Trends in High Pressure Processing (HPP)

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Originally Aired - Monday, October 24 2:00 PM - 2:30 PM

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Event Location

Location: Processing Innovation Stage (LU7130)


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Title: Trends in High Pressure Processing (HPP)

Description:

HIGH PRESSURE PASTEURIZATION (HPP) is cold pasteurization in pure water; it uses ultra-high pressure purified water to keep packaged food pathogen-free to stay fresh longer. At very high pressures bacteria such as Listeria, E. coli, and Salmonella are inactivated. Foods using HPP include ready-to-eat and ready-to-cook meats, ready-meals, fruits and vegetables, juices and smoothies, soups and sauces, wet salads and dips, dairy products, pet food, baby food, seafood and shellfish. HPP helps producers increase food safety and extend shelf-life while providing consumers with nutritious, natural, flavorful food.

Type: Processing Innovation Stage


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