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Science: Cold pasteurisation works
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Science: Cold pasteurisation works Many bacteria and enzymes are killed or inactivated by the pressure, while the vitamins, texture and flavour of the food are mostly unaffected, says Dr Mohammed Farid, a professor in the Department of Chemical and Materials Engineering at the University of Auckland.
Called "high pressure processing" or HPP and sometimes as "cold pasteurisation", it has been used in the US, Europe and Japan for more than 20 years but has not been taken up in New Zealand much due to regulatory hurdles and high cost, he says.

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