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Archive | March, 2016

Scientific Evidence of Effects of HPP on Meat Products

by Chelsea Kent High Pressure Pasteurization (HPP) claims to decrease the potential of pathogens such as Salmonella, Listeria, Campylobacter and E.Coli in raw meat pet food products while still maintaining the “raw” integrity. How does HPP work? HPP is a non-thermal, cold processing technique in which the food, in its flexible, plastic, oxygen rich packaging, […]

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