Providing Safe, Wholesome

and Nutritious Foods

Phillip L. Minerich, Ph.D.

Vice President - R&D

Hormel Foods

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Tranquility

“9 months of winter and 3 months of poor sledding”

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Global Scale…

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Somewhere in our

past, we changed

from Hunters…..

….. to Gatherers

Eventually leading to urbanization

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Global Challenges

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Natural &

Organic

• Fresh

• Grass Fed

• Free Range

• Grain Fed

• Naturally Raised

• Certified Organic

• USDA Natural

Process

• Peel

• Emulsify

• Carbonate

• Cook

Survival vs Convenience

• Refrigerate

• Freeze

• Ferment

• Can

• Dry

• Salt

• Cure

Preserve Prepare

• Clean

• Season

• Mix

• Tenderize

• Marinade

• Cook

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Preparing food to eat Changed from its natural state •Extending shelf life

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Our Changing World

Significant populations around the world are challenged each day to consume a healthy, nutritious and balanced diet. FAO: 2000

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You are here

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Populations Challenged to Consume a Healthy, Balanced Diet

Top sources of calories in Kenya: cereals, roots & tubers

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Common deficiencies:

Marasmus (inadequate protein and calories)

Kwashiorkor (inadequate protein/ sufficient calories)

Micronutrients: iron, zinc, calcium, B-vitamins, vitamins A,C,E

Underfed: Calorie poor, Nutrient poor

Animal proteins are the

most bioavailable source of

protein and micronutrients

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Under Nourished: Calorie rich, nutrient poor

Populations Challenged to Consume a Healthy, Balanced Diet

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Top sources of calories in Guatemala

Table sugar, vegetable oil, margarine,

corn tortilla, white bread

Deficiencies lead to:

- Stunting

- Delayed physical development

- Cognitive impairment

Common deficiencies in iron, zinc,

vitamin D and vitamin B12

9-year old children, tradition vs balanced diets

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Malnourished: Calorie rich, nutrient rich

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Food Deserts

Populations Challenged to Consume a Healthy, Balanced Diet

Obesity Crisis in the U.S.

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Targeted Nutrition

10 http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0002571/

Protein & Energy Malnutrition:

Government est. 50% of elderly in US

lack enough protein in their diets

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2050: Population 9.5 billion

Feeding a Diverse & Growing Pop. Safely

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US Challenges: • Home Preparation

• Outside the Home

• Retail and Deli

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Food Safety at Home

• Clean

• Separate

• Cook

• Chill

http://www.fightbac.org/safe-food-handling

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Food Safety Away From Home

Bathrooms? Hot foods hot?

Allergen

awareness?

Server

behavior?

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Retail Food Safety

Clean? Fresh fruits

and veggies?

Meat

case?

Check

out?

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Traditional & Commercial Food Safety

Freeze Ferment

Can

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Traditional & Commercial Food Safety

Dry

Salt Cure

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1895 Commercial pasteurization

machines introduced

1917 Most major cities require milk to

be pasteurized

1938 Milk-borne illness 25% of all

food-borne illnesses

Today Incidence of milk-borne

illness <1% 1940s

300-400 cases of

trichinellosis/ year

1996

<40 cases of

trichinellosis /year

1993

Jack in the Box outbreak lead to

establishment of PulseNet

1862

Abraham Lincoln

founded the United States

Department of Agriculture

1957

Poultry Products Inspection Act 1906

Federal Meat Inspection Act

Required inspection and sanitary facilities 1996

Pathogen Reduction/

HAACP Systems

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Pasteurization

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High Pressure Pasteurization

• Hydrostatic

• Uniform

• No shear force

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Kills Bacteria

Before HPP-processing After HPP-processing

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High Pressure Pasteurization of Meats

• High Pressure Pasteurization

– Kills bacteria

– Kills pathogens

– Extends shelf life

– Eliminates preservatives

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Providing Safe, Wholesome and Nutritious Foods

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The End

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U of M Arboretum

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Advantages over thermal processing:

• Improves food safety

• Improved food quality parameters

Applicable across several products:

• Orange juice

• Seafood

• Sliced meats

• Salsa

• Guacamole

• Smoothies

Sancho F et al. J Food Engineering 39 (1999) 247-253

HPP Processing & Preserving Foods

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Techniques to Preserve Meat

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Providing Safe, Wholesome and Nutritious

Foods