What is HPP?
High Pressure Pasteurization is a USDA-approved non-thermal pasteurization process that is commonly used in the food industry. It’s viewed as an effective way to eliminate disease-causing bacteria, or pathogens such as E. coli, in food. It achieves this result through the application of using extremely high pressure exerted by a liquid through a water bath that surrounds the food. The pressure is uniformly applied from all sides in order from the product from being crushed.
The case against HPP.
+ Once HPP process is used, food cannot be considered legitimately raw
+ Pasteurization depletes and irreversibly denatures enzymes, vitamins, essential
fatty acids, and benefical bacteria
+ Processing deteriorates the molecular composition of meat
+ HPP does not kill the spores that may form when bacteria go into hibernation mode
High Pressure Pasteurized raw foods are no longer truly raw.
Pressure pasteurization strips away naturally-occurring probiotics, proteins, enzymes, vitamins, and minerals. There is no good bacteria left to protect against bad bacteria. After the HPP process, meat is reground, due to the cooked appearance. Regrinding can contaminate meat with harmful bacteria, and further have a deteriorating impact on the chemical composition of the meat; including grinding, mixing, vacuum stuffing and freezing.
Standard mass market approach.
Much of the meat in this country contains pathogenic bad bacteria loads–a direct result of the crowded housing conditions, poor hygiene, and improper feeding and handling techniques of livestock animals. Thus the reason many companies chose or need to use HPP. This is why we only use livestock that is not kept in confinement.
Although HPP kills both bad pathogenic and beneficial bacteria, many bacteria will hibernate and form spores when faced with a hostile environment like HPP. Since beneficial bacteria have been destroyed, pathogens (bad bacteria) have no competition in the environment, and harmful spores can freely proliferate to infectious levels.