What is HPP Validation Testing?
High Pressure Processing (HPP) Validation is a method of testing that confirms a product is safe to consume when processed under specific HPP parameters.
There are two HPP parameters that drive the reduction of microorganisms in food; pressure and hold time. The validation study must address specific pathogenic bacteria that would deem the product unsafe to consume. All products are not the same, and therefore, it cannot be assumed that the same pressure and hold time is effective.
What Are the Regulatory Requirements for HPP Validation?
The FDA and USDA require HPP Validation studies to be on file as supporting documentation of products that are undergoing High Pressure Processing for pathogenic reduction.
The need in Log reduction or “quantity of bacteria” reduced, varies based on the manufacturer’s lethality process. For instance, is HPP the only pathogen reduction step prior to human consumption or is it a second intervention that adds another layer of safety. Validation Studies must show that the Log reduction is maintained through-out the shelf-life of the product.
How Many Validation Studies Do I Need?
It depends – HPP Validation studies must be specific to each product. However, if a manufacturer decides to test the “worse-case scenario” product, then a grouping letter from a process authority must be on file. The grouping letter must have a composition table of each different item with a conclusion on how it’s all scientifically connected to the product that was tested.
Why Do We Require HPP Validation?
It’s simple – it is a government requirement. It’s all about checks and balances of food safety, which is Universal Pure’s main focus. We will always comply with food safety standards to ensure the very best for our customers.
How Do You Validate Your Product?
Before Universal Pure can help you with HPP services, you must have your product validated with a certified laboratory with HPP capabilities. Please check out the following lab resources to get started on your testing.
Learn More About Testing with Cornell University
So How Does HPP Work?
This non-thermal pasteurization technique harnesses the power of extreme pressure (up to 87,000 psi – think bottom of the ocean) to comprehensively crush and inactivate foodborne bacteria and other illness-causing, vegetative pathogens (E. coli, Salmonella and Listeria monocytogenes), molds and yeasts. In doing so, HPP also maintains the optimum attributes of fresh products over an extended shelf life without compromising the nutritional value of the food.
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