Poultry production is the world‘s fastest growing meat sector but producers struggle with major cooling problems and high rates of food-borne infections from harmful bacteria like Campylobacter. In Europe alone, there are estimated 9 million cases of food infections each year, causing potential long-term health implications and a huge burden on the healthcare system.
Inadequate cooling is a widespread problem caused by several contributing factors, such as increasing demand for fresh products and increasing bird size due to selective breeding. These problems are further compounded by climate change and growing summer temperatures. Producers are not able to meet new EU regulations on bacteria count and food safety due to ineffective cooling.
Thor Ice Chilling Solutions has developed a unique and patented cooling technology using ice slurry, an eco-friendly and non-hazardous cooling medium, for application in poultry processing. It is a complete solution, a bolt-on system that boosts existing air-cooling systems in poultry factories. The solution secures food safety and full compliance with EU regulations. Earlier tests have demonstrated its effectiveness in ensuring cooling to below the required 4°C and its potential to significantly reduce bacteria and extend product shelf life.
The ChillBact project's aim was to secure independent documentation of the solution‘s benefits, scientific and statistical analysis of the reduction of Campylobacter, accelerate the company‘s marketing and sales efforts, and scale up Thor Ice‘s production capacity. The project involved a strong collaboration between Thor Ice Chilling Solutions, Matís - Iceland Food Biotech R&D, Technical University of Denmark (DTU) - DTU National Food Institute, and the French poultry factory Les Volailles de Keranna (VDK).
