Preserving foods through high-pressure processing

Balasubramaniam et al discuss high-pressure processing (HPP), a nonthermal food preservation technique that inactivates harmful pathogens and vegetative spoilage microorganisms by using pressure rather than heat to effect pasteurization. HPP utilizes intense pressure at chilled or mild process temperatures, allowing most foods to be preserved with minimal effects on taste, texture, appearance, or nutritional value. HPP provides a means for retaining food quality while avoiding the need for excessive thermal treatments or chemical preservatives.