High Pressure Processing Technology For Food Safety

JBT Marel deploys its Avure High Pressure Processing technology to provide non-thermal preservation for the food and beverage industry. The system enables processors to extend the shelf life of ready-to-eat products while maintaining compliance with stringent new microbiological safety regulations.

Addressing the Industrial Challenge
The latest amendment to the EU regulation on Listeria monocytogenes, effective as of July 1, 2026, places the burden of proof squarely on food business operators. Processors must demonstrate that ready-to-eat products remain free of detectable bacteria in 25 grams of product throughout their entire shelf life, rather than just at the point of factory release. Traditional preservation methods rely on heat or chemical additives, which can degrade the natural taste, texture, color, and nutritional value of food. Ensuring food safety without compromising these physical characteristics requires advanced processing infrastructure.

Technical Solution and Responsibilities
The Avure HPP system utilizes non-thermal water pressure to inactivate bacteria without cooking the product. Products already sealed in flexible pouches, trays, or PET bottles are loaded into a water-filled pressure tube. A high-pressure pump compresses additional water into the vessel, raising the internal pressure to 6,000 bar. This pressure is maintained for one to five minutes, physically damaging the internal structures and biochemical activities of targeted bacteria, including Listeria monocytogenes, Salmonella, and E. coli. JBT Marel provides the physical equipment and utilizes its in-house laboratories to run validation and challenge studies, supplying processors with the scientific documentation required to integrate the results as critical control points within their HACCP and ISO programs.

Deployment and Implementation
The high-pressure processing equipment is positioned at the end of the manufacturing line, immediately after processing and packaging operations. Because the product is already sealed when it enters the pressure chamber, it remains completely safe from recontamination by environmental bacteria that may be present in the manufacturing facility. The mechanical infrastructure is engineered to run up to 24 hours a day, featuring fast changeover times and an integrated terminal for straightforward recipe management and line run planning.

Applications and Use Cases
The non-thermal technology is applied across a wide range of ready-to-eat categories, including dips, dairy products, pet foods, and cold-pressed juices. By avoiding thermal treatment, the system is specifically suited for high-value segments such as cooked ham, sliced deli meats, and fresh seafood, where physical quality and sensory characteristics are primary operational requirements.

Results and Expected Impact
Implementing the Avure HPP system allows food processors to comply with the updated EU regulatory limit of zero detectable Listeria in 25 grams of product, or a limit of 100 CFU per gram where growth is scientifically shown to be controlled. Eliminating foodborne pathogens extends shelf life, which directly reduces downstream spoilage waste and mitigates the risk of costly product recalls. This extended stability allows facilities to expand distribution opportunities into new international markets without relying on chemical preservatives.

Edited by Maria Brueva, Induportals editor – adapted by AI.

www.jbtmarel.com