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High pressure processing improves foods shelf life .pdf



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High pressure processing method is a method which was formulated in an effort to improve the shelf life
of food products without affecting the quality or even the taste. Many food companies have resorted to
using high-pressure processing method to treat foods such as dairy products, guacamole, lunchmeat,
deli salads, ready-to-eat-meats, ready-to-eat meals, soups, salsa among other products.

The process makes use of water which is subjected to high pressure so as to kill bacteria, an example
being salmonella, Listeria, and E. coli. One major advantage of high-pressure processing method is that it
does not compromise food flavor, nutritional content or even the texture. Using it enhances the food
products’ shelf life, therefore eli i ati g the eed for usi g preser ati es or additi es hich a y
consumers who are health conscious try as much as possible to avoid. The longer the shelf life, the
cheaper to produce and distribute food, since food products can be distributed to a wider geographic
areas while still fresh.

Foods which are enclosed in packaging containers such as jars, trays, bottles or flexible plastic containers
can be free of bacteria thanks to the HPP process which eliminates bacteria in food enclosed in such
packages. How this is achieved is very simple, all that is done is that the packages are placed in water.
After the placing of the package, high pressure is applied to the food through the water, which basically
ensures that the container remains undamaged, as long as the container has a hermetic seal. The type
of packaging used is normally durable enough to aid the protection of the food in the container
throughout its shelf life.

The use of HPP method of preservation has been embraced by many food processing companies which
are outside the United States of America. In US, food processing companies make use of service
companies which provide them with high-pressure processing for their food products. It is different in
the US because of the equipment cost as well as the space requirements.

The high-pressure processing method mainly focuses on treating refrigerated foods. However, research
is been done to help develop means of using the same kind of technology on shelf stable foods.
Moreover, researchers are finding new ways to create processes which combine both high-pressure and
heat to kill spores and at the same time sterilize food. This will improve the taste and the flavor. Besides
that, food manufacturers are finding new strategies to help speed up the high-pressure process so as to
make it more cost effective, therefore making the benefits.

The high-pressure processing method has many benefits, one of them being that it helps boost the shelf
life of a food product remarkably. The use of high pressure processing method has eliminated the need
for adding preservatives and additives in food, which is known to have adverse effects on our health
including causing fatal diseases such as cancer. The flavor and taste of foods normally deteriorates with
time but with the help of the process it can be maintained at high standards.


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