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Pressure BioSciences, Inc. (OTCQB: PBIO), a leader in the development and sale of broadly enabling, pressure-based technology and products to the worldwide life sciences industry, today announced the achievement of the first major milestone in its collaboration with the College of Food, Agricultural, and Environmental Science of The Ohio State University. The primary program goal is to develop and make available for commercialization a continuous-flow manufacturing process to prepare foods and beverages with superior sensory and nutritional qualities, while delivering long, room temperature shelf stability without requiring refrigeration or chemical additives. The Company believes it can achieve this highly sought-after consumer demand through scale-up of its innovative and patented Ultra Shear Technology platform.
Pressure BioSciences, Inc. is a leader in the development and sale of innovative, broadly enabling, pressure-based solutions for the worldwide life sciences industry. Our products are based on the unique properties of both constant and alternating hydrostatic pressure. PCT is a patented enabling technology platform that uses alternating cycles of hydrostatic pressure between ambient and ultra-high levels to safely and reproducibly control bio-molecular interactions.
Foodborne illnesses have become a major concern within the food industry due to the number of outbreaks every year. In 2018, the most common foodborne illnesses were salmonella, E. coli, shigella and vibrio. The U.S. Centers for Disease Control (CDC) and Prevention reported that each year roughly 1 in every 6 Americans (48 million people) get sick from foodborne illnesses. Moreover, in serious cases, 128,000 are hospitalized, while 3,000 ultimately die due to the severity of the illness. However, companies within the food pathogen testing market have been developing new technology and safety methods in order to ensure quality for consumers. For instance, the U.S. Food and Drug Administration ensures quality checks for produce being imported into the country. Last year, the agency conducted a test on basil, parsley, cilantro, guacamole, and avocado for contaminants. As of early 2018, the FDA gathered 35 domestic samples and 104 import samples. Out of the domestic samples, none tested positive, but out of the import samples, certain ones tested positive for salmonella and E. coli., according to the FDA. While meats and vegetables are recipients of particular focus within the food safety marketspace, the dairy industry is one of the major causes of foodborne illnesses. Primarily, the dairy industry is expected to witness the largest expansion due to the totaling number of illnesses caused by spoiled or unpasteurized products. Government agencies have continuously stressed the importance of food safety to prevent illnesses as every single illness cannot be prevented, however, advanced technologies and safety measures have been able to curb the spread of pathogens before an outbreak occurs. According to data compiled by MarketsandMarkets research, the global food safety testing market was valued at USD 17.0 Billion in 2018. By 2023, the market is expected to reach USD 24.6 Billion while accelerating at a CAGR of 7.7%.
E. coli is one of the most common foodborne illnesses because it can be found within meats and vegetables, according to the CDC. Typically, E. coli is found in the intestines of people and animals and can occur naturally in the environment. E. coli is mainly spread through contaminated food and contact with humans or animals. Most types are harmless and are actually part of a healthy intestinal tract. However, some cases can cause symptoms such as diarrhea, urinary tract infections, respiratory illness, and bloodstream infections. While E. coli predominantly occurs within animals or the environment, it can affect other food sources such as raw milk or dairy products through direct contamination. In 2017, the CDC reported that raw milk and cheese products caused approximately 96% of foodborne illnesses linked to contaminated products in that year. Moreover, another common illness is listeria infection. While listeria isn’t as common as E. coli, it is much more deadly. In the U.S., the CDC reported that approximately 1,600 people get sick from listeria each year and about 260 die. Specifically, unborn and newborn babies are the most vulnerable to listeria. Additionally, consumers with weakened immune systems are also at high risk of developing life-threatening complications. As a result, high-pressure processing (HPP) equipment is often used within the food industry to protect foods from contamination. HPP is a cold pasteurization method by which the final product is sealed in its final packaging and subjected to a high level of static pressure transmitted by water, according to Brand Essence Market Research. The packaging helps the product last longer on the shelves, promotes natural and eco-friendly processing method, and most importantly, prevents foodborne illnesses. “HPP’s future is bright, with new uses on the horizon. These new uses have already resulted in new market opportunities that increase revenue. As its awareness grows among manufacturers, retailers and food service companies, and with additional education about its benefits, more companies will embrace HPP as part of their food safety program and for its shelf-life benefits. With consumer demand for fresh foods and beverages showing no signs of stopping, HPP will lead the way in helping to produce fresh, safe food and beverage products for all to enjoy,” said Mark Duffy, Chief Executive Officer of Universal Pure.
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