$PBIO NEWS: Pressure BioSciences' Ultra High Pressure HUB Platform Highly Effective in Studies to Develop Improved Methods for Food Safety
ACCESSWIRE ACCESSWIRE•June 19, 2019
HUB Platform Plays Critical Role in Innovative Research Studies Designed to Increase Understanding of and Develop Methods for the Prevention of Serious Food-Borne Diseases Caused by E. coli and Listeria
SOUTH EASTON, MA / ACCESSWIRE / June 19, 2019 / Pressure BioSciences, Inc. (PBIO) ("PBI" or the "Company"
, a leader in the development and sale of broadly enabling, pressure-based instruments, consumables, and platform technology solutions to the worldwide life sciences industry, today announced that its HUB platform of unique, ultra-high pressure instruments was featured in three presentations at the world's largest annual food science conference, the Institute of Food Technologists ("IFT" , which was held June 2-5, 2019 in New Orleans, LA. The presentations reported the use of PBI's HUB440 and HUB880 Explorer systems to advance knowledge and understanding of the effects of high pressure processing ("HPP" on serious food-borne pathogens in liquid food products and ground meat, and on the decontamination of such pathogens.
Food-borne illnesses are a common, costly, and expensive public health problem. The Centers for Disease Control ("CDC" estimates that 1 in 6 Americans will get sick from contaminated food or beverages annually, and that 3,000 people will die from their illness. The U.S. Department of Agriculture ("USDA" estimates that the cost of foodborne illnesses in the USA is more than $15.6 billion each year (https://www.cdc.gov/foodsafety/cdc-and-food-safety.html).
HPP subjects food products to a high level of pressure (43,500-87,000 psi) - transmitted via water - to inactivate food-borne pathogens. Pressures above 58,000 psi at ambient temperature (or lower) can inactivate bacteria, viruses, yeasts, molds, and parasites present in food, which helps to significantly improve food safety. HPP offers the additional benefit of longer shelf-life without chemical additives or high heat treatment. With HPP, freshness, sensory and nutritional attributes are maintained throughout shelf-life. HPP is an accepted food processing method by the U.S. Food and Drug Administration.
ACCESSWIRE ACCESSWIRE•June 19, 2019
HUB Platform Plays Critical Role in Innovative Research Studies Designed to Increase Understanding of and Develop Methods for the Prevention of Serious Food-Borne Diseases Caused by E. coli and Listeria
SOUTH EASTON, MA / ACCESSWIRE / June 19, 2019 / Pressure BioSciences, Inc. (PBIO) ("PBI" or the "Company"
, a leader in the development and sale of broadly enabling, pressure-based instruments, consumables, and platform technology solutions to the worldwide life sciences industry, today announced that its HUB platform of unique, ultra-high pressure instruments was featured in three presentations at the world's largest annual food science conference, the Institute of Food Technologists ("IFT" , which was held June 2-5, 2019 in New Orleans, LA. The presentations reported the use of PBI's HUB440 and HUB880 Explorer systems to advance knowledge and understanding of the effects of high pressure processing ("HPP" on serious food-borne pathogens in liquid food products and ground meat, and on the decontamination of such pathogens. Food-borne illnesses are a common, costly, and expensive public health problem. The Centers for Disease Control ("CDC"
estimates that 1 in 6 Americans will get sick from contaminated food or beverages annually, and that 3,000 people will die from their illness. The U.S. Department of Agriculture ("USDA" estimates that the cost of foodborne illnesses in the USA is more than $15.6 billion each year (https://www.cdc.gov/foodsafety/cdc-and-food-safety.html). HPP subjects food products to a high level of pressure (43,500-87,000 psi) - transmitted via water - to inactivate food-borne pathogens. Pressures above 58,000 psi at ambient temperature (or lower) can inactivate bacteria, viruses, yeasts, molds, and parasites present in food, which helps to significantly improve food safety. HPP offers the additional benefit of longer shelf-life without chemical additives or high heat treatment. With HPP, freshness, sensory and nutritional attributes are maintained throughout shelf-life. HPP is an accepted food processing method by the U.S. Food and Drug Administration.
