High Pressure Processing (Pascalization)

Issues

High Pressure Processing (Pascalization)

The Breakdown

Pascalization, also known as High Pressure Processing or Bridgmanization, is a method of preserving and sterilizing food by placing the product under extremely high pressure in order to inactivate certain microorganisms and enzymes.

• Pascalization uses pressure instead of heat to inhibit micro flora growth in fresh food and therefore naturally extends its shelf life.

• Pascalization has been used effectively for products such as guacamole, juice, and cold cuts.

Our Position

• Stop Foodborne Illness endorses Pascalization as a scientifically-sound and promising method to reduce pathogen loads and food contamination risk.

• Stop Foodborne Illness does not support this, or any other final processing step, as a replacement for vigilant food safety practices throughout the production process, but in addition to those best practices.

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