The company reports that in the past 12 months, product recalls in the US alone have cost manufacturers millions of dollars in wasted product, lost revenue and labor involved in the recalls. Foods affected include salmon, cheese, seafood, ground beef, salami and sprouts.
HPP involves using ultra-high pressure to help reduce bacteria and microbe content. Food products are submerged in water, then subjected to pressure. According to findings by research firm Brooke Meredith Whitney, HPP can reduce most bacteria by up to 99.999%.
“Coupled with the food industries’ already high standards in food processing cleanliness and uninterrupted cold-chain, HPP provides a lethal kill step for the most dangerous bugs,” vice president of business development Jon Juhs said.
Suitable for various foods
HPP enables processors to remove preservatives while increasing safety by reducing risk o foodborne pathogens; it also is said to extend shelf life while preserving taste, texture and color.
The company reports that HPP is suitable for a broad range of food items, including salsas, wet salads, fresh fruit, fresh vegetables, fruit juices, vegetable juices, raw meats, seafood, shellfish, ready-to-eat meats, dairy, yogurt-based sauces, cheese, beer and wine.
While the food manufacturers may benefit from HPP, Juhrs added that it also is important to introduce traceability into the food chain.
“With complete cold chain traceability integration from bar coding on the baskets, and a palletized shipping solution, to ERP integration, ANF’s HPP solutions ensure manufacturers and distributors can prove the safety of their products and avoid costly dangerous contamination events,” he said.