High Pressure Processing (HPP) is a method of processing food in its sales packaging. As a result, the shelf life of food products is extended multiple times.
High Pressure Processing is suitable for products with a high water content that are packed in watertight, flexible packaging. The products are exposed to pressure of about 6000 bar for 3-6 minutes. The process denaturises pathogens such as listeria, salmonella and norovirus as well as many yeasts and moulds. The properties of the products remain unaltered.
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