Pressure BioSciences, Inc. announced the publication of a pivotal scientific study in the critical field of food safety, featuring the Company's Ultra Shear TechnologyTM (UltraShearTM orUSTTM) platform. The recently published article, entitled "Synergistic Effects of Pressure, Temperature, Shear, and Their interactions on Clostridium sporogenes PA3679 Spore Inactivation During Ultra-Shear Processing" was featured in the peer-reviewed journal "Innovative Food Science and Emerging Technologies." This collaborative effort involved esteemed academic scientists from The Ohio State University ("Ohio State") College of Food, agricultural, and Environmental Sciences ("CFAES"), with co-authorship by PBIO's Senior Vice President of Engineering, Dr. Edmund Y. Ting. The publication underscores the efficacy of PBI's revolutionary USTTM platform in advancing food safety, preservation, stability, and enhancing consumer sensory experiences.

The collaborative effort between The Ohio State University and PBIO has successfully developed conditions that leverage the positive effects of high-pressure homogenization, controlled exposure to elevated temperatures, and high hydrostatic pressure within the UltraShear equipment, resulting in a significant reduction of viable bacterial spores while maintaining high product quality compared to current food processing methods such as thermal inactivation. Key Highlights from the Publication: The article demonstrates the potential of UltraShear inactivation of foodborne bacterial spores by uniquely combining controlled temperature, pressure, and high fluid shear; The publication signals the future possibility of UltraShear processing of shelf-stable low-acid fluid products to maximize nutritional and sensory qualities for heat-sensitive products while significantly decreasing the potential of bacterial contamination, including spores; The authors validated the compatibility of conventional clean-in-place protocols with the UltraShear equipment.