date:Apr 14, 2016
eduction of spores of Clostridium botulinum.
As HPP juices continue to enter the market, the FDA will focus on the process to ensure safety is properly validated. It is possible that only high-acid or acidified fruit and vegetable blends will be allowed to be made and sold via HPP.
Another concern is that consumers will not keep HPP low-acid (high-pH) beverages at the proper refrigerated temperatures necessary to inhibit toxin production. The FDA remarked, As a result of several instances of b