Building on a foothold in batch guacamole processing, high pressure processing moves into bulk and grows in markets that require fresh taste with no preservatives and a long shelf life.

Food safety technology is rapidly advancing year by year, and many companies are using high pressure processing (HPP) and pasteurization for their products’ packaging.

Responding to the needs of large-scale growers and remediation laboratories, RFC is adding a smaller pasteurization system to its family of larger conveyorized pasteurization systems.

To reduce the risk of foodborne illnesses, it is crucial that meat and poultry processors focus on food safety throughout the operational cycle, and that includes the pivotal post-processing pasteurization stage.