Presentation 2016.

Liam Murphy.085 8700228

George Donohue.087 2465172

hpptolling@gmail.comwww.hpptolling.com

According to the Food Safety Authority of Ireland (FSAI), campylobacteriosis continues to be the most commonly-reported foodborne illness in Ireland.

There are 10 times more cases of campylobacteriosis being reported than salmonellosis: 2,600 cases of food poisoning due to Campylobacter were recorded in 2014, up from 2,288 in 2013.

Cooking the chicken will kill the campylobacter but will not kill any campylobacter infected clothes, work surfaces or utensils used when preparing the chicken for cooking.

The guaranteed solution is to use HPP

Clean label HPP’ed raw marinated chicken breasts in oven ready packaging, no mess no waste and 100% safe with 4-6

weeks shelflife.

Advantages of HPP for Chicken meat.

• Increase product shelf life to 4-6 weeks.• Added value and point of difference. • Brand Protection.• Eliminates harmful bacteria such as campylobacter, salmonella, Listeria and

e coli. • Processed in final consumer packaging.• The option to never handled raw after initial packaging.• Cook in the package option available.• Vac packed in bulk quantities, with extended shelflife suitable for

retail/restaurants/takeaways. • Clean label • Customers facility/home never open to infection.• Safe to eat if under cooked. • Well marinated.