Food safety is becoming a growing challenge among food manufacturers and retailers with the increase number of recalls. Because of this, many have began using High Pressure Processing (HPP), which has proven to be one of the most effective and efficient technologies when it comes to the inactivation of food-borne pathogens and spoilage microorganisms (bacteria, viruses, etc.).
This non-thermal technology continues to increase in popularity due to more consumers demanding safe, fresh, and high-quality products. HPP technology can be used for a wide range of products including juices/beverages, guacamole/avocado, salsas/dips, meat, seafood, vegetable purees, plant-based, RTE meals, baby food, raw pet food, and more.
Join this webinar to learn more about:
• HPP effectiveness on control of food-borne pathogen microorganisms
• NOEL Success Story: Deli meat manufacturer leveraging HPP for food safety
Language: English 
Request it for free
You will directly receive the recording of the webinar in your email
Panelists
Carole Tonello, Ph.D.
Commercial & HPP Applications Director
David Rodríguez Lázaro, Ph.D.
Head of Microbiology Section
Jordi Planella
R&D Director
