- 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://nnw.fm/lF3bE).
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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