section>
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