The first Annual Conference of the Cold Pressure Council (CPC), held in Chicago on June 18 -20, was a total success with HPP enthusiasts attendees from all over the world. The CPC is an association of several companies whose mission is to lead, facilitate and promote industry standardization, user education and consumer awareness of High Pressure Processing. Its members have the right to use the High Pressure Certified certification mark, if complying with the good practices and the guidelines. This logo will become a symbol of high added value of products containing it. Continue reading →
HPP is helping to reduce the risks associated to Listeriamonocytogenes in food industry
The South African listeriosis outbreak is still ongoing but hopefully soon resolved. Local officials working alongside Listeria monocytogenes experts have traced the pathogen to its source, a meat processing facility. So far, this has been the biggest reported listeriosis outbreaks in the world (around 1,000 infected people and 180 deaths), and it could be a reminder that no food processing facilities are exempt of involuntarily hosting Listeria monocytogenes. Therefore, controlling this pathogen is a priority, and HPP technology can be part of the solution. Continue reading →
Lobsters is a cuisine delicacy and a healthy protein source. For most of us, removing the outer lobster shell is a tricky, time-consuming and intensive task, as it requires skills, a sharp knife and most importantly, lots of patience! This is a reason why HPP offers so many advantages for Lobster and other shellfish meat extraction. Continue reading →
It´s lunch time and you go to your trusted take away delivery point to have a meal and try to enjoy a small break from a hectic day of pursuing rodents, scratching furniture or taking naps. You arrive to your table thinking about a big, juice and tasteful steak just to discover that the only option in the menu is an ultra-processed, tasteless canned meat. Wouldn’t that meal be frustrating after a ruff day?
That´s how you four-legged friends have felt so long but, luckily for them, HPP offers the possibility to enjoy yummy, natural and safe meals must like their wild ancestors did. Continue reading →
It is true that this marvelous fruit sometimes can be trickier than those chocolate eggs with the surprise inside. We have to admit we all have been there, every time we cut open an avocado, we slowly remove the halves hoping and praying to have picked the perfect one; but who hasn’t had disappointment when our favorite fruit is nothing but a dark-green-mushy mass that ends up ruining our meal or even the rest of our day. The great thing is that HPP has a solution for this. Continue reading →
Salmonella is a recurrent bacterium in tabloids. Its repeated occurrence made us less sensitive to this outbreaks despite they reveal a level of hygienic practices improper of the modern food industry. Fortunately, High Hydrostatic Pressure (HPP) allows to control possible contaminations of this unpleasant microorganism to guarantee that, even in the event that all measures fail, the consumer will consume safe products. Continue reading →
When we go to supermarket, we choose those foods that we like eating and sharing with family and friends based on our preferences, health benefits and/or price and always assume products are safe for consumption (unless you Continue reading →
Earlier this month, Listeria fear prompted the recall of 372,000 Pounds of chicken and pork Hot Dogs from Bar-S Foods. Listeria recalls in meat industry, especially in hot dogs are a recurring problem that can be controlled by implanting High Pressure Processing (HPP) as a post-lethality step in the HACCP plan.
2015 has been an intense year for food industry and its actors and, If there was a Food Oscar ceremony, Salmonella would have won the most recurring pathogenic bacteria of the year category. With more than 75 FDA recalls in 2015 and 19 recalls at this stage in 2016, Salmonella is becoming a recurring problem alongside Listeria (at a lesser extent) with the increase of fresh/minimally processed & additive-free products. But, isn´t there any solution to conciliate food safety and quality with customer´s demands? Continue reading →