Campylobacter and ovenable packaging
Below, we look at the ways that FFP’s Estercook ovenable packaging can help in the battle against one of the leading public health issues, campylobacter contamination.
Campylobacter without Roast in Bag Technology
Campylobacter infection is a significant issue, with over 280,000 cases in the UK leading to around 100 deaths every year. The UK Food Services Agency devoted their 2014 food safety campaign, under the banner ‘Don’t Wash Your Chicken’, to the fight against Campylobacter. Cooking chicken in roast-in-bag packaging can have a significant impact on the infection rates. It has recently been estimated that around 30% of supermarket chickens are now sold in oven cook packs.
Roast in Bag Food Safety Benefits
FFP’s Estercook Roast-In-The-Bag packaging presents a physical barrier to the Campylobacter bacterium. Raw chicken is contained within the pack from the factory production line all the way through the supply chain until it comes out of the consumer’s oven, browned, moist and succulently delicious.
Estercook is made from Polyester, which stands up well to the temperatures found in domestic ovens, and the materials and structures that we use for Estercook are fully approved and Compliant with all relevant legislation.
More about Campylobacter
The term ‘campylobacter’ means ‘curved bacteria’, and is a genus of bacteria that includes the species c.jejuni, the bacterium that causes the food-borne infection Campylobacteriosis. The symptoms of the infection were described back in 1886 as ‘summer disease’, although the bacterium itself was not isolated until 1972.
In most people, the symptoms cause inflammatory diarrhoea and last a few days, although it is a contagious condition and can be the underlying cause of a much more serious condition, Guillain-Barré Syndrome, which can cause paralysis and can be fatal. Here's a UK Food Standards Agency video about campylobacter: