Latest Pasteurization Stories

KENT, Wash., Aug. 3 /PRNewswire/ -- Consumer demand for freshness in products such as ready-to-eat meats, wet salads, dressings, juices, and packaged fruits and vegetables has led to a four-fold increase in High Pressure Processing (HPP) production capacity in North America alone over the past 12 months. Food manufacturers are increasingly evaluating the potential of ultra-high pressure for the pasteurization of packaged foods and the development of new products and preparation methods....

By Rastogi, N K; Raghavarao, K S M S; Balasubramaniam, V M; Niranjan, K; Knorr, D Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel and diverse uses...

By Diels, Ann M J; Michiels, Chris W In the pharmaceutical, cosmetic, chemical, and food industries high-pressure homogenization is used for the preparation or stabilization of emulsions and suspensions, or for creating physical changes, such as viscosity changes, in products. Another well-known application is cell disruption of yeasts or bacteria in order to release intracellular products such as recombinant proteins. The development over the last few years of homogenizing equipment that...

By Maggie Fox, Health and Science Correspondent WASHINGTON (Reuters) - The National Academy of Sciencespublished a report on Tuesday saying the U.S. milk supply isvulnerable to being poisoned with botulinum toxin, rejectingarguments from the Health and Human Services Department that itmight instruct would-be attackers. The report, written by Lawrence Wein and Yifan Liu ofCalifornia's Stanford University, outlines one way a smallamount of the paralyzing poison could sicken up to...