Hygiene in the poultry industry
The bacteria causing the highest number of zoonotic outbreaks is Campylobacter, followed by Salmonella. Listeria does not cause the highest number of outbreaks, but its mortality is higher. Other micro-organisms such as E. coli and Staphylococcus spp. can also be found in processing plants. The incidence of Pseudomonas is also noteworthy, since this is one of the most common spoilage micro-organisms that can affect the organoleptic quality of the product.
The proper application of hygiene procedures and the right choice of cleaning and disinfection products for each type of facility, are essential to ensure food safety.
The right hygiene partner
An experienced partner like Christeyns provides the right chemistry, knowledge and advice exclusively for your situation.
Our product range, developed by the CHRISTEYNS’ R&D team, consists of a select group of chemicals which can be adapted to the characteristics and needs of the poultry industry. Our products are designed to be low dose, optimizing both the application conditions and the results, by using conductivity to automatically control dosing.
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