{"id":38154,"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":"2025-12-02T09:05:45","modified_gmt":"2025-12-02T08:05:45","slug":"food-safety-fresh-juices-health-shots-hpp","status":"publish","type":"knowledge-center","link":"https:\/\/quintustechnologies.com\/fr\/knowledge-center\/food-safety-fresh-juices-health-shots-hpp\/","title":{"rendered":"Garantir la s\u00e9curit\u00e9 alimentaire pour les jus frais et les vaccins de sant\u00e9 avec HPP"},"content":{"rendered":"<p>\u00c0 la suite de plusieurs intoxications alimentaires associ\u00e9es \u00e0 des jus frais, la FDA a publi\u00e9 des r\u00e8glements qui obligent les transformateurs de jus \u00e0 appliquer des traitements permettant d&rsquo;obtenir une r\u00e9duction d&rsquo;au moins 5 logs des micro-organismes nocifs. Si les traitements thermiques traditionnels peuvent r\u00e9pondre \u00e0 cette norme, ils d\u00e9gradent souvent une grande partie des nutriments contenus dans le jus. <\/p>\n<p>Le traitement \u00e0 haute pression (HPP) offre une alternative tr\u00e8s efficace, en inactivant les pathog\u00e8nes et les micro-organismes de d\u00e9t\u00e9rioration sans compromettre l&rsquo;int\u00e9grit\u00e9 nutritionnelle du jus. Les recherches men\u00e9es au centre d&rsquo;application de Quintus Technologies \u00e0 Columbus, Ohio, \u00c9tats-Unis, ont d\u00e9montr\u00e9 que le traitement HPP permet une r\u00e9duction significative des niveaux de pathog\u00e8nes, d\u00e9passant une diminution de 5 logs, sans aucune repousse observ\u00e9e pendant au moins 120 jours. <\/p>\n","protected":false},"featured_media":31547,"menu_order":0,"template":"","knowledge-center_materials":[615],"knowledge-center_processes":[357],"knowledge-center_language":[136,135],"knowledge-center_type":[559],"knowledge-center_industry":[348],"knowledge-center_topic":[349],"class_list":["post-38154","knowledge-center","type-knowledge-center","status-publish","has-post-thumbnail","hentry","knowledge-center_materials-autre","knowledge-center_processes-pascalisation-a-haute-pression","knowledge-center_language-chinese","knowledge-center_language-english","knowledge-center_type-white-paper-fr","knowledge-center_industry-aliments-et-boissons","knowledge-center_topic-traitement-des-aliments"],"acf":[],"_links":{"self":[{"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center\/38154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center"}],"about":[{"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/types\/knowledge-center"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/media\/31547"}],"wp:attachment":[{"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/media?parent=38154"}],"wp:term":[{"taxonomy":"knowledge-center_materials","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_materials?post=38154"},{"taxonomy":"knowledge-center_processes","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_processes?post=38154"},{"taxonomy":"knowledge-center_language","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_language?post=38154"},{"taxonomy":"knowledge-center_type","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_type?post=38154"},{"taxonomy":"knowledge-center_industry","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_industry?post=38154"},{"taxonomy":"knowledge-center_topic","embeddable":true,"href":"https:\/\/quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_topic?post=38154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}