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Kee Fresh and Safe unveils food processing factory in Taiwan
date:Dec 25, 2012
like the other processing methods that keep the food fresh only for 45 days, said the company.

HPP uses high pressure (100MP) and low temperatures (50?) to destroy food-borne pathogens such as Listeria, E. Coli and Salmonella, which would cause a negligible effect on the quality of food.

Kee Fresh and Safe Foodtech chairman Liao Ji-hsin was quoted by Focustaiwan.tw as saying that the company will use the non-thermal pasteurization process for packaged foods in order to produce food containing

12/24 05:42