Processing & Preservation
Applying isostatic pressure of roughly 400–600 MPa to packaged food to inactivate vegetative microorganisms with little heat.
The technology behind cold-pressed juices sold with a longer shelf life than fresh juice, without heat pasteurisation.
Combining several mild preservation factors — pH, aw, temperature, preservatives, redox potential — so that their combined effect prevents microbial growth where none alone would suffice.
A mild heat treatment that destroys vegetative pathogens and reduces spoilage organisms, without eliminating spores. Milk: LTLT 63 °C for 30 min, or HTST 72 °C for 15 s.
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