High Pressure Processing Can Make Ready-to-Eat Meats and Other Foods Safer

High Pressure Processing (HPP) is a method of food processing where food is subjected to elevated pressures (up to 87,000 pounds per square inch or approximately 6,000 atmospheres), with or without the addition of heat, to achieve microbial inactivation or to alter the food attributes in order to achieve consumer-desired qualities. Pressure inactivates most vegetative bacteria at pressures above 60,000 pounds per square inch. HPP retains food quality, maintains natural freshness, and extends microbiological shelf life. The process is also known as high hydrostatic pressure processing (HHP) and ultra high-pressure processing (UHP).

High pressure processing causes minimal changes in the fresh characteristics of foods by eliminating thermal degradation. Compared to thermal processing, HPP results in foods with fresher taste, and better appearance, texture and nutrition. High pressure processing can be conducted at ambient or refrigerated temperatures, thereby eliminating thermally induced cooked off-flavors. The technology is especially beneficial for heat-sensitive products.

This week, a look at how HPP can make ready-to-eat foods safer.

TTFN, Fred.

Quote of the week: "My grandfather once told me that there were two kinds of people: those who do the work and those who take the credit. He told me to try to be in the first group; there was much less competition." - Indira Gandhi (Indian politician, 1917 - 1984)

High Pressure Processing Can Make Ready to Eat Foods Safer

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This week, a look at, well, you know.

TTFN, Fred.

Quote of the week: "If everything seems under control, you're not going fast enough." -  Mario Andretti (Italian-born US automobile racer, 1940 - )

 
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