The listeriosis saga has shaken the SA food industry in many ways, and one interesting reaction that’s recently come to light is the move by Eskort to process its vienna and frankfurter sausages with High Pressure Pasteurisation (HPP).
“In Europe they claim it’s 100% safe, but scientists say it can never be 100% safe. What we’ve done is placed HPP stickers on the product and advertised in magazines to educate consumers about the process. This has made a massive difference, as it’s given us comfort and it offers consumers the assurance of a safe product,” says Arnold Vosloo, CEO of Eskort and head of the Category Rebuild Committee set up by the South African Meat Processors Association (SAMPA).
Eskort is using HPP South Africa, which set up shop last year and offers its services to the industry on a contract basis.