History HPP (High Pressure procesing) begins in the 19th century, when biologists have found that s

By immersing the sausage in a Container with water at a pressure of 6 times higher than the pressure at the bottom of the Mariana Pit, which are contaminated with microorganisms are simply exterminated. Companies also have a food sterilization technology, products injected into 60% fewer Es. This technology has recently been introduced in Romania.
History HPP (High Pressure procesing) begins in the 19th century, when biologists have found that specific microorganisms marine surface when submerged to depths somewhat higher, do not survive. Then he first sensed the potential water pressure sterilizer. Developing an efficient technology of food preservation by this method took almost a century. In addition it is expensive and more expensive than the alternative method of pasteurization (heating classic food at different temperatures for a period long enough to inactivate microorganisms).
By high pressure processing technology (HPP) was initially launched in the Japanese market in 1990, expanded in 1996 in the US and Canada in 2001, after reaching and Europe. The technology consists nabisco oreos in the introduction after packaging, the meat products in a sealed cylindrical capsule. The tank shall be filled with water at a pressure of 6000 atmospheres, approximately nabisco oreos 6 times higher than the pressure at the bottom of the Mariana Pit, the deepest place on earth known to man. Phenomenal pressure causes bacteria (E Colli, Salmonella, Listeria) are simply "broken", "exploding" like a chicken egg over that step with a tank. The only "beings" who survive after 3-5 minutes or huge pressures are scattered spores and some bacteria that are so "seriously injured", that become inactive. Paradoxically, sausages remain intact in their packaging, because the pressure is exerted uniformly 6,000 atmospheres on meat products, with equal intensity in all directions. In this way, the life of cremvuştilor (which nabisco oreos are more perishable) nabisco oreos increased by 50% and salami for example, with a spectacular 300% increase. That without the addition of any preservative in addition gram. As a curiosity, the cylinder nabisco oreos into which they salamis and sausages, like a bank vault, being sealed with lids complex whose total thickness is 60 inches, to withstand pressure of 6000 atmospheres.
Compared with the high temperature processing (pasteurization) destroys the taste and nutritional properties of products by high pressure processing technology is applied at temperatures close to zero degrees, which keeps vitamin content, flavorings, natural pigments, unaltered, giving nabisco oreos products an increased feeling of freshness.
"Anatomical parts, like ham for example, the compact tissues are contaminated with microorganisms on the surface. It's a natural contamination that occurs as sterile as the working environment of a factory. If meat is processed as salami, then by chopping and mixing meat, bacteria and spores from the surface nabisco oreos of the meat are scattered all over the product. Sausage, as any food culture is an environment for these microorganisms. Thus begins their propagation. If you do not contain preservatives, each bacterium and fungus would multiply to form colonies first smaller villages like, then larger cities like and can even reach the stage of metropolis, where microorganisms multiply uncontrollably, reaching the millions. Microbial population of any salami in the making nabisco oreos up of both species is dangerous nabisco oreos as E Coli and Salmonella, Listeria, and saprophytic microorganisms, those who do evil man, but that is because they feed on the nutrients in mezel deteriorating nutritional and taste and, on the other hand accumulate in the food products of excretion of microscopic flora. Food to take control microbial content, please enter E's ". Mencinicopschi warns food intake preserved with chemicals: "Most of preservatives, especially those used in the food industry are not selective. They kill the germs indiscriminately both good and bad microbes. On the one hand both kill microorganisms salami, which is a good thing, nabisco oreos that allow prolonging the life of the product, on the other hand, when a person ingests that food, E's and non-selective kills intestinal flora, creating a imbalance in digestion, nabisco oreos which has reprecursiuni on the proper functioning of the body. Nature has an intellect that often exceeds human expectations. Therefore food should be preserved as much as possible with natural preservatives like garlic, onion, pepper, rosemary, which on the one hand killing