Sainsbury’s claims it will make chicken safer to eat. The supermarket giant has developed a new process that kills bacteria on raw chicken and reduces Salmonella and Campylobacter by 95%.
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The process involves washing the meat in hot water for a specific length of time, and the company is hoping that when it is fully operational, the process will be able to reduce bacteria by 99%. Alec Kyriakides, chief microbiologist at Sainsbury’s, explained: “It is not about changing the product in any way and simply uses hot water to kill the bacteria.
“This is all about reducing the burden on the consumer in terms of food handling and preparation.”
The only way to completely eliminate bacteria from chicken is to cook it.
Following hard on the heels of a worrying report on the state of the poultry meat industry last month, The Food Standards Agency said that it welcomes any moves to improve food safety. A spokesman added however, “we can’t comment on how effective it will be until we have more information on it.”
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By GlobalDataSainsbury’s said that it will conduct customer trials of the chicken which has undergone the hot water process before it goes on sale in its stores.
To read about the Which? report on the poultry industry, click here.
