17th March. Posted in Blog.

Anti campylobactor

The poultry market continues to retain its throne as the most popular meat choice amongst consumers. Consumption of the versatile and lean meat is expected to rise a further 5.2 million tonnes by 2024, reaching a combined consumption figure of 48.8 million tonnes in developed countries.

Whether it’s enjoyed for an occasion (think Thanksgiving turkey), for a regular family mealtime (Sunday chicken roast, anyone?) or for a takeaway treat such as crispy duck pancakes, it’s fair to say that the popularity of the poultry meat category shows no signs of slowing. According to leading poultry meat producer, Moy Park, chicken is eaten at least twice a week by UK consumers, with supermarket sales of the popular protein amounting to more than beef, lamb and pork combined.

It’s not just us Brits that enjoy poultry meat, chicken in particular is a popular meat around the world. Here are a few fun facts:

– Feeling partial to a bit of raw chicken? A popular Japanese local dish is toriwasa, which is sliced raw chicken, flash boiled and served sashimi style.

– Forget thighs, breasts and legs. In China, chicken heads (brains and all) are consumed, along with the feet and neck.

– The chicken Kiev originated from Russia – named after the famous Russian city!

Despite its popularity, poultry remains an area of concern for many consumers. Bacteria, such as campylobacter, is widely recognised as a key challenge for the poultry packing industry and causes problems regarding consumer food safety and product quality. It is the most common cause of food poisoning in the UK and is an increasing concern for the entire food supply chain.

With poultry sales flying, National Poultry Day on 19th March 2017, is the perfect time to raise awareness of food safety. Next time you’re feeling a little peckish for poultry, you may want to follow the government’s advice on how to safely store and prepare your meat. Here are the top three for reference:

1. Don’t wash raw chicken. Any germs will be killed if you cook it thoroughly. By washing it you risk germs splashing onto sink, worktop and anything else nearby.

2. Cool leftovers at room temperature before storing in the fridge. Putting hot food in the fridge can mean it doesn’t cool evenly, which can cause food poisoning.

3. Wash all worktops and chopping boards before and after cooking, they can be a source of cross-contamination. The average kitchen chopping board has around 200% more faecal bacteria on it than the average toilet seat!

However, as well as consumers taking the above measures to ensure food safety, it’s also the responsibility of packaging manufacturers to explore innovative new ways to reduce the risk of contamination.

Food safety is something that is dear to our hearts at Parkside. And something that we take seriously in the design of our poultry packaging. In fact, we’ve developed a technically-advanced flexible pack with built-in antimicrobial technology that reduces the growth of bacteria on the packaging of fresh poultry. Our innovative and unique anti-microbial packaging solution incorporates silvers ions into the coatings used on the outer face of packaging, known to kill 99.9 per cent of micro-organisms.