date:Apr 14, 2016
; it also is being scrutinized by the FDA.
This group of beverages, made from vegetables, fruits, nuts, and other combinations of raw plant ingredients could end up have too high a pH to inhibit growth of pathogens, such as the hard-to-kill Clostridium botulinum, which produce potentially deadly toxins if not adequately heated bottled in anaerobic conditions. Fresh beverages need a kill step to ensure they will last on the shelf and not make anyone sick.
Enter high-pressure processing (HPP): a