High Pressure Processing of Foods-------wiley

High Pressure Processing (HPP) is rapidly becoming the most well-known, emerging non-thermal food processing technology based on its ability to produce value-added and fresher foods. HPP has the ability to safely inactivate Clostridium botulinum spores and other potentially harmful pathogenic microorganisms without compromising food structure or food quality and breakthroughs for exploiting HPP to produce sterile (i.e., shelf-stable) low-acid foods are imminent and will significantly impact the commercial marketplace worldwide.