HPP may be safe but this advert is bad

In 2005, Hormel Foodservice became the first meat processor to make a significant investment in High Pressure Pasteurization (HPP).

HPP is employed after the meat is sliced and packaged — so there is no opportunity for harmful pathogens and food spoilage organisms to re-enter the package, and no need for taste-altering preservatives.

Sounds good, although I wonder about the potential for contamination once the package is opened.

But check out this ad which is a good example of marketers messing up science.

Expectant mothers are advised not to eat cold cuts and other refrigerated ready-to-eat foods because of the potential for Listeria contamination.

In addition to the medieval stirrups and a stereotypical representation of birth, there is no mention of why this lunchmeat may be OK other than, it has no preservatives.

Bad Hormel, bad.

  • JPBaley

    HPP can help with inadvertant sanitation failures. No firm is perfect no matter how aggressive their sanitation and sampling plans are. This is just some extra security. Hopefully, as facilities turn to HPP, they continue to evolve their sanitation plans to ensure procedures are more than sufficient to remove pathogens and not just have a plan and think that HPP will take care of any issues. HPP does not necessarily destroy pathogenic spores (esp. C. bot). If they promote HPP too much, consumers may begin thinking products may still be safe even when not properly refrigerated.