High Pressure Processing (HPP) is a non-thermal pasteurization that uses high hydrostatic pressure to process packaged foods. HPP uses high pressures (>100MPa) and low temperatures (<50℃) to destroy food-borne pathogens such as Listeria, E. Coli and Salmonella, with little or no change in nutritional value, taste, texture and appearance. As a result, product shelf-life is extended naturally with best quality.