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Case study in real world: Use of high pressure technology for processing hams |
R. KRUG, Hormel Foods Corp., 500 14th Ave. NE, Austin, MN 55912-3600 and P. L. MINERICH, Research & Development, Hormel Foods Corp., 2 Hormel Pl., Austin, MN 55912-3673. Effective control of food pathogens is a high priority for food processors. Listeria monocytogenes can be one of the most challenging pathogens to control with its tendency to hide in the food processing environment and threaten post-processing contamination. As the industry continues to search for and implement effective post-packaging control methods, it becomes clear that certain products present challenges in getting the desired control while maintaining important quality characteristics. High-pressure pasteurization has emerged as a method capable of delivering significant pathogen lethality with minimal to no adverse effects on the product. One such challenging product is dry-cured ham. Being a very dense, dry,and relatively large product, the prosciutto ham did not lend itself to other post-packaging control methods without creating problems, such as,off-flavors or soft textures. High-pressure pasteurization was investigated as a method that could deliver the desired control and maintain the quality of the product without the need for special labeling. High-pressure pasteurization of the hams is conducted in ordinary water using a heavy-duty processing vessel and pressure intensifiers capable of generating and holding the pressure at over 85,000 pounds per square inch. At this pressure, considerable compression of the product and water is realized, but because the pressure is perfectly equalized throughout the vessel, the contents emerge with no detectable traces of the compression. Challenge studies conducted on hams using known amounts of LM show a 5 log reduction is achievable. This level of processing does not render the product sterile, however. Unlike most pathogens, certain spoilage organisms, tend to be pressure resistant. While HPP is effective as a control method, it does require a significant capital investment. Throughput volume is somewhat limited compared to other methods as well. However, it does provide an alternative way to control pathogens in a post-packaging environment for products that are not amenable to other methods. High-pressure pasteurization can also be employed without the need for any special labeling provisions.
Session 34, Applications of high pressure processing technology in the food industry: Case study
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