Applications of HPP for Microbial Food Safety

HPP has shown potential for inactivation of pathogenic and spoilage microorganisms in different food products and can achieve up to 5-log reductions in microbial counts, as required by the FDA, for an inactivation treatment with minimum impact on the nutritional and sensory qualities of food products. A variety of factors affect HPP inactivation, including pressure, time, temperature, and microorganism type.