High Hydrostatic Pressure, also known as High Pressure Processing (HPP), is an increasingly popular technology by which food products are subjected to isostatic pressure in the range of about 100 to 690 MPa, usually while within enclosed final packaging and at refrigeration or ambient temperature. Numerous research studies report the efficacy of HPP against a variety of bacterial, parasitic, and viral pathogens in a variety of food systems including raw and cooked meat, poultry and seafood, fresh and processed produce, acid and acidified foods and beverages, and low-acid refrigerated foods. HPP can also be effective against spoilage microorganisms and extend shelf life of perishable foods. Depending on application, HPP is typically used in lieu of traditional thermal processing or of preservatives. Experts on HPP research, validation, and implementation will present recent findings concerning the efficacy of HPP against pathogens and spoilage microorganisms. The state of the science will be covered along with lessons learned from applying HPP to different food systems.

An overview of HPP will be provided by an industry leader in large-scale use of HPP to process and preserve meat products. This will segue into a presentation on recent HPP research for control of Listeria monocytogenes in RTE meat products without added nitrates or nitrites. Afterwards, research will be presented concerning unexpected efficacy of HPP against certain sporeforming bacteria of importance to processed meat and other food systems. The next presentation will transition to use of HPP in meat and non-meat systems, particularly in the Asia Pacific markets. Then, an overview of the efficacy of HPP against viral pathogens or their surrogates in seafood, fresh produce, and acid or acidified foods and beverages will be presented. Finally, the session will conclude with a presentation on the HPP-inactivation of fungal spores in high acid beverages.

Presentations