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Role in food industry, benefits for consumers, safety and quality of high pressure treated foods
Food manufacturers use high-pressure processing to achieve microbial reductions while limiting some heat-related changes to flavor and texture. Potential benefits include improved safety and longer refrigerated shelf life for suitable products.
A validated process must address the relevant pathogens and spoilage organisms in the specific food. HPP is not universally effective against spores, and product safety also depends on packaging integrity, storage conditions, and the remaining food safety controls.
FDA — High Pressure Processing (HPP)
Information about HPP applications and limitations.
Broader food processing safety information.
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