From: Food Quality Magazine, 1.18.2011
Eliminates contamination from aerobic mesophiles, molds, and yeasts
Spanish researchers report that high-pressure processing (HPP) technology can effectively inactivate contaminants such as bacteria, molds, and yeasts in dairy foods like yogurt.
New markers make it easier to identify toxins
Seafood contaminated by “red tides” and other toxic algae is hazardous to eat, often producing gastrointestinal problems and other symptoms, but it’s difficult to differentiate a contaminated batch of seafood from one that is free of such toxins.