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The FDA has approved the use of high-pressure processing (HPP) as an acceptable method for destroying disease-producing bacteria in certain foods. This non-thermal technique uses extremely high pressure to inactivate pathogens while preserving the food's quality and nutritional value. HPP is commonly applied to products like juices, deli meats, and ready-to-eat meals, enhancing food safety without the need for chemical preservatives. This method aligns with the growing consumer demand for safe and minimally processed foods.

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1w ago

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