In fact, we're so sure of that statement, we guarantee your satisfaction or your money back, no questions asked. The University has used out facility as a benchmark to analyze microbiological activity in an air chilled product compared to water-immersed chicken. Another unnamed facility has been used to study water-immersion effects on finished product. To say the least, preliminary results have been overwhelming. There is now evidence that harmful bacterial pathogens such as Campylobacter and Salmonella are significantly reduced in the air chilled product versus water-immersed.
Results also indicate that air chilled chicken shows no signs of resistance to antibiotics.
This issue has come to the forefront with respect to food safety. Water-immersion creates a resistance to antibiotics that may be passed along to humans. As food safety comes to the forefront of concern in the public eye, air chilled chicken is showing significant breakthroughs in the scientific field. Research will continue and we expect more proof of air chill superiority with respect to food safety. According to researchers, we can already claim that air chilled chicken is scientifically proven safer than water-immersed chicken.