Food safety: HPP makes the difference

High Pressure Processing (HPP) is a method of food processing whereby food previously packaged is subjected to elevated hydrostatic pressures for a few minutes. The pressure inactivates most vegetative bacteria, retains food quality, maintains natural freshness, flavor, texture and extends its shelf life. HPP is an all-natural, clean, and environmentally friendly technology.


Why HPP?

HPP kills bacteria that can cause spoilage or food borne illnesses without a loss of sensory quality or nutrients. It is used in high-value foods to help extend shelf life and improve food safety. It also eliminates the risk of various food borne pathogens such as listeria and salmonella.

How does HPP work?

In the process, the product is packaged under a vacuum in a flexible container and is loaded into a high-pressure chamber filled with pressure-transmitting water. The water in the chamber is pressurized with a pump, and this pressure is transmitted through the package onto the food itself. Since no heat is utilized, the sensory characteristics (smell and taste) of the product are retained, improving food safety.

All Veroni products shipped to the US are HPP treated in the state-of-the-art plants in Collecchio, Italy.