HPP is a safe, effective technology for combating pathogenic contamination. Although High Pressure Processing has been studied within the scientific community for over 100 years, HPP has recently become a commercially viable option that is a far cry from our Grandmothers' style of pressure-processing.
Food Manufacturing Using HPP
Engineers in the field of food manufacturing have perfected high pressure processing technology over the past 20 years. These advances will benefit consumers by the increased product-safety and freshness which results in a wide range of HPP foods.
High pressure processing is not suitable for all food products – such as bread, which is high in air content. Yet, fresh juices, fruits and vegetables, seafood, meats and cold cuts are excellent examples of high water-content foods which benefit from HPP.
Is HPP Safe for Destroying Food-borne Pathogens?
HPP quickly subjects products to extremely high pressures without breaking covalent bonds. This process ensures that healthful enzymes, maximum freshness, vitamin content and natural texture are maintained.
- HPP is able to achieve greater than the “5-log reduction” in food pathogens required by the FDA’s Juice HACCP rule (that’s a reduction in pathogens equal to more than 100,000-times).
- Low heat processing conditions also mean that no free-radicals are produced during the process, and heat related degradation does not occur.
- No preservatives are added and no irradiation is involved.
- HPP results are instantaneous throughout the product in destroying food-borne pathogens, and meet with FDA and USDA’s Food Safety Inspection Service guidelines.
HPP Availability to Food Producers and Manufacturers
Leaders in high pressure technologies, like Avure Technologies, Inc., have expanded viable HPP applications by delivering the technology to the commercial marketplace. A wide range of HPP systems are now available to businesses for satisfying the growing demand for pre-processing and full-production processing of fresh products.
Some HPP food processors even outsource their service – making the process more accessible and eliminating much of the cost to small business. According to Avure, “the retail market for HPP foods is estimated to be approaching $2 billion annually” and is growing. As consumers become more aware of the safety benefits of HPP technology, they will begin to demand it.
The HPP Solution to Food-borne Pathogen Contamination
Deadly food-borne pathogens such as E. coli 0157:H7, Salmonella and Listeria monocytogenes are an increasing threat to public health. These pathogens result in significant losses to food producers, and cost thousands of consumers unwarranted suffering and death.
How can consumers be best protected against protracted illnesses resulting from food-borne pathogens? How can food manufacturers deliver high-quality fresh products while improving food safety? How can food producers avoid disastrous costs of delivering dangerous microbes in their products? Advancements in HPP technology and its increased availability will prove to be an important key to achieving these worthy goals.
Resources
- CDC (2011) Morbidity and Mortality Weekly Report. Retrieved October 4, 2011.
- FDA (nd.) Juice HACCP. Retrieved October 12, 2011.
- Peeden, D. A personal interview. Conducted October 12, 2011
- Raghubeer, E (2008) The Role of Technology in Food Safety. Avure Technologies Incorporated
Maria Blanco - Writer/Editor, Certified Family Herbalist, Naturopath, Holistic Nutritional Consultant
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