ID

FST-323NP

Authors as Published

Nicole Arnold, Doctoral Student, Virginia Tech, Food Science and Technology; Lily Yang, Postdoctoral Researcher, Virginia Tech, Food Science and Technology; Renee Boyer, Professor, Virginia Tech, Food Science and Technology; and Tommy Saunders, Associate Extension Specialist, Virginia Tech, Food Science and Technology

This publication is available in a PDF file format only.

High Pressure Processing is a common food processing technology. It is typically used to process foods that have a high water content (salsas, juices, guacamole). This publication was created to provide simple, easy to understand science based information on what this technology is and how it can make foods safer. The goal is for the public to be more aware and accepting of various technologies that are used to make our food supply safe.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.

Publication Date

September 10, 2019