Validating High-Pressure Processes for Low-Acid Foods

The time is rapidly approaching when a process will be filed for a high-pressure-processed, shelf-stable low-acid food in a hermetically sealed container.

High-pressure-sterilized (i.e., shelf-stable) low-acid foods are not yet available, but high-pressure-pasteurized, high-value-added specialty products such as guacamole and oysters are currently being marketed in the United States, and jams, jellies, fish, meat products, sliced ham, salad dressing, rice cakes, juices, and yogurt are being marke…