{"id":38156,"date":"2024-02-01T13:55:25","date_gmt":"2024-02-01T12:55:25","guid":{"rendered":"https:\/\/quintustechnologies.com\/knowledge-center\/food-safety-fresh-juices-health-shots-hpp\/"},"modified":"2025-12-02T09:05:49","modified_gmt":"2025-12-02T08:05:49","slug":"food-safety-fresh-juices-health-shots-hpp","status":"publish","type":"knowledge-center","link":"https:\/\/quintustechnologies.com\/de\/knowledge-center\/food-safety-fresh-juices-health-shots-hpp\/","title":{"rendered":"Sorgen Sie f\u00fcr Lebensmittelsicherheit bei frischen S\u00e4ften und Gesundheitsspritzen mit HPP"},"content":{"rendered":"<p>Nach mehreren Ausbr\u00fcchen von Lebensmittelvergiftungen im Zusammenhang mit frischen S\u00e4ften hat die FDA Vorschriften erlassen, die Saftverarbeiter dazu verpflichten, Behandlungen durchzuf\u00fchren, die eine Reduzierung der sch\u00e4dlichen Mikroorganismen um mindestens 5 Logs bewirken. Herk\u00f6mmliche W\u00e4rmebehandlungen k\u00f6nnen diesen Standard zwar erf\u00fcllen, aber dabei werden oft viele der N\u00e4hrstoffe im Saft abgebaut. <\/p>\n<p>Die Hochdruckbehandlung (HPP) bietet eine hochwirksame Alternative, die Krankheitserreger und verderbliche Mikroorganismen inaktiviert, ohne den N\u00e4hrwert des Saftes zu beeintr\u00e4chtigen. Untersuchungen, die im Quintus Technologies Application Center in Columbus, Ohio, USA, durchgef\u00fchrt wurden, haben gezeigt, dass die HPP-Behandlung eine signifikante Verringerung der Erregerwerte um mehr als 5 Logs bewirkt, wobei mindestens 120 Tage lang kein erneutes Wachstum beobachtet wurde. <\/p>\n","protected":false},"featured_media":31548,"menu_order":0,"template":"","knowledge-center_materials":[613],"knowledge-center_processes":[415],"knowledge-center_language":[136,135],"knowledge-center_type":[555],"knowledge-center_industry":[405],"knowledge-center_topic":[406],"class_list":["post-38156","knowledge-center","type-knowledge-center","status-publish","has-post-thumbnail","hentry","knowledge-center_materials-andere","knowledge-center_processes-hochdruck-paskalisierung","knowledge-center_language-chinese","knowledge-center_language-english","knowledge-center_type-white-paper-de","knowledge-center_industry-lebensmittel-und-getranke","knowledge-center_topic-lebensmittelverarbeitung"],"acf":[],"_links":{"self":[{"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center\/38156","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center"}],"about":[{"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/types\/knowledge-center"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/media\/31548"}],"wp:attachment":[{"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/media?parent=38156"}],"wp:term":[{"taxonomy":"knowledge-center_materials","embeddable":true,"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center_materials?post=38156"},{"taxonomy":"knowledge-center_processes","embeddable":true,"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center_processes?post=38156"},{"taxonomy":"knowledge-center_language","embeddable":true,"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center_language?post=38156"},{"taxonomy":"knowledge-center_type","embeddable":true,"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center_type?post=38156"},{"taxonomy":"knowledge-center_industry","embeddable":true,"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center_industry?post=38156"},{"taxonomy":"knowledge-center_topic","embeddable":true,"href":"https:\/\/quintustechnologies.com\/de\/wp-json\/wp\/v2\/knowledge-center_topic?post=38156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}