{"id":25094,"date":"2020-08-04T14:19:26","date_gmt":"2020-08-04T12:19:26","guid":{"rendered":"https:\/\/www.hiperbaric.com\/tecnologia-hpp\/media-hpp\/webinars\/el-procesado-por-altas-presiones-hpp-el-mejor-aliado-en-seguridad-alimentaria\/"},"modified":"2020-11-10T13:36:27","modified_gmt":"2020-11-10T12:36:27","slug":"hpp-food-safety","status":"publish","type":"page","link":"https:\/\/www.hiperbaric.com\/en\/hpp-technology\/hpp-resources\/webinars\/hpp-food-safety\/","title":{"rendered":"WEBINAR: High Pressure Technology (HPP), Best Ally in Food Safety"},"content":{"rendered":"\n\t<p><strong>Food safety<\/strong> is becoming a growing challenge among food manufacturers and retailers with the increase number of recalls. Because of this, many have began using High Pressure Processing (HPP), which has proven to be one of the most effective and efficient technologies when it comes to the inactivation of food-borne pathogens and spoilage microorganisms (bacteria, viruses, etc.).<\/p>\n<p>This non-thermal technology continues to increase in popularity due to more consumers demanding safe, fresh, and high-quality products.\u00a0HPP technology can be used for a wide range of products including juices\/beverages, guacamole\/avocado, salsas\/dips, meat, seafood, vegetable purees, plant-based, RTE meals, baby food, raw pet food, and more.<\/p>\n<p><strong>Join this webinar to learn more about:<\/strong><\/p>\n\u2022 HPP effectiveness on control of food-borne pathogen microorganisms<br \/>\n\u2022 NOEL Success Story: Deli meat manufacturer leveraging HPP for food safety\n<p><strong>Language<\/strong>: English <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/icono-ingl\u00e9s-webinars-150x150.jpg\" alt=\"\" width=\"37\" height=\"37\" \/><\/p>\n\t\t<h3>Request it for free<\/h3>\t\t\n\t\t\t<p>You will directly receive the recording of the webinar in your email<\/p>\t\t\n\t<iframe loading=\"lazy\" src=\"https:\/\/forms.marketing.hiperbaric.com\/l\/881883\/2020-10-05\/6pd8?Language=English&#038;URL=_aUQ-HDruxY&#038;Business_line=HPP&#038;Source_text=Food%20Safety%20Webinar%20Recording\" type=\"text\/html\" allowtransparency=\"true\" width=\"100%\" height=\"500\" frameborder=\"0\"><\/iframe> \n<h3>\n\tPanelists\n\t<\/h3>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/carol.png\" alt=\"carol\" itemprop=\"image\" height=\"506\" width=\"508\" title=\"carol\" onerror=\"this.style.display='none'\"  \/>\n\t<strong>Carole Tonello, Ph.D.<\/strong><br \/>\nCommercial &amp; HPP Applications Director\n\t<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2019\/06\/logo_Hiperbaric_RGB-small-300x86.jpg\" alt=\"\" width=\"276\" height=\"79\" \/><\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/david-r.png\" alt=\"david r\" itemprop=\"image\" height=\"456\" width=\"463\" title=\"david r\" onerror=\"this.style.display='none'\"  \/>\n\t<strong>David Rodr\u00edguez L\u00e1zaro, Ph.D.<\/strong><br \/>\nHead of Microbiology Section\n\t<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/universidad-burgos-300x123.jpg\" alt=\"\" width=\"222\" height=\"91\" \/><\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/jaume.png\" alt=\"jaume\" itemprop=\"image\" height=\"452\" width=\"452\" title=\"jaume\" onerror=\"this.style.display='none'\"  \/>\n\t<strong>Jordi Planella<\/strong><br \/>\nR&amp;D Director\n\t<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/Noel-alimentaria.png\" width=\"157\" height=\"89\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Food safety is becoming a growing challenge among food manufacturers and retailers with the increase number of recalls. Because of this, many have began using High Pressure Processing (HPP), which has proven to be one of the most effective and efficient technologies when it comes to the inactivation of food-borne pathogens and spoilage microorganisms (bacteria,&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":24117,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_wp_rev_ctl_limit":""},"class_list":["post-25094","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>WEBINAR: High Pressure Technology (HPP), Best Ally in Food Safety - Hiperbaric<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hiperbaric.com\/en\/hpp-technology\/hpp-resources\/webinars\/hpp-food-safety\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"WEBINAR: High Pressure Technology (HPP), Best Ally in Food Safety - Hiperbaric\" \/>\n<meta property=\"og:description\" content=\"Food safety is becoming a growing challenge among food manufacturers and retailers with the increase number of recalls. 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