Chop Chop! Canned Chicken Cuts Camplobacter
NEW ZEALAND - New Zealand has the highest rate of Camplobvacter in the whole world, affecting 75,000 Kiwis annually, but now their problems may be over, after a company which cans its chicken says this method cuts campylobacter also.
18 March 2008
2 minute read
According to Scoop, chicken is renowned for its Campylobacter risk, but the solution to this very persistent problem has been created by Chop Chop! – a New Zealand brand with big ideas. Recognising a significant gap in the market, the brand has addressed spiraling rates of Campylobacter by using tried and tested food processing technology – canning the chicken!
According to the New Zealand Food Safety Authority, New Zealand’s rate of Campylobacter food poisoning is nearly three times higher than England and Wales and 10 times higher than America and Canada. In 2007, 500 New Zealanders were hospitalised with Campylobacter food poisoning, and two people died from the disease*.
With current obesity rates a significant problem for Kiwis, the new innovation of canning the chicken is also drawing favour with nutritionists, who see the product as an excellent source of protein without a high fat content.
