Spoilage microorganisms and some enzymes can be deactivated by HPP, which can extend the shelf life while preserving the sensory and nutritional characteristics of the product. Pathogenic microorganisms such as Listeria, E. coli, Salmonella, and Vibrio are also sensitive to pressures of 400–1000 MPa used during HPP. Thus, HPP can pasteurize food products with decreased processing time, reduced energy usage, and less waste.
