High Pressure Processing (HPP) is one of the most innovative and promising Non-Thermal Pasteurization technologies in the food industry today. It has been praised as one of the most cutting-edge technologies in the twenty-first century. It is not only U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA)approved but also growing in popularity across the globe.

     In fact, The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has recognized and recommended HPP as an alternative, non-heat method for pasteurization. HPP has been demonstrated to be successful in numerous product categories.