'Under Pressure: Exploring Validation - High Pressure Processing Technology'

'Food Manufacturers are being asked more and more to provide scientific evidence of how effective their control measures actually are. Through process validation studies, the effectiveness of control measures can be determined. High Pressure Processing (HPP) is a non-thermal processing technique, which applies extremely high pressure to inactivate microorganisms.  HPP technology is becoming widely used as an alternative to traditional heat pasteurization to ensure food safety by inactivating foodborne pathogens.  Feeling under pressure? Tune in to learn more about pathogen inactivation and enhancing shelf life by HPP, which products benefit from High Pressure Processing and the clean label benefit of HPP.' 

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