Fresher Under Pressure Food Safety

Food industry experts are aware that the CDC estimates that 5,000 deaths take place each year due to food borne illness. The economic burden is substantial and the societal cost of deaths, 300,000 hospitalizations and 70 million sickness reaches into the billions of dollars.

At Avure, we can help food processors use HPP to improve the safety, quality and shelf life of the foods they create. Our technology is used on a commercial basis to provide an effect similar to pasteurization for refrigerated ready-to-eat foods. HPP is accepted by the FDA and USDA as an effective food safety intervention method. A new definition of "pasteurization" as recommended by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) supports the use of HPP as an alternative non-thermal pasteurization approach.

HPP is a recognized "post-lethality" interventions step for ready-to-eat meats. HPP’s ability to kill LM is well documented. Furthermore, validation tests on commercial RTE meats that contain Lactates well below the limit for labeling, at flavoring levels, show that LM injured by intentional HPP under-processing do not recover and eventually die. This ability to suppress LM growth through out the shelf life of the product combined with the post-lethality step combine to support the Alternative 1 status under the USDA FSIS LM control rule.

In addition, HPP can kill salmonella at levels that meet the definition by USDA of a "lethality step". HPP meats may qualify for "cook-in-the-bag" status since the product remains packaged after HPP. There is no post-lethality contamination possible.

The next generation of HPP technology will help to create shelf-stable, sterilized foods-but that's a different story. Visit our Food Science page to learn more.

Today, we work in three major product areas:

Ready-to-Eat Meats
Fruits and Vegetables
Shellfish and Seafood