High Pressure Pasteurization Process Eliminates E. Coli and other Food-Borne Pathogens

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Posted: Monday, October 18, 2010 7:45 pm | Updated: 2:57 pm, Mon Apr 28, 2014.

PHILADELPHIA, Pennsylvania -- The Safe PacTM Corporation now offers USDA and FDA-approved High Pressure Pasteurization (HPP) to packers, food processors and manufacturers on a contract service basis.

High Pressure Pasteurization is an all-natural, environmentally friendly, cutting-edge technology that uses intense hydrostatic pressure to deactivate and destroy pathogenic bacteria and microbiological contaminant flora.

An ideal solution for pre-packaged RTE products including meats, soups, wet salads, sauces, fruit smoothies, shellfish and seafood, the process allows food manufacturers to offer safely packaged, minimally altered chemical-and-preservative-free goods to retailers, with minimal fear of recall due to bacterial contamination.

"By applying up to 87,000 pounds of hydraulic pressure per square inch to ready-to-eat food products in their final packaging, our HPP Process completely eradicates harmful bacteria, eliminating the need for chemicals and preservatives, without compromising the taste or texture of the treated products," said Guy Giordano, President of Safe Pac Pasteurization, LLC.

Best with moist foods without internal air pockets, HPP places pre-packaged products in flexible containers (i.e. pouches, plastic bottles) into a high-pressure chamber, which is then flooded with cold water and pressurized for a short time period, usually 3-5 minutes. As pressure is applied uniformly around and throughout the product, reaching all parts of the product simultaneously, treated foods retain their original shape and texture.

Unlike heat-based processes, the quality of HPP processed foods is similar to fresh food products, because pressure has little to no effect on low molecular weight components such as color, flavor and vitamin content. Because it protects naturally, preserving foods with water pressure, HPP meets Organic standards, processing products without impacting their USDA Organic designation.

"By denaturing the cells of food borne pathogens without using chemicals, we're setting a standard and sending a message," says Giordano. "At Safe Pac, we help customers reduce or eliminate preservatives, cut costs, and offer the all-natural and organic products today's consumers are looking for."

SOURCE: Safe Pac, LLC

 

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