KEE Fresh & Safe Foodtech Co., Ltd. award ISO 22000 & HACCP certified
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About HPP

     High Pressure Processing (HPP) is a non-thermal pasteurization that uses high hydrostatic pressure to process packaged foods. HPP uses high pressures (>100MPa) and low temperatures (<50℃) to destroy food-borne pathogens such as Listeria, E. Coli and Salmonella, with little or no change in nutritional value, taste, texture and appearance. As a result, product shelf-life is extended naturally with best quality.

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