Listeria, salmonella and E.coli
Listeria, salmonella and E.coli are pathogens which can create food infection with very big consequences.
These pathogens hurts many persons per year and can cause serious ilness in pregnant women, newborns, adults with weakened immune systems and the elderly.
Retailers have to do a recall when products are contaminated with these pathogens.
HPP is the solution
HPP, also called High Pressure Pasteurization, put the packed food under very high waterpressure. This high pressure inactivates these pathogens towards 5 log reduction.
This HPP technique is used in the USA since decades.
Not only for food safety, but also for extending the shelf life towards 3 a 5 times longer than traditional preservation techniques.
With HPP, no preservatives, e-numbers or other uglies are needed anymore.
Your product, your consumer, your customer & your reputation
HPP is very good possible for meat, dairy, spreads, fish(products), wet salads and many, many more.
Don’t take any risk and use HPP. You’ll protect your product and reputation.
Pascal Processing is in the lead about knowledge and usage of HPP against pathogens. On a frequent base, discussions are held with authorities & other worldwide scientific institutes.
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