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IICPT urges industry to look at high pressure processing for food safety
date:May 21, 2012
Food safety is the responsibility of the growers, manufacturers and processors and food handlers. The supply to consumers is in different forms such as fresh, preserved and processed products of plant, animal and marine origin.

During the past two decades, numerous researches on food preservation using emerging technologies have been developed. Since these processing techniques have little or no new thermal effects on food, they are commonly referred to as non-thermal preservation technologies.

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