Cornell University HPP Validation Center: Pioneering Food Safety and Innovation

Hiperbaric is committed to advancing food technology through our global HPP Academia Network, a select group of universities, research centers, and laboratories dedicated to pioneering food innovation. Cornell University stands out as a premier partner, bringing exceptional expertise and cutting-edge research capabilities to our collaborative ecosystem.

Cornell University's High Pressure Processing (HPP) Validation Center represents a groundbreaking facility uniquely positioned within a Biohazard Level 2 Facility. This distinctive location enables the center to conduct sophisticated research while maintaining the highest safety standards. The facility supports food entrepreneurs at every stage, from emerging startups to established brands, offering comprehensive validation and testing services that are critical to bringing innovative food products to market.

High-pressure processing (HPP) is a non-thermal alternative to heat pasteurization. It is popular due to consumers increasing demands for product freshness, clean label and longer shelf life. ?HPP is applied to products in their final package, is used as a terminal process safety and shelf life extension. HPP can be applied to juices, fruits and vegetable purees, meat products and ready-to-eat (RTE) meals, dips, baby food, pet foods etc.

The Cornell HPP Validation Center: A Hub of Innovation

Located at Cornell AgriTech in Geneva, NY, the center offers comprehensive services, including:

• Microbiological testing
• Pathogen validation studies
• Shelf life investigations

What is HPP Pathogen Validation Study? Shelf life study?

Pathogen Validation Studies are a critical component of High Pressure Processing (HPP) technology. During these studies, food or beverage products are deliberately inoculated with a carefully selected cocktail of pathogens, including E. coli O157:H7, Salmonella spp., and L. monocytogenes. The inoculated product is then processed in the HPP machine under specific conditions designed to achieve a greater than 5-log reduction in microbial counts. Researchers meticulously monitor microbial levels before and after HPP, as well as throughout the product's projected shelf life.

While Pathogen Validation Studies focus on product safety by evaluating the effectiveness of HPP in eliminating harmful microorganisms, Shelf Life Studies take a different approach. These studies are dedicated to assessing the overall quality of the product. Researchers examine various parameters such as total plate count, yeast and mold growth, and specific product characteristics like pH, color, texture, and sensory attributes under controlled refrigerated conditions.

The duration of a validation study is strategically calculated to provide comprehensive insights. Typically, the study length encompasses the estimated shelf life of the product plus an additional 50%. For instance, a salsa with an anticipated 100-day shelf life would undergo a validation study lasting 150 days. This extended time frame ensures a thorough understanding of the product's microbiological safety and quality over time.

Empowering Food Entrepreneurs

At Hiperbaric, our shared vision transcends technological innovation. We are deeply committed to supporting both startups and established food businesses by reducing barriers to product development, promoting food safety without compromising quality, and creating meaningful economic opportunities in the food industry. Our partnership with Cornell University exemplifies this holistic approach, enabling food entrepreneurs to transform innovative concepts into market-ready solutions.