AUSTRALIAN microbiologist Michelle Bull is helping to pioneer the processing of orange juice at high pressure. Bull, from Food Science Australia, said the system means microbes such as yeast, bacteria and mould are "squeezed to death" extending the life of the product. *Contact: Michelle Bull 00 61 2 9490 8458

Full access to this article can be arranged with permission from the client that first ordered it. Please contact us to request access. Entries are uploaded to our archive at least one year after being published by a client – free access is restricted to International News Services journalists for background research only. The article date indicates when copy was filed to a client, not when posted to this archive. Upon client requests, International News Services will remove such articles from the archive or not upload them in the first place. They are included to demonstrate the breadth of topics undertaken by the agency and also to help promote clients’ coverage.