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How HPP Can Improve Deli Meat Safety

In this op-ed, Rick Marshall, chairman of the Cold Pressure Council, details why HPP is an underutilized tool to fight Listeria and other deli meat pathogens.

Cold Pressure Council
Cold Pressure Council

The recent news linked to an outbreak of Listeria in deli meat products serves as a stark reminder of the ongoing threat posed by the deadly bacterium Listeria monocytogenes. This deadly 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.
  • 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. 

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