Chicken virus

Chicken virus

(Chicken virus) A study by a food regulatory authority showed that seven out of ten hens sold in British supermarkets are contaminated with a dangerous bacterium that causes food poisoning. Every year, 280,000 people get sick and kill 100 people. Chicken is the most common cause of food poisoning in the UK, so the Food Standards Agency has named and embarrassed supermarkets with the highest levels of contamination, trying to solve the problem.

 

 

What is this mistake Chicken virus?

It’s called campylobacter. It is a naturally occurring bug that grows in the gut of hens. He has been present in hens for decades, and the problems posed by food poisoning caused by him are reflected throughout the world.

 

Should I be worried?

The bug was killed by thorough cooking. However, it is easy to spread on the farm, during processing in the plants and preparation in the kitchen. The level of contamination is very high in almost all supermarkets. For example, during tests conducted in the summer of 2014. It was found that 80% of birds were contaminated. Campylobacter is also present outside the package around the chicken virus because the standards in the chain between the farm and the store shelf are bad.


 

What is done with it?

Serious research is underway to determine the seriousness of the Chicken virus problem and to encourage supermarkets to take action. The Food Standards Agency said that although buyers should ensure good hygiene practices at home, supermarkets are required to lower their levels. Publishes regular results.

 

 

Supermarkets are taking action to reduce the level of “highly contaminated” chickens. Currently, 18 percent of chickens are classified at this level. The FSA asked the industry to reduce this figure to 10%.

However, there is no known solution. Food authorities say that “there is no single intervention” that will solve the problem.

 

 

Sounds nice

Industry invests millions of pounds in new technologies and processes. For example, Co-op and M & S only go into the bag’s packaging for baking. Most other supermarkets now offer this option as an option.

 

 

However, larger supermarkets argue that they can not make a wholesale conversion to a baking bag. Sainsbury’s claims that it is testing “novel” packaging instead. One of the most important achievements is the rapid cooling of the surface. In this case, liquid nitrogen is sprayed onto raw chickens, effectively freezing the skin to kill surface bacteria or Chicken virus, while the interior remains unfrozen.

 

 

M & S has been recognized for leadership in this area using a “five-point plan” to reduce error. Packages, and now all types of baked in bags, will have clearer labels, and bonuses will be paid to farmers producing Campylobacter-free farms. A new safety technology will also appear on the production line. M & S said it noted a reduction because the plan was implemented in September.

 

Asda is testing a new procedure called “SonoSteam“, in which chickens are steamed, so they are cooked on the outer skin, but not inside. It was found that if the procedure successfully reduces the level of pollution, it will be introduced in all suppliers.

What can I do with this?

Be careful when cooking chicken. Do not wash it; clean the chopping boards thoroughly, use warm water and soap while washing your hands after touching the raw chicken; hold it in a separate bag in the fridge and cover it all the time.


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