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Question Title How does HPP affect pathogenic bacteria in raw foods?

High-Pressure Processing affects only the cell level. Pathogenic bacteria, including Salmonella, E. coli 0157:H7, and Listeria Monocytogenes are single-cell organisms present in small numbers and therefore ARE affected and destroyed by High-Pressure Processing by rupturing their cell walls.

High-Pressure Processing does NOT affect the molecular level. Proteins, enzymes, nutrients, prebiotics, vitamins, and minerals are molecules and, therefore, are NOT affected by High-Pressure Processing. Because proteins, enzymes, nutrients, vitamins, and minerals are unaffected by High-Pressure Processing, the nutritional value of the food is not sacrificed by High-Pressure Processing. High-Pressure Processing causes minimal to no effect on nutritional value, vitamins or minerals, flavor compounds (taste), or pigments (color).

Authored by: Primal Pet Foods This question has been viewed 7722 times so far.
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Article Number: 33
Created: 2011-06-06 2:56 PM
Rating 3 Stars
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