Science and Our Food Supply: Investigating Food Safety from Farm to Table

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FASCINATING FACT

More than 1,000 

different types of food 

are pasteurized. 

Dr. Charles Sizer discusses 

pasteurization. 

Using gamma rays to destroy 

bacteria.

SCIENCE CONTENT

 

MODULE 3:

 PROCESSING AND TRANSPORTATION

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38

MIDDLE LEVEL

Ultra High Pressure (UHP) Treatment 

Today, some food producers use a newer method for killing harmful bacteria in 

foods that contain water. It’s called ultra high pressure (UHP) treatment. 

This process destroys bacteria without the use of high temperatures or chemical 

additives. Thus, foods such as juices, salsas, cold cuts, and other moist foods are 

made safer while the vitamins, flavor, and freshness of the foods are maintained. 

Using specially designed equipment, the food is subjected to 50,000 to 100,000 

pounds of pressure per square inch. This ultra high pressure is maintained from  

30 seconds to a few minutes, depending on the food. The ultra high pressure 

interferes with the metabolism and structure of bacteria and destroys these living 

cells without altering the basic composition of the food. 

Important Note: Despite pasteurization, irradiation, and ultra high pressure 

(UHP) treatment, food can still become contaminated if the basic rules of food 

safety are not followed all along the Farm-to-Table Continuum. It’s important 

to always follow the 4 Cs of Food Safety: Clean, Cook, Chill, and Combat 

Cross-Contamination (Separate). 

TRANSPORTATION 

The 4 Cs of Food Safety play a very prominent role during transportation. Keeping 

food safe and in good condition as it’s shipped across the country or around the 

world is critical. There are many steps to shipping food safely and there’s science 

behind each step. 

The cold chain has to be maintained throughout the loading process, in transit, 

and during receiving. 

The food is cleaned and precooled as it comes from the field or plant. The cooling 

extends product life by reducing field heat, rate of ripening, loss of moisture, rate 

of respiration, and the spread of decay. 

Proper packaging is selected for the product. The shipping container is cleaned 

and properly loaded, making sure that the boxes are stacked tightly to lock in the 

cold during transit. 

Proper temperature control can be tracked by satellites. Refrigerated containers 

usually have equipment that automatically records refrigeration system functions 

and the air temperature inside the container. This information provides a detailed 

record of refrigeration system performance throughout the trip. 

Food is properly stored and cooled at the warehouse. 

MODULE 3:

 PROCESSING AND TRANSPORTATION

SCIENCE CONTENT

Dr. Sizer demonstrates ultra 

high pressure treatment.

Proper packaging is selected 

for the product.