Meat+Poultry - November 2020 - 51

Co., an established HPP service provider
based in Wauwatosa, Wis. His company uses
equipment from both Avure and Hiperbaric.
Segel is also chairman of the Cold Pressure
Council, a trade group for the high-pressure
processing industry.
Some of the vessels he uses for HPP are
bigger than school buses and exert pressure
of 87,000 pounds per square inch on food
products, which is more pressure than at the
bottom of the Mariana Trench in the western
Pacific Ocean.
"I came across high pressure processing
in the late 1990s," Segel explained. "The
regulations for Listeria were coming out,
and people were looking for post package
interventions, because of the danger of
that pathogen.
"The process also works in preventing
Salmonella, E. coli and spoilage organisms.
It is effective on ground beef and other raw
products. It is used in the turkey industry a lot,
especially in ground turkey, where it targets
Salmonella. It is widely employed for raw
products. For pathogens, it has at least a 5-log
reduction," he said.
Some companies use HPP in their HACCP
food safety plans as a Critical Control Point
(CCP), he added.
"When HPP first began, the units doing
the process were small - nothing like
today. Emphasis was mostly on food safety,
eliminating bacteria and pathogens. But the
move toward clean label for foods, including
meat and poultry, has made that an important
growth driver for HPP as well. That is because
there is also a great emphasis now in food
processing, including meat and poultry,
toward getting away from using preservatives
in food - making foods as fresh as possible,"
Segel explained.
Segel said the ability of HPP to extend the
shelf life of food products is a great benefit to
consumers, especially during this time when
shoppers are trying to be careful, because of
the ongoing pandemic. But he noted the use of
HPP to make food safe is a major emphasis of
the technology.
Texas Food Solutions' Sutherland
pointed out the benefits of HPP both for
meat and poultry processing companies has
become even more critical during this year's
coronavirus pandemic.

"HPP offers an insurance policy of added
safety," she said. "A lot of processors are
increasing volumes and stretching at the
seams. This pressure (on them) might mean
you are moving faster, and outside of your
normal comfort zone.
"So, there is an immense sense of security
that you made a great product, and then on top
of that, can guarantee absence of pathogenic
growth, with a multi-log reduction, while
maintaining quality and nutritional integrity,
coming from adding high pressure as an
intervention step," she pointed out.
Raghubeer has a final thought about the
effects of the pandemic on the meat and
poultry industry.
"It is critical that proper, enforceable
sanitation and personal hygiene be in place.
If there is one thing that can be considered
positive from this pandemic, it is that the way
of doing business in the meat and poultry and
other industries will change for the better in
terms of product safety.
"This virus will be with us for some
time, so the precautions being used now to
protect people and products will hopefully
be ingrained in us in the way we do business
in food processing plants after it is over. And
make us better prepared when the next one
comes along," he said.

Ready-to-eat meats are
susceptible to pathogens
which makes them ideal
for HPP treatment.

www.meatpoultry.com | 11.20 | MEAT+ POULTRY

51



Meat+Poultry - November 2020

Table of Contents for the Digital Edition of Meat+Poultry - November 2020

Meat+Poultry - November 2020 - 1
Meat+Poultry - November 2020 - 1
Meat+Poultry - November 2020 - 2
Meat+Poultry - November 2020 - 3
Meat+Poultry - November 2020 - 4
Meat+Poultry - November 2020 - 5
Meat+Poultry - November 2020 - 6
Meat+Poultry - November 2020 - 7
Meat+Poultry - November 2020 - 8
Meat+Poultry - November 2020 - 9
Meat+Poultry - November 2020 - 10
Meat+Poultry - November 2020 - 11
Meat+Poultry - November 2020 - 12
Meat+Poultry - November 2020 - 13
Meat+Poultry - November 2020 - 14
Meat+Poultry - November 2020 - 15
Meat+Poultry - November 2020 - 16
Meat+Poultry - November 2020 - 17
Meat+Poultry - November 2020 - 18
Meat+Poultry - November 2020 - 19
Meat+Poultry - November 2020 - 20
Meat+Poultry - November 2020 - 21
Meat+Poultry - November 2020 - 22
Meat+Poultry - November 2020 - 23
Meat+Poultry - November 2020 - 24
Meat+Poultry - November 2020 - 25
Meat+Poultry - November 2020 - 26
Meat+Poultry - November 2020 - 27
Meat+Poultry - November 2020 - 28
Meat+Poultry - November 2020 - 29
Meat+Poultry - November 2020 - 30
Meat+Poultry - November 2020 - 31
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Meat+Poultry - November 2020 - 33
Meat+Poultry - November 2020 - 34
Meat+Poultry - November 2020 - 35
Meat+Poultry - November 2020 - 36
Meat+Poultry - November 2020 - 37
Meat+Poultry - November 2020 - 38
Meat+Poultry - November 2020 - 39
Meat+Poultry - November 2020 - 40
Meat+Poultry - November 2020 - 41
Meat+Poultry - November 2020 - 42
Meat+Poultry - November 2020 - 43
Meat+Poultry - November 2020 - 44
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Meat+Poultry - November 2020 - 47
Meat+Poultry - November 2020 - 48
Meat+Poultry - November 2020 - 49
Meat+Poultry - November 2020 - 50
Meat+Poultry - November 2020 - VDG1
Meat+Poultry - November 2020 - VDG2
Meat+Poultry - November 2020 - 51
Meat+Poultry - November 2020 - 52
Meat+Poultry - November 2020 - 53
Meat+Poultry - November 2020 - 54
Meat+Poultry - November 2020 - 55
Meat+Poultry - November 2020 - 56
Meat+Poultry - November 2020 - 57
Meat+Poultry - November 2020 - 58
Meat+Poultry - November 2020 - 59
Meat+Poultry - November 2020 - 60
Meat+Poultry - November 2020 - 61
Meat+Poultry - November 2020 - 62
Meat+Poultry - November 2020 - 63
Meat+Poultry - November 2020 - 64
Meat+Poultry - November 2020 - 65
Meat+Poultry - November 2020 - 66
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Meat+Poultry - November 2020 - 71
Meat+Poultry - November 2020 - 72
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Meat+Poultry - November 2020 - 81
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Meat+Poultry - November 2020 - 84
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