date:Feb 27, 2017
o manufacturers have to be sure that their ready to eat products do not contain those pathogenic bacteria.
Ready to eat foods are currently treated with heat, which cannot be used on foods such as salads, cheeses, and hummus. Heat changes the foods flavor and texture and can reduce nutrients. Chemical preservatives are another option, but consumers prefer they not be used.
Dr. Randy Worobo, food science professor at Cornell, said, The food industry is adapting high-pressure processing very rap