{"id":22564,"date":"2020-05-14T00:00:00","date_gmt":"2020-05-13T22:00:00","guid":{"rendered":"https:\/\/www.hiperbaric.com\/2020\/05\/14\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/"},"modified":"2020-11-13T15:22:29","modified_gmt":"2020-11-13T14:22:29","slug":"webinar-hpp-food-safety-and-opportunities-for-seafood-products","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/","title":{"rendered":"WEBINAR: HPP, Food Safety and Opportunities for Seafood Products"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-6279 size-large aligncenter\" title=\"Exploring Safety, Freshness, and Market Opportunities for Seafood Products with High Pressure Processing (HPP)\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/05\/Seafood_Webinar_ENG-1024x576.png\" alt=\"\" width=\"584\" height=\"329\" \/><\/p>\n<p><strong>Prior to the 1990\u2019s, few thought that an equipment emulating a 198,000 ft. sea immersion or 6 times the depth of the Mariana Trench, would disrupt the seafood industry \u2013 until High Pressure Processing (HPP) was introduced. On Tuesday, May 26th, Vinicio Serment-Moreno, Applications &amp; Food Processing Specialist, Hiperbaric, Eva M\u00aa Alonso, General Manager, ACCUA HPP and Robert Verge, Managing Director, Canadian Centre for Fisheries Innovation (CCFI), participated in a webinar, sharing the benefits of HPP for seafood products.<\/strong><\/p>\n<p><!--more--><\/p>\n<hr \/>\n<h4><span style=\"color: #00ccff;\">HPP benefits for seafood products<\/span><\/h4>\n<p>\u201cUnder the Sea\u201d is not only a popular song from Disney\u2019s animated film, The Little Mermaid. It also is connected to High Pressure Processing (HPP), which uses cold high pressure &#8211; six times the depth of the deepest part of the ocean &#8211; to inactivate harmful bacteria that affects seafood and other food products.<\/p>\n<p>HPP is a non-thermal technology that eliminates common seafood pathogens like <em><a href=\"https:\/\/www.hiperbaric.com\/en\/how-hpp-can-help-with-foodborn-illness-caused-by-vibrio\">Vibrio spp.<\/a><\/em> or <em>Listeria spp.,<\/em> among others, and slows down spoilage microorganism growth. The use of cold water to generate pressure minimally alters the sensory and nutritional properties of seafood.<\/p>\n<h4><span style=\"color: #00ccff;\">HPP is also used to easily remove meat extraction.<\/span><\/h4>\n<p>It is used to shuck oysters, lobster, crab, mussels, clams, and scallops and can produce up to 125% more yield. The high pressure denatures proteins from the muscles responsible for closing shells so they automatically open, allowing easy meat extraction and more yield.<\/p>\n<figure id=\"attachment_6169\" aria-describedby=\"caption-attachment-6169\" style=\"width: 260px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-6169 size-medium\" title=\"Extracted lobster meat by Greenhead Lobster using High Pressure Processing (HPP)\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/05\/Figura-2-260x347.jpg\" alt=\"Extracted lobster meat by Greenhead Lobster using High Pressure Processing (HPP)\" width=\"260\" height=\"347\" \/><figcaption id=\"caption-attachment-6169\" class=\"wp-caption-text\">Extracted lobster meat by Greenhead Lobster using High Pressure Processing (HPP)<\/figcaption><\/figure>\n<p>With no need for heat, HPP enables the meat to retain its natural flavors, giving customers a \u201cfresh off-the boat\u201d product without preservatives and additives. The technology has had great success with most types of fish and seafood applications, including fresh pre-cooked crabmeat, desalted cod, marinated tuna, ready-to-eat seafood meals, oyster and lobster meat extraction, and more.<\/p>\n<figure id=\"attachment_6181\" aria-describedby=\"caption-attachment-6181\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-6181\" title=\"Download our seafood flyer to know more about the multiple advantages that HPP can provide to the seafood industry. \" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/05\/Figura-1-ENG-260x161.jpg\" alt=\"Download our seafood flyer to know more about the multiple advantages that HPP can provide to the seafood industry. \" width=\"600\" height=\"414\" \/><figcaption id=\"caption-attachment-6181\" class=\"wp-caption-text\"><a href=\"https:\/\/www.hiperbaric.com\/en\/seafood\">Download our seafood flyer<\/a> to know more about the multiple advantages that HPP can provide to the seafood industry.<\/figcaption><\/figure>\n<h4><span style=\"color: #00ccff;\">Seafood manufacturers leveraging High Pressure Processing<\/span><\/h4>\n<p>HPP aids seafood manufacturers to find the adequate balance between safety, quality, and regulatory compliance.<\/p>\n<p>There are several companies that have adopted HPP for seafood processing in the United States, Canada and worldwide. The first one to install was <a href=\"https:\/\/www.hiperbaric.com\/en\/ocean-choice-international\">Ocean Choice International<\/a> in 2002 to extract lobster meat. Since then, many manufacturers, such as <a href=\"https:\/\/www.hiperbaric.com\/en\/seafarers-inc-installed-h300-for-seafood-processing\">Seafarers Inc<\/a>. and <a href=\"https:\/\/www.hiperbaric.com\/en\/greenhead-lobster-partners-with-hiperbaric\">Greenhead Lobster<\/a>, have followed by leveraging the our HPP technology for their seafood products.<\/p>\n<p>The ability of HPP to eliminate foodborne pathogens and spoilage microorganisms help food companies to eliminate or notable reduce the use of chemical preservatives for the production of \u201cminimally processed\u201d, \u201cclean label\u201d foods, which alongside premium quality makes the perfect match to consumer demands.<\/p>\n<p>The superior quality of HPP foods is not only noted by consumers, but also by experts in the field. <a href=\"https:\/\/www.seafoodexpo.com\/north-america\/\">The Global and North America Seafood Expo<\/a> have recognized HPP foods under multiple categories of the prestigious \u201cSeafood Excellence Awards\u201d in the latest editions (2016, 2017, 2019).<\/p>\n<figure id=\"attachment_6171\" aria-describedby=\"caption-attachment-6171\" style=\"width: 260px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-6171 size-medium\" title=\"Seafarers Inc. is the pioneer of HPP processing in the fresh crabmeat market. \" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/05\/Figura-3-260x320.jpg\" alt=\"Seafarers Inc. is the pioneer of HPP processing in the fresh crabmeat market. \" width=\"260\" height=\"320\" \/><figcaption id=\"caption-attachment-6171\" class=\"wp-caption-text\">Seafarers Inc. is the pioneer of HPP processing in the fresh crabmeat market.<\/figcaption><\/figure>\n<h4><span style=\"color: #00ccff;\">Webinar: Exploring Safety, Freshness, and Market Opportunities for Seafood Products with High Pressure Processing (HPP)<\/span><\/h4>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-6277 size-large aligncenter\" title=\"Exploring Safety, Freshness, and Market Opportunities for Seafood Products with High Pressure Processing (HPP)\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/05\/HPP-for-Seafood-Webinar-1920x1080-1024x576.png\" alt=\"\" width=\"584\" height=\"329\" \/><\/p>\n<p>On Tuesday, May 26<sup>th<\/sup>, 2020, Hiperbaric hosted a webinar on the benefits of high pressure processing (HPP) for seafood products. Topics discussed included:<\/p>\n<ul>\n<li>High Pressure Processing\u2019s (HPP) impact on seafood products<\/li>\n<li>Effect HPP has on pathogens in seafood products and shelf-life extension<\/li>\n<li>HPP being used for crustacean meat extraction and mollusk shucking<\/li>\n<li>Emerging HPP seafood applications<\/li>\n<\/ul>\n<p>Speakers included Vinicio Serment-Moreno, Applications &amp; Food Processing Specialist, Hiperbaric, Robert Verge, Managing Director, Canadian Centre for Fisheries Innovation (CCFI) and Eva Alonso, General Manager, ACCUA HPP (Bacalaos Alkorta).<\/p>\n<p>If you&#8217;d like to receive the recording of the webinar or need more information regarding HPP technology, do not hesitate to <a href=\"https:\/\/www.hiperbaric.com\/en\/contact\">contact us<\/a>, we will be more than glad to assist you.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prior to the 1990\u2019s, few thought that an equipment emulating a 198,000 ft. sea immersion or 6 times the depth of the Mariana Trench, would disrupt the seafood industry \u2013 until High Pressure Processing (HPP) was introduced. On Tuesday, May 26th, Vinicio Serment-Moreno, Applications &amp; Food Processing Specialist, Hiperbaric, Eva M\u00aa Alonso, General Manager, ACCUA&#8230;<\/p>\n","protected":false},"author":1,"featured_media":26924,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"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":""},"categories":[254,253,302,262],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>WEBINAR: HPP, Food Safety and Opportunities for Seafood Products - 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\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"WEBINAR: HPP, Food Safety and Opportunities for Seafood Products - Hiperbaric\" \/>\n<meta property=\"og:description\" content=\"Prior to the 1990\u2019s, few thought that an equipment emulating a 198,000 ft. sea immersion or 6 times the depth of the Mariana Trench, would disrupt the seafood industry \u2013 until High Pressure Processing (HPP) was introduced. On Tuesday, May 26th, Vinicio Serment-Moreno, Applications &amp; Food Processing Specialist, Hiperbaric, Eva M\u00aa Alonso, General Manager, ACCUA...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/\" \/>\n<meta property=\"og:site_name\" content=\"Hiperbaric\" \/>\n<meta property=\"article:published_time\" content=\"2020-05-13T22:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-11-13T14:22:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/05\/Seafood_Webinar_ENG-1024x576-1.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"576\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"difadi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"difadi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/\"},\"author\":{\"name\":\"difadi\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#\/schema\/person\/92a59d6717bf8f9ff6d8ae86c6d13716\"},\"headline\":\"WEBINAR: HPP, Food Safety and Opportunities for Seafood Products\",\"datePublished\":\"2020-05-13T22:00:00+00:00\",\"dateModified\":\"2020-11-13T14:22:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/\"},\"wordCount\":653,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/05\/Seafood_Webinar_ENG-1024x576-1.png\",\"articleSection\":[\"Hiperbaric News\",\"HPP\",\"HPP Applications\",\"Seafood Products\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/\",\"url\":\"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/\",\"name\":\"WEBINAR: HPP, Food Safety and Opportunities for Seafood Products - Hiperbaric\",\"isPartOf\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/05\/Seafood_Webinar_ENG-1024x576-1.png\",\"datePublished\":\"2020-05-13T22:00:00+00:00\",\"dateModified\":\"2020-11-13T14:22:29+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#primaryimage\",\"url\":\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/05\/Seafood_Webinar_ENG-1024x576-1.png\",\"contentUrl\":\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/05\/Seafood_Webinar_ENG-1024x576-1.png\",\"width\":1024,\"height\":576},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.hiperbaric.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"WEBINAR: HPP, Food Safety and Opportunities for Seafood Products\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#website\",\"url\":\"https:\/\/www.hiperbaric.com\/en\/\",\"name\":\"Hiperbaric\",\"description\":\"Procesado para la conservaci\u00f3n de alimentos\",\"publisher\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.hiperbaric.com\/en\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#organization\",\"name\":\"Hiperbaric\",\"url\":\"https:\/\/www.hiperbaric.com\/en\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2026\/01\/cropped-hiperbaric-logotipo-1-2.png\",\"contentUrl\":\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2026\/01\/cropped-hiperbaric-logotipo-1-2.png\",\"width\":340,\"height\":72,\"caption\":\"Hiperbaric\"},\"image\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#\/schema\/person\/92a59d6717bf8f9ff6d8ae86c6d13716\",\"name\":\"difadi\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/41370ba46831e60b5a9b4a650239c439?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/41370ba46831e60b5a9b4a650239c439?s=96&d=mm&r=g\",\"caption\":\"difadi\"},\"url\":\"https:\/\/www.hiperbaric.com\/en\/author\/difadi\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"WEBINAR: HPP, Food Safety and Opportunities for Seafood Products - Hiperbaric","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/","og_locale":"en_US","og_type":"article","og_title":"WEBINAR: HPP, Food Safety and Opportunities for Seafood Products - Hiperbaric","og_description":"Prior to the 1990\u2019s, few thought that an equipment emulating a 198,000 ft. sea immersion or 6 times the depth of the Mariana Trench, would disrupt the seafood industry \u2013 until High Pressure Processing (HPP) was introduced. On Tuesday, May 26th, Vinicio Serment-Moreno, Applications &amp; Food Processing Specialist, Hiperbaric, Eva M\u00aa Alonso, General Manager, ACCUA...","og_url":"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/","og_site_name":"Hiperbaric","article_published_time":"2020-05-13T22:00:00+00:00","article_modified_time":"2020-11-13T14:22:29+00:00","og_image":[{"width":1024,"height":576,"url":"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/05\/Seafood_Webinar_ENG-1024x576-1.png","type":"image\/png"}],"author":"difadi","twitter_card":"summary_large_image","twitter_misc":{"Written by":"difadi","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#article","isPartOf":{"@id":"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/"},"author":{"name":"difadi","@id":"https:\/\/www.hiperbaric.com\/en\/#\/schema\/person\/92a59d6717bf8f9ff6d8ae86c6d13716"},"headline":"WEBINAR: HPP, Food Safety and Opportunities for Seafood Products","datePublished":"2020-05-13T22:00:00+00:00","dateModified":"2020-11-13T14:22:29+00:00","mainEntityOfPage":{"@id":"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/"},"wordCount":653,"commentCount":0,"publisher":{"@id":"https:\/\/www.hiperbaric.com\/en\/#organization"},"image":{"@id":"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#primaryimage"},"thumbnailUrl":"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/05\/Seafood_Webinar_ENG-1024x576-1.png","articleSection":["Hiperbaric News","HPP","HPP Applications","Seafood Products"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/","url":"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/","name":"WEBINAR: HPP, Food Safety and Opportunities for Seafood Products - Hiperbaric","isPartOf":{"@id":"https:\/\/www.hiperbaric.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#primaryimage"},"image":{"@id":"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#primaryimage"},"thumbnailUrl":"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/05\/Seafood_Webinar_ENG-1024x576-1.png","datePublished":"2020-05-13T22:00:00+00:00","dateModified":"2020-11-13T14:22:29+00:00","breadcrumb":{"@id":"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#primaryimage","url":"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/05\/Seafood_Webinar_ENG-1024x576-1.png","contentUrl":"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/05\/Seafood_Webinar_ENG-1024x576-1.png","width":1024,"height":576},{"@type":"BreadcrumbList","@id":"https:\/\/www.hiperbaric.com\/en\/webinar-hpp-food-safety-and-opportunities-for-seafood-products\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.hiperbaric.com\/en\/"},{"@type":"ListItem","position":2,"name":"WEBINAR: HPP, Food Safety and Opportunities for Seafood Products"}]},{"@type":"WebSite","@id":"https:\/\/www.hiperbaric.com\/en\/#website","url":"https:\/\/www.hiperbaric.com\/en\/","name":"Hiperbaric","description":"Procesado para la conservaci\u00f3n de alimentos","publisher":{"@id":"https:\/\/www.hiperbaric.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.hiperbaric.com\/en\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.hiperbaric.com\/en\/#organization","name":"Hiperbaric","url":"https:\/\/www.hiperbaric.com\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.hiperbaric.com\/en\/#\/schema\/logo\/image\/","url":"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2026\/01\/cropped-hiperbaric-logotipo-1-2.png","contentUrl":"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2026\/01\/cropped-hiperbaric-logotipo-1-2.png","width":340,"height":72,"caption":"Hiperbaric"},"image":{"@id":"https:\/\/www.hiperbaric.com\/en\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.hiperbaric.com\/en\/#\/schema\/person\/92a59d6717bf8f9ff6d8ae86c6d13716","name":"difadi","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.hiperbaric.com\/en\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/41370ba46831e60b5a9b4a650239c439?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/41370ba46831e60b5a9b4a650239c439?s=96&d=mm&r=g","caption":"difadi"},"url":"https:\/\/www.hiperbaric.com\/en\/author\/difadi\/"}]}},"_links":{"self":[{"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/posts\/22564"}],"collection":[{"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/comments?post=22564"}],"version-history":[{"count":0,"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/posts\/22564\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/media\/26924"}],"wp:attachment":[{"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/media?parent=22564"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/categories?post=22564"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/tags?post=22564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}