Chicken juice offers perfect environment for campylobacter to flourish

By Georgi Gyton contact

- Last updated on GMT

The study highlighted the importance of thoroughly cleaning food preparation surfaces
The study highlighted the importance of thoroughly cleaning food preparation surfaces
The natural juice from chicken is key to the persistence of campylobacter in food processing sites and kitchens, according to a study carried out at the Institute of Food Research (IFR) in the UK.

Scientists taking part in the research claimed that organic matter from chicken give campylobacter the perfect environment to form biofilms, which help bacteria survive.

The study was led by Helen Brown, a PhD student, and was supervised by Dr Arnoud van Vliet at the IFR. Liquids were collected from defrosting chickens, which were found to help campylobacter attach to surfaces and subsequently form biofilms.

Brown said: "We have discovered that this increase in biofilm formation was due to chicken juice coating the surfaces we used with a protein-rich film. This film then makes it much easier for the campylobacter bacteria to attach to the surface, and it provides them with an additional rich food source."

She added: "This study highlights the importance of thorough cleaning of food preparation surfaces to limit the potential of bacteria to form biofilms."

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