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High Pressure Processing
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High pressure processing (HPP) is used to treat foods, beverages, proteins, enzymes, and potentially other bioactive materials such as pharmaceuticals. HPP inactivates or destroys food pathogens and spoilage organisms such as bacteria or mold spores. To preserve food flavor, quality, and extend shelf life, HPP is also used to inactivate enzymes that spoil or "brown" food at lower temperatures than heat pasteurization. High pressure processing (HPP) can also germinate certain bacterial spores, assist in marinating meats, shuck oysters or separate shellfish, and promote cheese ripening. The high pressure processing of bioactive materials is an active area of research. Products & Services
Disinfectors treat water to inactivate, destroy, and/or remove pathogenic bacteria, viruses, protozoa, and other parasites. Common methods include chlorination and alternative disinfectants.
Learn more about Disinfectors
Biotechnology products are made by modifying living organisms, usually at the molecular level, for specific industrial processes. They include tissue cultures, prepared media, biosensor arrays, and reagents.
Learn more about Biotechnology Products
Wholesale food, beverages, spices and food ingredients are sold to food manufacturers, retailers and restaurants.
Learn more about Wholesale Food, Beverages, Spices and Food Ingredients
Autoclaves are used for applications requiring constant pressure and temperature for long periods of time. Common applications include the sterilization of instruments and polymerization of rubbers and plastics.
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Learn more about Autoclaves and Sterilizers
Food and beverage gases are suitable for food and beverage processing, and handling or service applications.
Learn more about Food and Beverage Gases
Product Announcements
Topics of Interest
Isostatic pressing or high pressure processing (HPP) of food, beverages or canned goods to inactivate food pathogens or destroy spoilage organisms such as bacteria or mold spores and inactivate...
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3.1 General Considerations
In the classical sense, sterilisation has been defined as an absolute process that destroys or eliminates all viable organisms [1]. In a practical sense, however,...
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OVERVIEW
The major types of fish and shellfish harvested from North American waters and used for food include the following:
Groundfish (haddock, cod, whiting, flounder, and ocean perch),...
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Process cheeses which we often see in shops are produced from natural cheeses such as cheddar, gouda, etc. Natural cheese are cheeses in which live bacteria or enzymes remain in the cheese; such...
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Many industries require equipment that meets specific design and construction
criteria to ensure “sanitary” conditions. Here, “sanitary” does not refer to waste
treatment...
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