High-pressure processing (HPP) of food is effective at destroying harmful microorganisms and poses no more food safety concerns than other treatments. However, HPP is not as effective on milk and some ready-to-eat foods (RTE), according to an EFSA opinion.
Demand for high-pressure processing equipment and food/beverage products is surging; one expert from HPP provider Avure outlines some of the reasons for the growth.
High Pressure Processing (HPP) is widely used to pasteurize food, but most food producers ‘hide’ the method because of consumer perceptions, a HPP consultant said.
High pressure processing could help inactivate human norovirus
strains in raw foods like shelf fish, according to new research
published in the January 2007 issue of the journal Applied and
Environmental Microbiology.
