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, Mar 31, 2017 at 11:08 AM
High-Pressure Processing (HPP) affects only the cell level. Pathogenic bacteria, including Salmonella, E. coli 0157:H7, and Listeria Monocytogenes are singl...
Fri, Mar 31, 2017 at 11:15 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, Nov 14, 2022 at 10:57 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, Mar 31, 2017 at 2:59 PM
Essentially, this technology "puts the squeeze" on food pathogens without cooking out vital nutrients or changing the fresh characteristics of foo...
Fri, Mar 31, 2017 at 3:02 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, Mar 31, 2017 at 3:03 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, Mar 31, 2017 at 3:04 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, Jun 4, 2020 at 11:35 AM