Hormel Foodservice is your partner in deli meat food safety
Today, food safety is a huge, top-of-mind concern. So, it pays to start with the safest products possible like the sliced meats from Hormel Foodservice. Chemical preservatives only slow the growth of pathogens that cause foodborne illnesses and product spoilage. Our high pressure process safely and naturally eliminates these pathogens.
First, the meats are sliced, packaged and sealed. Then carefully controlled water pressure is used to disrupt and effectively eliminate the pathogens. So your Hormel Foodservice deli meats arrive at your door as safe as possible.
You care about the foods you serve, about your customers and about the success of your operation. We understand your concerns. Deli meat safety is a critically important issue, and we believe our sliced meats are an excellent, profit-enhancing solution.
HPP: The key to safer sliced deli meats
Science has shown that the relatively simple process of high pressure processing (HPP) is the most effective way to eliminate dangerous foodborne pathogens such as listeria from sliced deli meats.
HPP is particularly effective against:
- Listeria / Listeria monocytogenes
- E. Coli
- Salmonella
Facts about Listeriosis
The Centers for Disease Control and Prevention (CDC) estimates 48 million Americans, a sixth of the population, contract foodborne illness each year. Approximately 128,000 people are hospitalized and 3,000 die.
The CDC reported that, of all the foodborne pathogens, those infected with the Listeria monocytogenes bacteria have the second highest fatality rate (about 20%) and the highest hospitalization rate (90%).
Listeria monocytogenes is known to multiply quickly. It can grow on deli meats because it is not killed by refrigeration. Listeria is killed by pasteurization and cooking to temperatures of 165°F.
Equipment maintenance, sanitation procedures and temperature control are all factors in the growth and spread of listeria.
