High Pressurized Pasteurization ???

feralvr

feralvr

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Thread title should be High Pressure Processing/Pasteurization (I couldn't edit the title :lol3:)

I was adding this in another thread and realized that I should just start a thread and ask. I was just doing some looking on this process - HPP and found the following articles. These articles are from 2010 - but I just thought it was an interesting subject.

There are three (HPP) High Pressure Pasteurization brands: Nature's Variety, Stella and Chewy's and Primal, all of which I have either and still use for my cat's and dog's. These products are considered "safe" raw. I did find these articles surprising. http://stevesrealfood.com/high-preassure-paseurization/ Here is another one (with a video on HPP for people food) suggesting the same thing - that this process slightly "cooks" the food if they use heat along with pressure in the process so it is not truly 100% raw pet food. Interesting - huh? http://thedailybite.wordpress.com/2010/03/07/hpp-pet-food-may-have-benefits-but-it-is-not-raw/
 
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ldg

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Well, if the process kills bacteria, it probably affects enzymes. :dk:

This is the Wikipedia on it: http://en.wikipedia.org/wiki/Pascalization

And this is one of the references: http://books.google.com/books?id=BZNKI088iooC&lpg=PP1&pg=PA79#v=onepage&q=pascalization&f=false (Click on P. 79 and scroll down for the section on High Pressure Processing - Pascalization)

Based on what is written in the book, Food Microbiology, it seems to me that the proteins used in raw pet foods are apparently those that are "other proteins are relatively unaffected and this can cause problems when they have enzymatic activity which limits product shelf life." Thus, we keep frozen raw foods... frozen (or refrigerated). :lol3:

Seems to me the products are still raw. They may be altered in some way by the process, but it seems the process retains the nutrient profile, which cooking does not.

:dk:
 
mschauer

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Feralvr said:
There are three (HPP) High Pressure Pasteurization brands: Nature's Variety, Stella and Chewy's and Primal, all of which I have either and still use for my cat's and dog's. These products are considered "safe" raw. I did find these articles surprising. http://stevesrealfood.com/high-preassure-paseurization/ Here is another one (with a video on HPP for people food) suggesting the same thing - that this process slightly "cooks" the food if they use heat along with pressure in the process so it is not truly 100% raw pet food. Interesting - huh? http://thedailybite.wordpress.com/2010/03/07/hpp-pet-food-may-have-benefits-but-it-is-not-raw/
Click to expand...
Yes, if heat is used some cooking will occur. That is what heat does. But using HPP to destroy bacteria does not require that heat be used also. I don't recall reading anywhere that any raw food manufacture uses heat in addition to HPP so as far as I am concerned that isn't an issue and their foods are most definitely raw.

As to the other point about HPP killing beneficial bacteria in addition to pathogenic bacteria I seem to recall that the pressure used is such that only the pathogenic bacteria is destroyed. If I remember correctly this is because of the size of pathogenic bacteria in relation to the size of beneficial bacteria. I'll see if I can find the source I got that from...
 
mschauer

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As for enzymes being destroyed, here is what Nature's Variety says:
No, High Pressure Processing causes little to no effect on the food’s naturally occurring enzymes. Food enzymes are very resistant to pressure and require very high pressure for their inactivation. Many enzymes in our foods remain active up to 140 to 176°F, yet our High Pressure Processing temperatures will not exceed 90°F and will typically peak in the 78 to 89°F range. For example, the following raw food enzymes remain active far beyond the temperature used in our High Pressure Processing procedures:
  • Alkaline Phosphatase - active up to 140°F
  • Lipase - active up to 143°F
  • Catalase - active up to 145°F
  • Peroxidase - active up to 165°F
  • Xanthin Oxidase - active up to 186°F
  • Acid Phospatase - active up to 188°F
Click to expand...
http://www.naturesvariety.com/learning/questions/5
 
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mschauer

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Same link as above with regards to beneficial bacteria:
High Pressure Processing affects only the cell level. Pathogenic bacteria, including Salmonella, E. coli 0157:H7, and Listeria Monocytogenes are single-cell organisms present in small numbers and therefore ARE affected and destroyed by High Pressure Processing by rupturing their cell walls. Beneficial bacteria are also present in very high levels in raw food, so, while some may be lost during High Pressure Processing, there are still plenty remaining at the conclusion of the process.

High Pressure Processing does NOT affect the molecular level. Proteins, enzymes, nutrients, prebiotics, vitamins, and minerals are molecules and, therefore, are NOT affected by High Pressure Processing. Because proteins, enzymes, nutrients, vitamins, and minerals are unaffected by High Pressure Processing, the nutritional value of the food is not sacrificed by High Pressure Processing.

High Pressure Processing causes minimal to no effect on nutritional value, vitamins or minerals, flavor compounds (taste), or pigments (color).
Click to expand...
 
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feralvr

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Thanks all! I learned more about Pascalization than ever before :lol3: And I did not ever see the link from NV before on safety and quality. Pretty scientific info. on the subject. Good to know that the raw manufacturers for pet food don't use heat along with pressure! Interesting article from Natural Pet Health Education. Seems to be varying opinions on whether HPP is the better way to process raw pet food. The articles, though, are all from 2010.... A lot has been learned about HPP since then, certainly.
 
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