Faccenda Foods Implements SonoSteam Technology

After extensive in-line trials, UK-based poultry processor Faccenda Foods implemented SonoSteam technology, a minimal processing technology that uses steam and ultrasound to reduce the risk of foodborne diseases.

Results from the SonoSteam trials showed more than an 80% reduction in Campylobacter on the neck and breast skin of fresh, whole chickens, measured at the point in time when the consumer would typically purchase and cook the chicken. SonoSteam kills Campylobacter and other microorganisms on the skin of chickens through the simultaneous application of both steam and ultrasound, a process that takes just 1.5 seconds.