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High pressure treatment
High-pressure processing (HPP), sometimes called high hydrostatic pressure processing, uses very high pressure to inactivate susceptible microorganisms in certain packaged foods. It is commonly applied to refrigerated, moisture-rich products.
The degree of microbial inactivation depends on pressure, time, temperature, food composition, and organism. Some bacterial spores are relatively pressure-resistant, so HPP products may still require refrigeration and other safety controls.
FDA — High Pressure Processing (HPP)
FDA information on this processing method.
Regulatory and technical context for processing technologies.
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