- The
new HUB880 Explorer ultra-high pressure based system will be used by
research laboratories worldwide in food-borne pathogen research to
potentially maximize food safety
- Pressure
BioSciences has sold a second system to Tennessee State University’s
Public Health Microbiology Laboratory
- The
development of laboratory-scale high pressure research instruments is one
of the major product areas upon which the company is focusing, the other
being its novel Ultra Shear Technology (UST) platform
- UST,
the centerpiece of the company’s recently announced, USDA-funded
($891,000) development program with The Ohio State University, is a
scalable food processing method with the potential to make healthy,
nutritious, great tasting beverages and liquid foods with extended
shelf-lives without requiring chemical additives
- Feedback
from early users of the HUB880 Explorer are expected to help guide the
development of the company’s first UST commercial instrument
Pressure BioSciences Inc. (OTCQB: PBIO) announced recently
the sale of the first two instruments from its newest line of high-pressure instrument
systems. The HUB880 Explorer is a high-pressure based system that will enable
public health, microbiology, food science, agriculture and other research
scientists to study the manner in which pressure can kill food pathogens.
The first customer of the new system is a leading Japanese
research institute that’s conducting trials in the fields of food and
agricultural development. The aim is to maximize safety while also reducing
production costs. The Japanese researchers will rely on the HUB880 Explorer to
study the effects of high pressure on food manufacturing and the destruction of
food-borne pathogens during the process, according to a company press
release (http://ibn.fm/FNSWY).
Pressure BioSciences Vice President of Marketing and Sales
Dr. Nate Lawrence revealed that the second customer is the Public Health
Microbiology Laboratory at Tennessee State University. The laboratory will use
the newly-released pressure instrument to acquire a better understanding of
enteric pathogens, such as E. coli, salmonella and listeria.
Every year, foodborne pathogens like the ones mentioned
above contribute to 420,000 deaths worldwide. They also cause the cumulative
loss of 33 million years of healthy living on an annual basis, according to the
Public Health Microbiology Laboratory.
The Public Health Microbiology Laboratory has been relying
on Pressure BioSciences’ pressure-based instruments for years, which has
enabled the publication of multiple scientific articles on food quality, as
well as safety and handling of foodborne pathogens. According to Dr. Lawrence,
these publications have been well-received in the scientific community.
Through the use of the new HUB880 Explorer, researchers will
become capable of reaching higher pressure levels and working with larger
sample sizes. This way, the manner in which pathogens contribute to spoilage
and safety hazards will be studied more thoroughly. Because of this
enhancement, the HUB880 Explorer could potentially lead to higher revenue
levels in the foreseeable future, Dr. Lawrence noted.
Pressure BioSciences President and CEO Richard T. Schumacher
said that the company is concentrating its efforts in two fields –
pressure-based research instruments for use in scientific research settings and
the Ultra Shear Technology, which is a scalable food processing method. The aim
of UST is to address the limitations of using standard high-pressure processing
and other food processing technologies in the quest to develop a scalable, enabling
food processing method that can result in safer, great tasting, longer
shelf-life, clean label (no chemical additives) food.
The Ultra Shear Technology combines high-pressure with
intense shear forces while simultaneously limiting the exposure to high
temperature. Recently, an $891,000 grant was awarded to Ohio State University
for the development of the technological platform in collaboration with
Pressure BioSciences. A significant portion of the funds will be allocated to
the design, development and manufacturing of two prototype instruments (a
bench-top and a floor model). According to Schumacher, the company believes
that once the prototype instruments have been made, UST processing will result
in the ability to process beverages and liquid foods that will have excellent
taste and extended shelf life, but will not require chemical additives.
For more information, visit the company’s website at www.PressureBioSciences.com
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