[cancercured] Pressurizing instead of Pasteurizing or Irradiating?

I saw a TV program on the educational channel the other day about how
there are companies that are putting foods---everything from grapes
(good) to lunch meats(bad) under intense pressure in order to preserve
them. The very high pressure apparently destroys bacteria and other
microorganisms without affecting the food.

I don't believe pressure-treating is taking the place of
pasteurization. I believe they said they can pasteurize at lower
temperatures when they use the pressure treatment.

They showed a grape that had been under tremendous pressure compared to
a just-picked grape, and they looked identical. Marshmallows did not
pressurize well, though, because all the air got squeezed out of them
and they ended up flat. (Gee...too bad!) I believe the pressure is
delivered in water, which makes for even pressure all over, so that
grapes and other fruits are not squished.

All in all, it looked as if this new presure technique may be better
than a lot of other things the food industry has been using to make
foods safer and to extend the shelf life of various foods.

Elliot

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