How did Viva test HPP before implementing?

Any technology we consider for our products undergoes an extensive review process, and HPP is no different. During the evaluation process, we compared it to other food safety technologies, including probiotics, bacteriophages, irradiation, antimicrobial sprays, and more. It was important to us to consider not only the efficacy against pathogens but also the impact on the food's quality afterward (e.g., nutrient retention, appearance, texture, etc.).  

First, we conducted validation studies in partnership with the Institute for Food Safety & Health (IFSH) at the Illinois Institute of Technology, using our own products and challenging them with high levels of pathogens to understand the efficacy of HPP.

Beyond pathogen reduction, we also evaluated HPP’s impact on overall food quality, including whether it affected nutrient levels, fat oxidation, and beneficial bacteria.

If you’re interested in a deeper look at the exact studies we conducted and the results we found, we break everything down in our blog article: High Pressure Processing: Our Research & Overview