{"id":17706,"date":"2024-06-11T12:11:32","date_gmt":"2024-06-11T10:11:32","guid":{"rendered":"https:\/\/idro.es\/?p=17706"},"modified":"2024-06-11T12:24:40","modified_gmt":"2024-06-11T10:24:40","slug":"fresco-desde-origen-hasta-plato","status":"publish","type":"post","link":"https:\/\/idro.es\/en\/fresco-desde-origen-hasta-plato\/","title":{"rendered":"FRESH FROM SOURCE TO PLATE"},"content":{"rendered":"<h1 class=\"entry-title\">why Avure HPP is playing a major role for the seafood industry.<\/h1>\n<p>&nbsp;<\/p>\n<p><strong>For seafood processors looking to gain consumers\u2019 trust and protect their customers, food safety is paramount.\u00a0<a href=\"https:\/\/www.jbtc.com\/foodtech\/products-and-solutions\/products\/high-pressure-processors\/hpp-applications\/\">High Pressure Processing (HPP)<\/a>\u00a0technology from JBT Avure offers a solution for keeping seafood free of pathogens and shell debris, while boosting yield, increasing shelf-life and helping retain nutrients and a fresh-from-the-sea flavor.<span class=\"Apple-converted-space\">\u00a0<\/span><\/strong><\/p>\n<p>Cold pasteurization in cold water, HPP uses ultra-high pressure purified water to\u00a0<a href=\"https:\/\/blog.jbtc.com\/jbt-avure-hpp-and-seafood\/\"><strong>inactivate harmful pathogens<\/strong><\/a>, such as\u00a0<i>Listeria, Salmonella<\/i>,\u00a0<i>Vibrio<\/i>\u00a0bacteria, and\u00a0<i>E.coli,<\/i>\u00a0making seafood safe to eat. At the same time, it plays a crucial role for much of the seafood industry by\u00a0<strong>helping preserve quality and flavor<\/strong>\u00a0and extending the shelf-life for products like raw fish, shrimps, and lobster by up to 30 days.<\/p>\n<p>Already used extensively by lobster and oyster processors, HPP has significant benefits when it comes to\u00a0<strong>increasing yield<\/strong>. At lower pressures, HPP separates 100% of meat from shells, while it increases the total meat yield by 40% in lobsters compared to 25% when using heat.<\/p>\n<p><a href=\"https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/sushi.png\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-17700\" src=\"https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/sushi.png\" alt=\"\" width=\"762\" height=\"365\" srcset=\"https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/sushi.png 762w, https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/sushi-300x144.png 300w\" sizes=\"(max-width: 762px) 100vw, 762px\" \/><\/a><\/p>\n<h3><b>Making seafood safe<\/b><\/h3>\n<p><strong>But arguably food safety is the area where HPP has its most important function.<span class=\"Apple-converted-space\">\u00a0<\/span><\/strong><\/p>\n<p>Every year, an estimated 48 million people fall ill\u00a0<strong>due to foodborne diseases<\/strong>\u00a0in the US, according to the Centers for Disease Control and Prevention (CDC), with salmonella the leading cause of illness linked to seafood. In the most serious cases \u2013 Vibrio vulnificus poisoning from raw seafood \u2013 approximately 80,000 people are affected and 100 die in the US every year.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>HPP systems from JBT Avure make seafood safe to eat by\u00a0<strong>rendering potentially deadly pathogens inactive<\/strong>. A food safety intervention technology recognized by the US Food &amp; Drug Administration (FDA) as well as other global food safety agencies, HPP inactivates\u00a0<i>Vibrio<\/i>\u00a0bacteria in oysters while shucking them and also inactivates pathogens in items such as shrimp, crab meat and other seafood products.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/como-funciona.png\"><img decoding=\"async\" class=\"alignnone size-full wp-image-17703\" src=\"https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/como-funciona.png\" alt=\"\" width=\"806\" height=\"484\" srcset=\"https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/como-funciona.png 806w, https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/como-funciona-300x180.png 300w, https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/como-funciona-768x461.png 768w\" sizes=\"(max-width: 806px) 100vw, 806px\" \/><\/a><\/p>\n<h3><b>Boosting yield and shelf-life<\/b><\/h3>\n<p>From shellfish and crustaceans, HPP enables\u00a0<strong>100% product yield<\/strong>\u00a0without loss of quality or nutritional benefits. The process is so effective that a wide range of small to large seafood companies already use HPP for meat separation and the preparation of high-quality meat for sushi and other premium products. This results in a significant saving in labor costs.<\/p>\n<p>HPP\u2019s shelf-life advantages are also considerable. As well as working wonders with shellfish, the technology is also used to\u00a0<strong>extend the shelf-life<\/strong>\u00a0of salted cod. Stock fish is desalted and HPP\u2019d to extend shelf-life and allow immediate home cooking instead of having to wait three days for desalting.<\/p>\n<p>HPP is even extending into some of the\u00a0<strong>new product areas<\/strong>. HPP is used for the shucking and decontamination of certain shellfish before being turned into pharmaceutical products.<\/p>\n<p>The technology also helps retain the quality and considerable nutritional benefits of seaweed, which is increasingly becoming recognized as a\u00a0<strong>sustainable food source<\/strong>. As well as gradually gaining higher levels of consumer acceptance, seaweed is already widely used in the pharmaceutical industry.<\/p>\n<p>Fuente: JBT Avure<\/p>\n<p>&nbsp;<\/p>\n<p>Para ampliar informaci\u00f3n sobre nuestro nuevo servicio contactar directamente con:<\/p>\n<p><strong>Jos\u00e9 Ram\u00f3n Fern\u00e1ndez \u00c1lvarez &#8211;\u00a0m\u00f3vil: 627256461 &#8211;\u00a0joseramon.fernandez@idro.es<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>why Avure HPP is playing a major role for the seafood industry. &nbsp; For seafood processors looking to gain consumers\u2019 trust and protect their customers, food safety is paramount.\u00a0High Pressure Processing (HPP)\u00a0technology from JBT Avure offers a solution for keeping seafood free of pathogens and shell debris, while boosting yield, increasing shelf-life and helping retain [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":17698,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[252],"tags":[388,365,390,100,319,189,326,382],"class_list":["post-17706","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-alertas-alimentarias-en","tag-altas-presiones-hidrostaticas","tag-anisakis-en","tag-hpp-en","tag-idro-en","tag-pescado-en","tag-salmonela-en","tag-servicio-maquila-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>More food security<\/title>\n<meta name=\"description\" content=\"Cold pasteurization in cold water, HPP uses ultra-high pressure purified water to inactivate harmful pathogens, such as Listeria, Salmonella, Vibrio bacteria, and E.coli, making seafood safe to eat. 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