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Post-Packaging pasteurization advances
Processors have several options for pasteurization, including high-pressure pasteurization (HPP), hot water, steam, hot air, infrared heat, radio frequency and irradiation. Hot water, steam and HPP are the most popular, with HPP and hot water growing the fastest, says Wes Shilling, professor of food science at Mississippi State University in Mississippi State.
“Hot water is the easiest to implement and is very effective if the appropriate time and temperature is used,” Schilling says. “Systems are also available for hot water and steam that are placed in the production line and are able to both heat and cool the product. HPP is growing because it is becoming more available, does not expose the product to heat and some industry leaders have implemented it.” 
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