Following several food poisoning outbreaks associated with fresh juices, the FDA has issued regulations that compel juice processors to apply treatments that achieve at least a 5-log reduction in harmful microorganisms. While traditional heat treatments can meet this standard, they often degrade many of the nutrients in the juice.
High-Pressure Processing (HPP) offers a highly effective alternative, inactivating pathogens, and spoilage microorganisms without compromising the nutritional integrity of the juice. Research conducted at the Quintus Technologies Application Center in Columbus, Ohio, USA, demonstrated that HPP treatment achieves a significant reduction in pathogen levels, exceeding a 5-log decrease, with no regrowth observed for at least 120 days.