Chickens to be ‘superfrozen’ to kill food bug

Food safety experts plan to “superfreeze” chickens to halt the rise of campylobacter food poisoning. The Food Standards Agency is currently looking into a procedure which involves exposing the surface of slaughtered chickens to extreme cold, known as rapid surface chilling.

The radical process is currently being considered to help curb the rampant levels of the food poisoning bacteria commonly found in uncooked poultry products.