Organic Prairie Frequently Asked Questions

High Pressure Processing

What is high pressure processing?

High pressure processing (HPP) is a food processing method where food is subjected to very high pressures (up to 120,000 pounds per square inch) to kill any residual bacteria present after packaging. Pressures used are almost ten times greater than in the deepest oceans on earth.

How is HPP conducted?

In a typical HPP process, product is packaged in a flexible container and loaded into a pressure chamber filled with water. The fluid (normally water) in the chamber is pressurized with a pump, and this pressure is transmitted through the package into the food itself. Pressure is applied for a specific time, usually 3 to 5 minutes. The processed product is then removed and stored/distributed in the conventional manner. Because the pressure is transmitted uniformly (in all directions simultaneously), food retains its shape, even at extreme pressures. And because no heat is needed, the sensory characteristics of the food are retained without compromising microbial safety.

Why use high pressure processing?

High pressure processing is a physical treatment approved for use in organic food processing. HPP can extend shelf-life without compromising food safety in foods manufactured without use of chemical preservatives. High pressure processing can allow for better retention of texture, nutrients, taste, and appearance. Flavor and nutrition are not diminished by pressure treatment.

What Organic Prairie products are processed using HPP?

Organic Prairie's line of pre-sliced deli meats are processed using the high pressure processing method:

• Organic Hardwood Smoked Ham Deli Slices, 6 oz.
• Organic Roasted Turkey Deli Slices, 6 oz.
• Organic Roast Beef Deli Slices, 6 oz.

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