Meat+Poultry - August 2018 - 46


The Cold Pressure Council is legitimizing high
pressure processing through certification
BY B O B S I M S | b s i m s @ s o s l a n d.c o m



MEAT+ POULTRY | 08.18 |

In 2001, the USDA reached out to Avure
looking for a process to control Listeria inside
the food processing plant.
"This was after quite a few outbreaks that
we received with Listeria itself," says Errol
Raghubeer, Ph.D., senior vice president and
food scientist at JBT/Avure, based in Sandusky,
Ohio. "In 2003, we submitted data to USDA and
they approved HPP, or at least offered a letter
of no objection for HPP to be used as a post
lethality treatment."
Companies such as Hormel and Perdue
Farms were among the pioneers using the
technology for food safety and primarily
to satisfy the Listeria process control
requirements put in place by the USDA, while
also extending shelf life.


Verification of HPP-treated
product is proving to be
a valuable step in the
evolution and adoption
of the technology.

eat processors have used high
pressure processing (HPP) for food
safety in ready-to-eat (RTE) meats
since the early 2000s and the usage continues
to grow. According to JBT/Avure, manufacturer
of HPP equipment, HPP food products had
a market value of $12 billion in 2017 and are
expected to double within the next six years.
HPP equipment manufacturer, Hiperbaric,
along with JBT/Avure and others in the HPP
industry, have created the Cold Pressure
Council, a third-party certification body for the
new Cold Pressure Consumer seal. The "High
Pressure Certified Seal" will be available for
food companies to include on the packaging
of RTE meat products similar to the manner in
which the US Dept. of Agriculture (USDA) uses
its Certified Organic seal.

Table of Contents for the Digital Edition of Meat+Poultry - August 2018