— OPINION —
The recent news about an outbreak of Listeria infections from deli meat products serves as a stark reminder of the ongoing threat posed by the deadly bacterium Listeria monocytogenes. This bacterium has haunted our food supply for decades, claiming lives and leaving devastation in its wake. Consider that:
- Listeria is found in soil, water, and food processing environments.
- It survives at low temperatures, even in refrigerators and freezers.
- It is particularly dangerous for pregnant women, young children, the elderly, and immunocompromised individuals.
- It can spread easily in home kitchens and on various surfaces.
Despite advances in food safety, Listeria continues to pose a significant risk, highlighting a critical need to enhance preventive measures.
The limitations and status quo
While the USDA and CDC have made significant strides in monitoring and controlling Listeria, current prevention methods have limitations. Reliance on human adherence to protocols, while manageable, has proven to be less effective. Secondly, there exists a risk of cross-contamination of other products in delis and food service environments.
High pressure processing is a proven solution
High Pressure Processing (HPP) is a proven treatment that is utilized during the production and packaging of ready to eat meats plus numerous other foods and beverages. It offers a superior solution to the Listeria problem, with a track record of success spanning over two decades. In addition, high pressure processing retains the nutritional value and taste of the food products when it is utilized.
Key advantages of HPP
- Proven effectiveness: For more than 20 years, HPP has demonstrated its ability to reduce the risk of Listeria from RTE meat and poultry products.
- Post-packaging treatment: HPP treats products in their final packaging, preventing recontamination.
- Non-thermal process: Retains product quality and nutritional value.
- Broad spectrum: Effective against multiple pathogens, including Salmonella and E. coli.
- Wide adoption: Already used on millions of pounds of food and beverage products worldwide.
Since its approval and usage as a post-lethality treatment (PLT) in the early 2000s, High Pressure Processing has been a game-changer in food safety. HPP aids companies to reduce the risk of Listeria in ready-to-eat (RTE) meat and poultry products as well as numerous beverages, dips, salsas, and fresh pet food.
Widespread adoption for High Pressure Processing
The food industry, particularly the deli meat sector, should embrace HPP as a standard practice. With HPP in their production process, the products being shipped to the retailer capture these benefits.
- Two decades of successful implementation globally.
- Dramatically reduces the risk of listeriosis outbreaks.
- Retains product taste, texture, and nutritional value.
- Reduces recall risks, extends product shelf life and protects brands.
HPP has long been recognized by USDA’s Food Safety and Inspection Service (FSIS), and other regulatory agencies as a viable PLT for the control of Listeria monocytogenes in RTE meat and poultry products. The process not only reduces the risk from environmental contamination such as slicing and other equipment but also from contamination in under-processed products. Companies producing these products implement HPP technology in the final package to ensure the safety of consumers, avoid product recalls and protect their brands. Coupled with the food safety benefits, HPP extends the quality and shelf-life of RTE meat and poultry products, allowing manufacturers to reduce waste and reach wider markets.
It’s time for further adoption of this proven technology to safeguard public health.
For more information on high pressure processing and its benefits, visit the Cold Pressure Council (www.coldpressurecouncil.org) website. We also encourage you to learn more about the High Pressure Certified logo. This licensed mark is used by Cold Pressure Council members to identify products that utilize High Pressure Processing.
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