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 →