Method to extend the shelf-life of food products using hydrostatic high-pressure processing
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United States of America Patent
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Issued Date -
May 26, 2005
app pub date -
Nov 22, 2004
filing date -
Nov 20, 2003
priority date (Note) -
Abandoned
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Abstract
A method of hydrostatic high pressure food processing to extend the shelf life of food products. The method calls for the application of hydrostatic pressure in the range of 10,000 psi to 130,000 psi for a period of 0.1 second to 7,200 seconds to effectively inactivate pathogenic microorganisms within the food product. The inactivation of pathogenic microorganisms significantly extends the shelf life of a food product.
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