High Pressure, High Stakes – Controlling Highly Pathogenic Avian Influenza (HPAI) Virus in Raw Milk and Raw Pet Food Diets
High pressure processing (HPP) is a promising method to mitigate the risk of highly pathogenic avian influenza (HPAI) virus contamination in raw milk and raw pet food diets. By applying high pressures, HPP disrupts the viral structure, inactivating pathogens without the need for heat or chemicals, thus preserving the nutritional integrity of these sensitive food products. As the HPAI outbreak continues to impact poultry and dairy industries across the US, HPP provides a critical tool for enhancing food safety. This presentation explores how HPP can be used to safeguard raw milk and raw pet food diets from HPAI, ensuring both public and animal health.
Targeted Validation of High-Pressure Processing: Lessons from Real-World Applications
This presentation will introduce the role of extension programs in supporting food safety and innovation. High-Pressure Processing (HPP) requires careful, targeted validation to ensure both microbial safety and product quality. Drawing on real-world case studies, I will walkthrough the practical application of HPP across diverse food matrices. The discussion will include validation studies on pet food, ready-to-eat products, and shelf-life extension. Through these examples, I will highlight key lessons learned, common pitfalls, and how collaborative, science-based extension efforts help bridge the gap between industry needs and regulatory requirements.
Bio: Ann Charles Vegdahl is an Extension Associate in the Department of Food Science at Cornell AgriTech. She leads two key programs focused on food microbiology: The Cornell High Pressure Processing (HPP) Validation Center and Cornell Food Safety, Quality and Outreach Program. She and her team support the food industry by analyzing over 500 products annually and have completed more than 100 safety validation studies. Ann provides microbiology testing, technical expertise, and training to food companies, while also collaborating with researchers, regulators, and processors. She is actively involved in Diversity, Equity, and Inclusion initiatives and enjoys spending time with her family and dogs outside of work.
Discover the science behind High-Pressure Processing (HPP) technology and its ability to ensure food safety, extend shelf life, maintain high quality, and preserve nutritional integrity and flavor profiles. This session will explore various applications of HPP across the food and beverage industries, along with best practices for successful implementation. Whether you are a food scientist, production manager, or industry newcomer, you will leave this session equipped with actionable knowledge to effectively apply HPP technology in your operations and stay ahead of market trends.
Working with a High-Pressure Processing Strategic Partner (HPP contract processor)
Discover the science behind High-Pressure Processing (HPP) technology and its ability to ensure food safety, extend shelf life, maintain high quality, and preserve nutritional integrity and flavor profiles. This session will explore various applications of HPP across the food and beverage industries, along with best practices for successful implementation. Whether you are a food scientist, production manager, or industry newcomer, you will leave this session equipped with actionable knowledge to effectively apply HPP technology in your operations and stay ahead of market trends.
High Pressure, High Stakes – Controlling Highly Pathogenic Avian Influenza (HPAI) Virus in Raw Milk and Raw Pet Food Diets
High pressure processing (HPP) is a promising method to mitigate the risk of highly pathogenic avian influenza (HPAI) virus contamination in raw milk and raw pet food diets. By applying high pressures, HPP disrupts the viral structure, inactivating pathogens without the need for heat or chemicals, thus preserving the nutritional integrity of these sensitive food products. As the HPAI outbreak continues to impact poultry and dairy industries across the US, HPP provides a critical tool for enhancing food safety. This presentation explores how HPP can be used to safeguard raw milk and raw pet food diets from HPAI, ensuring both public and animal health.
