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Guidelines on good manufacturing practice for high pressure processed foods 2011

High pressure processing has attracted considerable interest both industrially and academically as a result of the move towards minimally processed foods. High pressure pasteurisation is one of the most commercially developed of the non-thermal preservation techniques and there are a growing number of food products that are processed in this way.

This guide explains the principles of high pressure pasteurisation and shows how it should be validated and controlled to produce high quality and safe food. The guideline combines the key practical findings from a 5-year European Union research programme with industry experience from both equipment and food manufacturers. It provides processors with a new opportunity for producing higher-quality food, and others in the food supply chain with an understanding of the issues involved in further developing this technique.