New High Pressure Processing (HPP) review

November 04, 2019 at 4:24 PM

MPI have recently released a review of the application of High Pressure Processing (HPP) in New Zealand.

MPI commissioned a review of the scientific literature on high pressure processing (HPP) to address validation expectations for HPP as a control measure for the inactivation of food borne bacterial pathogens. In particular, there is increasing interest in the application of HPP to raw milk as an alternative to pasteurization.

You can download and print/read the review here.

Tags: HPP High Pressure Processing HPP for milk
Category: News



shelf life determinationHot holding meat and seafoodFood Protection ForumFood safety and Coronavirusvacuum packingTotal Diet SurveyFood FraudCoronavirusWinemakers Food Safety TemplateFood business registrationSummary of Changes to Food Standards CodeFood labellingx ray detector functionalityEnvironmental swabbingFood Safety WatchCalculating alcohol in brewed soft drinksMeat smokingforeign object auditsFood Standards Code revisionfood safety programme templatesgluten freesulphites in meatFood Safety postersmetal detector functionalityPregnancy warning labels on alcoholTemplate Food Control PlanHome based food businessesapricot kernels and food safetyImported Food made with fortified ingredientscontrol of Hepatits A in berriesNational Programme guidelinesirradiated foodfood industry crisis managementfood contact packagingCOVID 19pre-op inspectionsCoronavirus and food safetyListeria monocytogenes in ready to eat foodDrying fruits and vegetables for food safetyFermenting vegetablesListeria monocytogenes in ready to eat foodsBacterial levels in foodUCFM GuidelinesHamburger meat cookingfood preservationglazed seafood weightscarbon monoxide in fish processingOffice administrator positionDietary Supplements requirementsNew Product Developmentcustom Food Control PlanFood safety governanceListeria trainingHealth Star RatingFood safety and Covid 19Food safety culturelisteria online trainingImported FoodsFood Act 2014 resourcesSelf supply waterLabelling of irradiated foodListeria swabbingCustomise Your National Programmefood packagingMicrobiological Limits in FoodPreparing food industry sanitisersNovel food processing technologiesJob VacancyDehydrating foodssale of raw milkAcidifying FoodTemplate FCPfood and botulism riskRMP resourcesFood premises requirementsFood allergenFood Recall ProceduresMaking food for animalssalami food safety guidelinesPet FoodNational Programme guidanceHemp seed can be sold as foodfood safety updatesweights and measursFSANZ Food Allergen PortalListeria guidelinesPathogen swabbingSushi guidelinesHigh Pressure Processingraw milkSignificant amendments to Food Control PlansRMP template formsFront of pack labellingFood processing criteriaImported Food Risk AdviceConcentration and DryingWhich microbiological limits do I useCommercial sterilisationImported forzen berriesListeria samplingfood weights and measuresmodified atmosphere packingHPP for milkCovid 19 implications for food manufacturingFCP evaluationFood Safety training coursesSalami manufactureFood Fraud Toolkitfood safety auditorreview of food traceability practicespart time food safety rolepreservatives in meatallergen labellingcarbon monoxidePrivate LabelE coli 0157 Food Safety data capturefood allergen labellingAcidificationfood traceabilityCountry of Origin labelling for foodcontract food safety specialistFood Safety Toolkitsous videTop 5 Food Safety TopicsEgg labellingEgg shelf lifeFood safety training resourceshow to determine shelf life of foodsHurdle TechnologyFood recall Risk ManagementFSSC 22000Pregnancy warning labelsFood Allergen PortalFood labelingfood legislation updatesraw milk safetyCross contamination E coli 0157HACCP podcasthydrogen cyanide and apricot kernelspreserving food with acidsCooking meat and seafoodbrix pH and water activityWSMP templateFood Notice for Food Control Plans and National Programmes Hepatitis in frozen berriesrare or lightly cooked meat guidelinesWater activity seminarImported foodFood allergensFood Standards Code Food fermentationFurther Processing guidelinesFood Control Plan evaluationInternal Audit trainingHemp seed food labellingalcohol warning labelsFood Recall guidelinesFood RecallsNovel foodsAlcohol in kombuchaFood Safety Buddy magazineFood Act 2014 exemptionsAlcohol labelling guideListeria outbreakfood standards code indexFood Safety Assessor positionFood Safety Culture resourcesLupinshelfe life guidelinesHepatitis A in frozen berriesCalculate sanitiserListeria Outbreak Rock MelonAllergen managementsous vide for foodservicefresh produce sanitationalcoholic beverages composition requirementsDomestic fridgesFood Regulations 2015My Food PlanHPPfood safety roleNational ProgrammesStorage of meat and seafoodHepatitis Acrisis management guidelinesLaboratory training coursesStandard 1.6.1 Listeria testingListeria testing of ready to eat foodsStarting a Food businessFood safety trendsAssured Food Safety new websiteHeat treatments for meat and seafoodGuidelines for National Programmesfish processingHACCP traininglabel reviewsNPDFeeding food waste to pigsfood defenceMicrobiological reference criteriaFoodRecall templateStandards for food premisesFood Act 2014Nutrition Panel CalculatorFree Listeria training moduleweights and measuresNational ProgrammeHousehold RefrigeratorsMilk allergen in dark chocolate