Items Tagged with 'high-pressure pasteurization'

High-pressure processing of food is effective at destroying harmful microorganisms and poses no more food safety concerns than other treatments, says the European Food Safety Authority (EFSA).

Processors have several options for pasteurization, including high-pressure pasteurization (HPP), hot water, steam, hot air, infrared heat, radiofrequency and irradiation. Hot water, steam and HPP are the most popular, with HPP and hot water growing the fastest, says Wes Shilling, professor of food science at Mississippi State University in Mississippi State.

High-pressure processing (HPP) continues to grow and expand into new markets. Learn more about the future of this technology and how the industry can better educate the everyday consumer on HPP.

To reduce the risk of foodborne illnesses, it is crucial that meat and poultry processors focus on food safety throughout the operational cycle, and that includes the pivotal post-processing pasteurization stage.