Nature's Variety Recall Introduces Pet Food Consumers to High Pressure Processing
What is High Pressure Processing/Pasteurization?
The pet food manufacturer is now loading retailer's shelves with products processed with HPP, leading consumers to wonder what is this process and is it any safer for my pet than previous pasteurization processes?
The following is a brief background on the 2010 recall at Nature's Variety, information about HPP and the benefits and limitations of this food processing procedure.
The Recall
This week, as a precaution, the company has recalled all Chicken Formula and Organic Chicken Formula products with a "Best if Used By" date on before February 5, 2011, after learning test results indicate their frozen chicken foods "may contain salmonella."
On February 11, 2010, Nature's Variety posted a letter to their customers warning of a possible salmonella contamination in their Chicken Formula Raw Frozen Diet for dogs and cats for specific lots of the foods.
More details of the recall notice are posted on the company's website in the Latest News section. Click here for information on disposing of the pet food and how to receive a refund.
The New Technology: High Pressure Processing
In a March 8, 2010 food safety update letter, Nature's Variety CEO Reed Howlett assured customers the decision to "implement the process (HPP) universally on all Raw Frozen Diets after the February 11, 2010 recall in order to further enhance food safety."
HPP is a high pressure food processing procedure applied to prepackaged foods to "achieve microbial inactivation," according to the Ohio State University High Pressure Food Processing Lab in the Department of Food and Science Technology.
The Lincoln, Nebr. based pet food manufacturer believes offering pet foods treated with HPP technology helps the company meet strict food quality and safety standards. In addition to HPP technology, Howlett explains to customers in the letter that after the foods are treated with HPP, all foods will be tested for harmful bacteria before being shipped to pet retailers.
Effects of High Pressure Processing
HPP extends a food's shelf live and quality without the use of chemicals or sacrificing taste and texture, according to the Ohio State Extension, but is not foolproof since the process "is effective in inactivating most of the vegetative bacteria."
The Extension office explained solid dry foods, low-acid foods (such as vegetables) and foods with a high air content do not have sufficient moisture or rigidity to effectively eliminate bacteria with HPP technology.
Sources:
Pet Product News: Nature's Variety Expands Recall to Include All Raw Frozen Chicken Products
http://www.petproductnews.com/headlines/2010/03/08/natures-variety-expands-recall-to-include-all-raw-frozen-chicken-products.aspx
Nature's Variety: Important Food Safety Update, March 8, 2010
http://www.naturesvariety.com/news/33
Nature's Variety: Important Food Safety Update, February 11, 2010
http://www.naturesvariety.com/news/32
Ohio State University Extension: High Pressure Processing Fact Sheet
http://ohioline.osu.edu/fse-fact/0001.html
Ohio State University, High Pressure Food Processing Lab: HPP FAQ
http://grad.fst.ohio-state.edu/hpp/faq.html
Food Production Daily: OJ High Pressure Processing From Australia
http://www.foodproductiondaily.com/Quality-Safety/OJ-High-pressure-processing-from-Australia
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The Contributor has no connection to nor was paid by the brand or product described in this content.
Published by Angela Tague
Angela Tague has worked in news writing and photography since 1998. After attaining a BA in Journalism and Mass Communications at the University of Iowa, Tague's journalism career has led to positions at two... View profile
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- HPP extends a food's shelf live and quality.
- HPP is used to kill bacteria on food products.
- HPP is not effective on all types of food.
2 Comments
Post a Commentgreat reporting!
thanks for posting this. I feed this food to my cats several times a week, so I am glad I found out about the recall.