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<title>primalkb - 5 Recently Added Articles</title>
<link>http://dev.primal.com/phpkbv2</link>
<description>This RSS Feed contains 5 recently added articles to the knowledge base. You can click on the title to view its content. Powered by PHPKB Knowledge Base Script (http://www.knowledgebase-script.com)</description>
<item>

					<guid>http://dev.primal.com/phpkbv2/question.php?ID=36</guid>

					<title>Why do my poultry Grinds and Mixes appear more dense?</title>

					<link>http://dev.primal.com/phpkbv2/question.php?ID=36</link>

					<description><![CDATA[Our poultry Grinds and Mixes products will appear more dense as a result of these specific products being exposed to pressure in the High-Pressure Processing (HPP) vessel. This appearance is normal. The only Grinds and Mixes products that utilize HPP]]></description>

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<item>

					<guid>http://dev.primal.com/phpkbv2/question.php?ID=35</guid>

					<title>Where can I go if I want to learn more about High-Pressure Processing?</title>

					<link>http://dev.primal.com/phpkbv2/question.php?ID=35</link>

					<description><![CDATA[You can learn more about High-Pressure Processing through these helpful resources: HPP video on Iowa Public Television Illinois Institute of Technology Avure Technologies]]></description>

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<item>

					<guid>http://dev.primal.com/phpkbv2/question.php?ID=34</guid>

					<title>Does High-Pressure Processing affect the food&amp;#39s naturally occurring enzymes?</title>

					<link>http://dev.primal.com/phpkbv2/question.php?ID=34</link>

					<description><![CDATA[No, High-Pressure Processing causes little to no effect on the food&#39s naturally occurring enzymes. Food enzymes are very resistant to pressure and require very High-Pressure for their inactivation. Many enzymes in our foods remain active up to 140]]></description>

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<item>

					<guid>http://dev.primal.com/phpkbv2/question.php?ID=33</guid>

					<title>How does HPP affect pathogenic bacteria in raw foods?</title>

					<link>http://dev.primal.com/phpkbv2/question.php?ID=33</link>

					<description><![CDATA[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 ]]></description>

				</item>
<item>

					<guid>http://dev.primal.com/phpkbv2/question.php?ID=32</guid>

					<title>How did the High-Pressure Processing technology originate?</title>

					<link>http://dev.primal.com/phpkbv2/question.php?ID=32</link>

					<description><![CDATA[The origin of High-Pressure Processing began over a century ago, when scientists started investigating the fact that harmful bacteria found at sea level were not able to survive at deep sea levels (under high water pressures). Within the last decade,]]></description>

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