The risk of foodborne parasite infection is always present in the consumption of raw foods. Parasites are present all over the environment, representing a hazard for food safety in fresh produce, meat, seafood, dairy products, etc., with infection symptoms ranging from gastrointestinal discomfort to life threatening conditions. That is why parasite control capability of HPP plays a relevant role. Scientists and health authorities estimate that parasite outbreaks largely go unnoticed due to difficulties associated with detection and diagnostic techniques. As in the case of many foodborne pathogens, available scientific studies suggest that HPP is a viable way to minimize risk associated with parasites, while providing consumers the unique experience of tasting fresh foods.

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Cross contamination is one of the major concerns of food industry when commercializing ready-to-eat (RTE) products. Direct contact of final products prior to packaging with contaminated surfaces can either reduce their shelf life or increase the risk of pathogen transmission. Sorbates, ascorbates, benzoates or nitrates are antimicrobials used to inhibit microbial growth in RTE products.

In order to minimize the drawbacks of cross contamination, their use is rising concerns regarding consumer’s health. Food industry seeks to remove chemicals from their products in order to achieve “cleaner” labels.

But is it possible to guarantee both: long shelf life and food safety? High Pressure Processing (HPP) and natural antimicrobials have the potential to overcome this issue.

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