Tag Archives: hyperbaric pressure to kill pathogens
Greenhead Lobster cuts ribbon on Bucksport plant
Greenhead Lobster owner Hugh Reynolds held a huge pair of scissors aloft as he cut the ribbon on a 15,000 square foot lobster processing facility on July 19, extending the Stonington business into Bucksport. “We’ve brought innovation and technology to allow people to taste lobster as it would be fresh out of the water,” Reynolds said. The facility will take lobsters caught in Stonington waters and use hyperbaric pressure to kill pathogens and extend its shelf life to at least 30 days. Greenhead is targeting the domestic market, after trade tariffs have affected global markets, like big lobster importers China. >click to read< 12:19
