High pressure process is a food processing method of using water and elevated pressures to achieve consumer desired goals. In 1990's HPP emerged as a method of processing food but not until the 21st century was it applied to seafood. The advancements in HPP technology over recent decades have proved this method of food processing of the highest quality. From fresh juice to meats and seafood, HPP neutralizes listeria, salmonella, E. coli and other deadly bacteria.
Our Treasure Band oysters have undergone our High Pressure Process which reduces the Vibrio Vulnificus and Vibrio Paraheamolyticus to non-detectable levels.
Fresh oysters are hand picked and washed, then high pressure processed, allowing for easy and quick shucking. Each oyster is individual banded locking in the flavor and extending the shelf-life to 21 days from the date of process.
HIGH PRESSURE PROCESSING BENEFITS INCLUDE:
100% meat separation from shell
Easy and quick shucking
Increase in shelf life
Elimination of food-borne pathogens