date:Jan 07, 2013
g (HPP). The developers claim that this is a post-packing pasteurisation technique that can be used with high water content ready-to-eat meat and poultry products, seafoods, cheese etc. This application of high hydrostatic pressure to food even in the final packaging is claimed to have the potential to destroy foodborne pathogens and spoilage microorganisms.
Whilst the issue of food safety in the developed world like USA and Europe has gained in importance, there has been a tendency in the deve