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High pressure food treatment extends shelf life to up to 50 days
date:Sep 19, 2012
industry where it is used as a cold pasteurisation process for cold meat products.

Lethal cell damage

The process works by pasteurising produce within its finished packaging. The pressure of up to 6,000 bars of cold water causes lethal cell damage to bacteria, moulds and yeast but leaves the shape and texture of the food and its packaging intact.

This then doubles or even trebles the shelf life of the product, without the need for preservative food additives, claimed Winter. HPP extended th

03/12 02:38