High Pressure Processing gets the spotlight

A research team which forms part of the UK Department of Agriculture is to hold a conference to highlight its work in the area of High Pressure Processing for food safety.

The research team, headed up by Dr. Margaret Patterson at the Queens University Belfast, has been investigating other application for HPP. The food safety method relies on intense pressure of up to 45,000 pounds per square inch to destroy a host of foodborne bacteria without destroying the physical or nutritional properties of the foodstuff.

The research team claims that the process could do away with the need for chemical preservatives for many types of food. Also of particular interest is the claim that it allows significant cost reductions for producers, distributors and retailers by extending the shelflife and increasing the safety of food.

The research team claims that the process has proved particularly effective on oysters. Not only does it kill virtually all harmful bacteria present in the shellfish, it has also proved an effective means of opening up the shells - a method which can also be applied to other types of shellfish.

The process has already been pioneered for a number of food applications throughout the world. Fresh orange juice processed using the method can be bought in France and the US, while treated ham can now be bought in Spain.

Many industries specialist believe that the technology could be a rival to the often controversial use of irradiation.

The findings of the research teams work will be highlighted at an international conference to be held in Belfast, Northern Ireland in May. The event has been organised by University College Cork in conjunction with Queens University Belfast and is supported by the Department of Agriculture and Rural Development, RELAY- Research for the Food Industry, Teagasc, Safefood, AMT Ireland and Enterprise Ireland. For further information on the conference refer to the Teagsac website​.