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Beefs and Beliefs

Pressure Treating Makes Safer Ground Beef

Cargill’s trademarked product offers longer shelf life and lowered danger of pathogens.

With consumer concern growing about food safety I’m excited to see Cargill just announced a new treatment for ground beef patties.

It sounds really promising. They call the final product Fressure Fresh Ground Beef and say it has double the shelf life and lower risk of pathogens such as E. coli 0157:H7, listeria and salmonella.

Cargill says packaged products are placed inside a pressure chamber, water is added, then the chamber is sealed. Pressure in the chamber comes up to a programmed level and stays there for some predetermined time.

Then the chamber is decompressed, drained and the products removed.

Cargill says the pressure reduces foodborne pathogens and microorganisms that cause spoilage because it is forceful enough to “significantly disrupt cellular activity.”

The company also says because their Fressure process doesn’t use high temperature, chemicals or irradiation it is more acceptable to consumers.

They perform the process when the product is in its final packaging. This eliminates the chance of recontamination prior to shipping.

Right now this is only a foodservice product, meaning it will go only to food preparers like restaurants and hotels.

If you want to read more about this product click here.

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