2. January 2018
High pressure processing is a gentle and not least healthy way of increasing the shelf-life of food that has proven very well suited for meat products and juices. However, to be able to use this method on other foods, such as fish, we need to use high pressure at lower levels – without the bacteria surviving.
Novel and more gentle ways to preserve food are constantly being developed, while at the same time controlling bacteria and maintaining high quality. We at Nofima develop, study and document such methods.