This technology is called Sono‑Steam. It was developed in Denmark, where the types of Campylobacter are similar to those in New Zealand. Sono‑Steam uses steam and ultrasound at the same time. This mix kills bacteria on the outside of each chicken. The treatment is fast. It takes only one to two seconds. It also fits easily into chicken‑processing lines.

Sono‑Steam is not new. It is already used in other countries. Some plants in the UK use it to treat millions of birds every week. Tests show that it can reduce Campylobacter by up to 80%. This helps companies make safer chicken without using chemicals.

This matters because many countries, including those in the EU, do not allow chemical washes on poultry. New Zealand still uses chlorine dips and acid sprays. Sono‑Steam provides a cleaner and more modern option.

Some people say that safe cooking at home is enough to fix the problem. In theory, that is true. But not everyone follows food‑safety steps correctly. Because of this, it is better to lower the risk before chicken reaches the supermarket. This protects consumers and reduces fear‑based stories that can harm confidence in chicken.