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Uploaded on Dec 15, 2011
http://us.multivac.com The primary aim of treating foods with High Pressure Processing (HPP) is it to enhance food shelf life by reducing or eliminating the relevant foodborne microorganisms. By the way it ensures more food safety. With HPP, food producers can meet the rising consumer demand for foods that are safe and nutritious, free from additives, good tasting and have a long shelf life.