It is the constant endeavor of food technologists to evolve processes that can be carried out at ambient conditions and the High Pressure Pasteurization technology now available to the industry for commercial level adoption offers such a clean process. Under high hydrostatic pressure contaminating microorganisms are susceptible to destruction while the quality of food remains unaltered. According to present information available, HPP process may revolutionize the food processing practices in the coming years though all foods cannot be subjected to this technology. One of the main advantages is that the products can be in-package sterilized, requiring no further exposure of the contents to the atmosphere that could cause re-contamination.
"High Pressure Pasteurization is an all-natural, environmentally friendly, cutting-edge technology that uses intense hydrostatic pressure to deactivate and destroy pathogenic bacteria and microbiological contaminant flora. An ideal solution for pre-packaged RTE products including meats, soups, wet salads, sauces, fruit smoothies, shellfish and seafood, Safe Pac's HPP process allows food manufacturers to offer safely packaged, minimally altered chemical-and-preservative-free goods to retailers, with minimal fear of recall due to bacterial contamination. According to Guy Giordano, President of Safe Pac Pasteurization, LLC, "By applying up to 87,000 pounds of hydraulic pressure per square inch to ready-to-eat food products in their final packaging, our HPP Process completely eradicates harmful bacteria, eliminating the need for chemicals and preservatives, without compromising the taste or texture of the treated products." Best with moist foods without internal air pockets, HPP places pre-packaged products in flexible containers (i.e. pouches, plastic bottles) into a high-pressure chamber, which is then flooded with cold water and pressurized for a short time period, usually 3-5 minutes. As pressure is applied uniformly around and throughout the product, reaching all parts of the product simultaneously, treated foods retain their original shape and texture. Unlike competitive heat-based processes, the quality of HPP processed foods is similar to fresh food products, because pressure has little to no effect on low molecular weight components such as color, flavor and vitamin content. Because it protects naturally, preserving foods with water pressure, HPP meets Organic standards, processing products without impacting their USDA Organic designation. "By denaturing the cells of food borne pathogens without using chemicals, we're setting a standard and sending a message," says Giordano. "At Safe Pac, we help customers reduce or eliminate preservatives, cut costs, and offer the all-natural and organic products today's consumers are looking for."
Though the processing cost is considered very low, the initial cost of investment on the equipment can be substantial. Besides only moist foods, not requiring the structural integrity to be maintained, are suitable candidates for this technology. Hydrostatic pressure to a limited extent is employed by the food industry for in-pack thermal sterilization using steam to attain sterilization temperatures in flexible pouches and there are hundreds of such products in the market readily accepted by the consumers. Most of the Indian culinary preparations are preserved for long-haul markets using the retort pouch technology. Probably these products may be suitable for processing using HPP technology.
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