Cornell to unveil nation’s first high-pressure validation facility for foodborne pathogens

 

WHAT:          Cornell University and retired New York State Senator Mike Nozzolio unveil first high-pressure validation facility in the United States

WHEN:          Tuesday, Jan, 31, 1 p.m.

WHERE:        Cornell’s New York State Agricultural Experiment Station, Food Science Building, 669 W. North Street, Geneva, NY 14456

 

MEDIA:         Media members are asked to RSVP to Melissa Osgood in Cornell’s Media Relations Office at 607-255-2059 or mmo59@cornell.edu.

 

ITHACA, N.Y. – Cornell University food scientists are putting the squeeze on the microorganisms that spoil food and make people sick.

On Tuesday, Jan. 31, at 1 p.m., researchers at Cornell University and former New York State Senator Mike Nozzolio will unveil a new, commercial-scale high-pressure food processing unit, at Cornell’s New York State Agricultural Experiment Station (NYSAES) in Geneva, New York.

With this installation, Cornell University’s College of Agriculture and Life Sciences has become the nation’s first commercial scale validation facility for a technology that kills foodborne pathogens and extends shelf-life—without heat or chemical preservatives—for fresh, ready-to-eat foods like juice, baby foods, meats and salads.

 

The new Hiperbaric 55 high-pressure food processor will set food safety standards for the increasingly popular high-pressure processing, favored by companies for its ability to retain fresh quality attributes in food while inactivating spoilage and pathogenic microorganisms.

 

Melissa Osgood
office: 607-255-2059
cell: 607-882-3773
mmo59@cornell.edu

 

 

Cornell University has television, ISDN and dedicated Skype/Google+ Hangout studios available for media interviews.

 

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