fbpx High Pressure Processing (HPP) | Growing Produce Strategies

HPP is a unique, non-thermal process that kills pathogenic bacteria (Listeria monocytogenes, E. Coli, Salmonella, Campylobacter, and Vibrio spp) and spoilage organisms (yeast, mold) through high-pressure, water-based technology. It is a USDA/FSIS and FDA-approved, 100% natural process, and is permitted for use on organic and natural products. HPP uses pure cold water, and up to 87,000 psi (6,000 bar) to inactivate pathogens and dramatically extend shelf life.

No chemicals. No heat. No additives. Essentially, this technology “puts the squeeze” on food pathogens without cooking out vital nutrients or changing the fresh characteristics of food.

Foods are pre-packaged in a vacuum-sealed bag or a flexible plastic bottle. The packaged items are then placed in the pressure vessel, which is sealed and filled with water. The water pressure is increased and uniformly distributed to all packages inside the vessel. The process is all natural and the nutrients in the food are maintained.

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For more information on HPP, please visit SafetyFreshFoods.com


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