HPP & Pathogen Control
Questions regarding High Pressure Processing (HPP), Testing, and Holding
No, High-Pressure Processing (HPP) causes little to no effect on the food’s naturally occurring enzymes. Food enzymes are very resistant to pressure and req...
Fri, 31 Mar, 2017 at 9:08 AM
High-Pressure Processing (HPP) affects only the cell level. Pathogenic bacteria, including Salmonella, E. coli 0157:H7, and Listeria Monocytogenes are singl...
Fri, 31 Mar, 2017 at 9:15 AM
Primal adheres to a science-forward approach, always striving for the most optimal safety and quality measures. High-Pressure Processing (HPP) is a unique p...
Mon, 14 Nov, 2022 at 8:57 AM
The origin of High-Pressure Processing (HPP) began over a century ago when scientists started investigating the fact that harmful bacteria found at sea leve...
Fri, 31 Mar, 2017 at 12:59 PM
Essentially, this technology "puts the squeeze" on food pathogens without cooking out vital nutrients or changing the fresh characteristics of foo...
Fri, 31 Mar, 2017 at 1:02 PM
High-Pressure Processing (HPP) is a unique, non-thermal process that kills pathogenic bacteria through high-pressure, water-based technology. HPP is a USDA-a...
Fri, 31 Mar, 2017 at 1:03 PM
Yes. High-Pressure Processing is recognized by the FDA and USDA as an anti-pathogen treatment for many products. In addition, the USDA’s National Organic Pr...
Fri, 31 Mar, 2017 at 1:04 PM
We do not test for the parasite Toxoplasma gondii. However, the freezing of meat has been shown to kill this parasite. All meats sourced by Primal are froze...
Thu, 4 Jun, 2020 at 9:35 AM