Items Tagged with 'high-pressure pasteurization'

Can HPP individually packaged food and beverage products & bulk product at the same time.

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.

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.

Although a slew of systems are taking shape and likely to become more active or launch in the coming years, thermal processing still is the dominant pasteurization method for enhancing food safety in meat and poultry.