HPP for Seafood Products Whitepaper: Food Safety, Extended Shelf-Life and Value-Add

In this whitepaper, you will find scientific evidence demonstrating the efficiency of High Pressure Processing (HPP), the only non-thermal technology for the seafood industry that allows the development of healthier foods, with guaranteed food safety, shelf-life extension and value-add.

In addition, HPP allows 100% raw crustacean meat extraction and mollusk shucking, improving productivity and drastically reducing hand labor costs. HPP is used to produce moderate levels of pressure (around 250 MPa / 2,500 bar / 35,000 psi), which denatures the adductor muscles of shellfish promoting the easy separation of the raw meat.

HPP can also be applied as a post-packaging non-thermal pasteurization method. High Pressure over 4,000 / 400 MPa / 58,000 psi reduces several logs of spoiling micro-organisms (yeast and molds, lactic acid bacteria, psychotrophic bacteria) and pathogens (E.coli, Listeria, Vibrio, Anisakis... ) in seafood products.

Moreover, shelf-life is multiplied by 2 to 4 times comparing with the same product without HPP stored at the same temperature.

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