High-Pressure Processing (HPP)

The ability of high-pressure processing (HPP) to destroy foodborne pathogens and spoilage microorganisms without the use of high temperature, chemicals or irradiation is well recognized in the scientific literature. HPP will allow food producers to add an active intervention step in their production process that acts predominantly on undesirable microorganisms without degradation of the food’s sensory or nutritional qualities.

For example, HPP can eliminate Escherichia coli O157:H7 in fruit juices and destroy Listeria monocytogenes in ready-to-eat meats and Vibrio bacteria in raw shellfish, without changing the product’s fresh or just-made characteristics.

Until recently, widespread commercial adaptation of high pressure has been limited by high cost. Recent advances in pressure equipment have significantly lowered the cost of use.

American Pasteurization Company (APC) is the first company in the United States to offer HPP on a commercial tolling basis. APC is not a food manufacturer but concentrates specifically on offering this service to the food manufacturing industry.