High Pressure Processing of Food
For some foods, HPP provides a good technology solution to processing challenges and therefore, is an excellent addition to a food technologist’s tool kit. High Pressure Processing (HPP) applies pressures between 100 and 800 MPa (14,500 to 116,000 PSI) to packaged or unpackaged foods. The pressure is so high it has the capability of damaging and destroying foodborne parasites, mould and yeasts, and vegetative pathogenic bacteria. Spore forming foodborne pathogens Clostridium botulinum, Clostridium perfringens and Bacillus cereus are more resistant. When HPP is combined with other process controls such as pH, water activity and temperature it can be an effective control and extend the safety and shelf life of products.
HPP needs to be used wisely and with an appreciation of the limitations of the technology.
THe NSW Food Authority published a guideline - considerations in using HPP technology May 2022
The paper "Product Considerations in HPP" provides some information on HPP, and is available from the NSW Food Authority website, or download here.
HPP needs to be used wisely and with an appreciation of the limitations of the technology.
THe NSW Food Authority published a guideline - considerations in using HPP technology May 2022
The paper "Product Considerations in HPP" provides some information on HPP, and is available from the NSW Food Authority website, or download here.
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HPP Food Safety Programs
Correct Food Systems has experience in working with a number of businesses who use High Pressure Processing. We can assist you with initial enquiries and development of a suitable food safety program, and some validation trials of HHP processing with your products.
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