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Sep 3, 2025 - Foods
Federal Institute for Risk Assessment (BfR): chemical decontamination of poultry meat
The Federal Institute for Risk Assessment (BfR) has addressed the question of whether chemical decontamination can help make poultry meat "germ-free" and published a question-and-answer catalog on this topic.
Diseases caused by Salmonella or Campylobacter are often attributed to the consumption of contaminated poultry meat. These pathogens already colonize the live animals and can be transferred to the meat during the slaughtering process.
Various measures from rearing to slaughter are already being implemented to keep the contamination of poultry meat with pathogens as low as possible. Further research has been conducted to further improve these strategies.
"Chemical decontamination" describes the use of antimicrobial substances such as chlorine dioxide or peracetic acid to reduce the germ content of Salmonella or Campylobacter. Such chemical decontamination agents are currently not allowed for poultry meat in the EU. According to the BfR, the use of chemical decontamination can only be part of a hurdle concept and is not sufficient as a sole application to produce a "germ-free" food product.
At BAV Institute, we regularly conduct tests for Salmonella and Campylobacter. We provide fast and reliable results and are happy to advise you on all matters concerning product safety. Our customer consultants are available to assist you with any questions.
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