High-Pressure Effects on Foods

Nonthermal processing technologies include high-hydrostatic-pressure or high-pressure processing (HPP), pulsed electric fields (PEF), irradiation, and several others. The objective of most such processes is commercial sterilization or at least extended shelf life of foods. To date, there has been limited commercialization of most of these processes, although irradiation is fairly widely used. HPP has limited effect on spores and so has not been successful in preserving low-acid foods without ref…