High Pressure Processing (HPP) is one of the
most innovative and promising Non-Thermal Pasteurization technologies in the
food industry today. It has been praised as one of the most cutting-edge
technologies in the twenty-first century. It is not only U.S. Food and Drug
Administration (FDA) and U.S. Department of Agriculture (USDA)approved but also
growing in popularity across the globe.
In fact, The National Advisory Committee on
Microbiological Criteria for Foods (NACMCF) has recognized and recommended HPP
as an alternative, non-heat method for pasteurization. HPP has been demonstrated
to be successful in numerous product categories.
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