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» Solutions » Processes » High Pressure Processing (HPP)

High Pressure Processing (HPP)

High Pressure Pasteurization (HPP) is cold pasteurization in pure water; it uses ultra-high pressure purified water to keep packaged food pathogen-free to stay fresh longer. At very high pressures bacteria such as Listeria, E. coli, and Salmonella are inactivated. Foods using HPP include ready-to-eat and ready-to-cook meats, ready-meals, fruits and vegetables, juices and smoothies, soups and sauces, wet salads and dips, dairy products, seafood and shellfish. HPP helps producers increase food safety and extend shelf-life while providing consumers with nutritious, natural, flavorful food.

JBT and AVURE Technologies help producers implement HPP from recipe development to installation and beyond of the fastest and most reliable systems. AVURE equipment is used to treat the majority of all HPP-protected food around the world.

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