[Nancy1999]

Originally Posted by Sweet Apple

Guess what, I only drink raw milk too..lol..it's just over the moon delicious...anyway, my kids are just fine today, thank Goodness...and here's a copy/paste of high pressure pasteurization w/cold water (not cooked)...cooking, btw, heats out natural nutrients and enzymes...

1. What is High Pressure Pasteurization?

High Pressure Pasteurization is a unique process that kills pathogenic bacteria through high‐pressure,
water‐based technology. High Pressure Pasteurization is a USDA‐approved, 100% natural process, and is
allowed for use on organic and natural products.

2. How does High Pressure Pasteurization work?

Essentially, this technology “puts the squeeze” on food pathogens without cooking out vital nutrients or
changing the fresh characteristics of food. During High Pressure Pasteurization, pressure is uniformly
applied around and throughout the food product.
High Pressure Pasteurization can be conducted at refrigerated temperatures, which means the
temperature starts low and stays low – High Pressure Pasteurization does not cause the heat degradation
that happens during cooking. Because of this, High Pressure Pasteurization is known for being especially
beneficial for heat‐sensitive products, like meats, fruits, and vegetables.

3. Why is Nature’s Variety now using High Pressure Pasteurization?

As always, we’re committed to continual product improvements, and we believe the use of High Pressure
Pasteurization is an important step to further enhance our strict quality and food safety standards.
At Nature’s Variety, our purpose is empowering people to transform the lives of pets. We take pride in
the quality of our foods “from farm to bowl” so that our ingredients, formulas, manufacturing protocols,
and finished products are nothing short of superior – because that’s what our pets deserve. Using High
Pressure Pasteurization is just one more step to ensure we’re living to fulfill our purpose.

4. Is High Pressure Pasteurization appropriate for natural and organic foods?

Yes. High Pressure Pasteurization is recognized by the FDA and USDA as an anti‐pathogen treatment in
many products. In addition, the USDA’ National Organic Products regulations provide for the use of High
Pressure Pasteurization on organically labeled products.
Because High Pressure Pasteurization is the only scientifically recognized pasteurization process that
does not use heat or irradiation to kill harmful bacteria, it is a safe treatment option that has little to no
nutritional degradation of the products.

5. How did the High Pressure Pasteurization technology originate?

The origin of the High Pressure Pasteurization concept is as natural as the process itself. Over a century
ago, scientists began investigating the fact that harmful bacteria found at sea level were actually not able
to survive at deep sea levels (under high water pressures).
Within the last decade or so, advancements in technology have allowed for the duplication of this
interesting phenomenon for use on natural and organic foods to kill harmful bacteria while preserving
taste, enzymes, and overall nutritional integrity.

6. Which Nature’s Variety foods use High Pressure Pasteurization?

As of 2/11/10, all Nature’s Variety Raw Frozen Diets and Freeze Dried Raw foods utilize High Pressure

Pasteurization.

Thank you, great informative post!