Pasteurisation

High-Pressure Processing (HPP) is a cold pasteurisation technique used by Hiperbaric, by which a product, already sealed in its final package, is introduced into a vessel and subjected to a high level of isostatic pressure, transmitted by water (43,500 -87,000psi.) Pressures above 58,000psi, at ambient temperature, inactivate bacteria, virus, yeasts, moulds and parasites present in food, thus extending the product shelf-life and more importantly guaranteeing food safety.