Though the technology doesn’t change that quickly, HPP capacities keep gradually increasing along with automation to do the heavy lifting and keep tabs on scheduling and maintenance.
For certain high-value products where extended shelf life and preservation of nutrients and vitamins are crucial, HPP offers a bacterial inactivation process that doesn’t interfere with the organoleptic nature of food and beverages.
Keeping bacteria out of food facilities involves a committed risk-based approach to sanitation and being diligent day-to-day in cleaning and keeping records of past bacteria locations—plus training employees to be ever mindful of thorough and effective cleaning.
Some years ago, the television show “Mythbusters” tested the “5-Second Rule”—a belief that food dropped on the floor can be safely picked up and eaten as long as it happens within five seconds. The team tested samples of wet pastrami and dry crackers by placing them on bacteria-infested floor tiles for two and six seconds, then did cultures to see how much bacteria formed compared to a control.
PURE Bioscience silver dihydrogen citrate-based PURE Control antimicrobial is USDA FSIS approved for use as a spray or dip applied to poultry carcasses, parts and organs in pre-online reprocessing and post-chill processing applications.
While Paul Simon used “One man’s ceiling is another man’s floor,” to refer to apartment house rules of courtesy, you might find a parallel to this separate-but-connected concept in the food supply chain.