| Document Date: 2013-11-28 10:57:36
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City Mayonnaise / Lincoln / / Company Kendall / / Continent Europe / / Country United States / Spain / / / Event Product Recall / Product Issues / / Facility University of Nebraska / / IndustryTerm high-pressure processing / non-thermal food processing technology / good quality product / sunflower oil / related food products / peanut butter-containing products / characteristics processing parameters / preservatives-free food products / food nutritional quality / organic food products / food science / food constituents / physico-chemical effect / suitable technology / food products / temperature-controlled supply chain / sunflower oil/egg yolk oil-in-water emulsion / cold chain / oil-water emulsions / food industry / oil-in-water emulsions / chemical preservatives / analogous products / high pressure processing / food product / food / using high-pressure processing / / MedicalCondition Hepatitis A / disease / Zoonoses / salmonellosis / Salmonella infections / foodborne disease / / Organization University of Nebraska / FOOD SAFETY / ND ND / / Person P. Masson / / / Product product / / ProvinceOrState Nebraska / / Technology HPP technology / Aquatic Food Product Technology / non-thermal food processing technology / suitable technology / / URL http /
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DRESSINGS, SAUCES AND SANDWICH FILLINGS INTRODUCTION High Pressure Processing (HPP) is a non-thermal food processing technology that allows increasing shelf-life and safety of sauces, dressings and sandwich fillings, whi