Page 37 - FoodFocusThailand No.236 November 2025

STRONG QC & QA

Integrated Strategies & Innovative that preserve the meat, keeping it safe and flavorful. Hormel
Technologies Foods’ Uncured Natural Choice range demonstrates how High
®
To address these challenges, the meat and poultry Pressure Processing (HPP) can work synergistically with natural
industry is adopting a combination of innovative curing to deliver deli meats free from synthetic additives while
ingredients, advanced processing technologies, and maintaining the quality of traditionally cured products.
digital tools. Digital Monitoring Systems: Some Asian meat and
Ingredients & Processing Aids: Natural RTE producers are setting new benchmarks in food safety by
antimicrobials—such as vinegar, plant extracts, and leveraging digital tools to enhance traceability, transparency,
cultured sugar—are gaining traction as clean-label and operational control. CPF demonstrates how Asian meat
interventions that inhibit pathogen growth while aligning producers can lead in food safety and transparency through digital
with consumer preferences. Phage-based solutions, innovation. By integrating blockchain technology across its supply
which use bacteriophages (viruses that infect bacteria) chain, the company ensures precise traceability, compliance with
to selectively target Salmonella or Listeria, provide a international standards, and visibility into sustainability practices.
precise biocontrol strategy without disrupting beneficial As part of this effort, CPF has piloted QR code labeling on fresh
microflora. Meanwhile, organic acids like lactic and acetic and ready-to-eat products, allowing consumers to instantly
acid remain staples in hurdle technology, where multiple access detailed information about product origin and safety.
interventions are combined to reduce microbial load. The future for meat and poultry producers lies in viewing
Processing Technologies: High Pressure food safety as a competitive advantage rather than merely a
Processing (HPP) has become a gold standard for compliance requirement. Companies that invest proactively in
extending shelf life and inactivating pathogens in rapid detection, digital monitoring, innovative processing and
ready-to-eat meats without compromising sensory packaging, and next-generation antimicrobial solutions will
quality. Surface decontamination methods, including build trust and market share. By shifting from compliance to
steam pasteurization, UV light, and cold plasma, further differentiation, food safety investments become brand equity,
enhance microbial safety at post-processing stages. helping companies reduce risk and secure a lasting competitive
Meanwhile, smart packaging with antimicrobial coatings advantage in an industry where a single recall can erase years
or oxygen scavengers actively suppresses pathogen of trust.
growth during distribution, turning packaging into a
functional safety layer rather than a passive barrier.
Rapid Detection & Digital Tools: Advances in
biosensors and PCR-based rapid test kits now allow More Information Service Info C004
processors to detect pathogens within hours instead of
days, narrowing the window of risk. Artificial intelligence
is being applied in predictive microbiology to analyze
environmental and production data, enabling the
forecasting of contamination hotspots before they occur.
Meanwhile, blockchain technology is emerging as a
robust tool for end-to-end traceability, mapping pathogen
risks across complex supply chains and enhancing
transparency for regulators and consumers alike.
Case Studies & Best Practices
Synergistic Technologies for Pathogen Control: In
response to food safety challenges, many meat and
ready-to-eat processors are turning to High Pressure
Processing (HPP) combined with natural antimicrobials.
HPP is a non-thermal, post-packaging technology that
inactivates spoilage microorganisms and pathogens
while preventing cross-contamination, making it ideal
for already-packaged products. When paired with
natural antimicrobials—such as nisin (an antimicrobial
peptides), vinegar-based formulations, or fermentates
like MicroGARD and Verdad —HPP effectively controls
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pathogens such as Listeria and E. coli while extending
shelf life without the need for synthetic preservatives.
Natural curing processes also complement emerging
technologies, supporting both food safety and clean-label
claims. Instead of synthetic nitrites, processors can use
plant-based sources such as cherry powder, beet juice,
or celery, to prevent Clostridium growth in products like
dry ham, bacon, and sausages. USDA regulations permit
the use of natural nitrites when combined with vitamin C
(ascorbate) to ensure safety, and products must be
labeled as “uncured,” with a note clarifying that the nitrites
originate from natural sources. Typically, lactic acid
bacteria (LAB) convert the nitrates into functional nitrites

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