For Chris Staudt, high pressure processing (HPP) is a key that has opened new doors, professionally speaking. As CEO of Chairman’s Foods, LLC, Staudt oversees production of custom fresh and frozen products for food service and retail customers in a 40,000-square-foot plant at the company headquarters in Nashville, Tenn. and a 38,000-square-foot facility in Columbus, Ga.
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Explore this issueAugust/September 2018
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“HPP is nothing new,” Staudt says, “but it has opened doors for us, allowed us to provide solutions for our customers that traditional methods would not allow.”
Simply stated, HPP is a technique by which food and beverage products, already sealed in final packaging, are introduced into a cylinder-shaped pressure chamber where they are subjected to a high level of hydrostatic pressures (43,500-87,000 pounds per square inch) transmitted by cold water. The HPP process can take from one to six minutes.
Acknowledged by USDA and FDA as a kill step, HPP is a natural process that inactivates E. coli O157:H7, Salmonella, Listeria monocytogenes, and other foodborne pathogens, with minimal impact on a consumable product’s taste, texture, appearance, or nutritional value.
About Linda L. Leake, MS
Linda L. Leake, doing business as Food Safety Ink, is a food safety consultant, registered SQF contract auditor, and award-winning freelance journalist based in Wilmington, N.C. Specializing in agriculture, food, food safety, and travel, her articles have appeared in some 89 print and online publications. Along with garnering awards for her articles and photographs, she holds the prestigious Master Writer status with American Agricultural Editors’ Association. Majoring in Dairy Science, she completed a BS in Agriculture at the University of Wisconsin and an MS in Food Safety at Michigan State University. She’s an active member of IAFP, Toxicologists Without Borders, Inc., and the National Dairy Shrine. She’s currently enrolled in the International Development Doctoral Program at the University of Southern Mississippi Gulf Coast. Reach her at Llleake@aol.com.