Hiperbaric

Hiperbaric is the world-leader in high pressure processing (HPP), a cold pasteurisation technique 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.