In fresh-squeezed fruit smoothies, the Salmonella and Listeria count can often be more than 10⁷cfu/g. In products that have not been treated with HPP, that number will still be more than 2 log even after 60 days. However, when treated with HPP, that number can be completely reduced after the first 24 hours. Processors can use HPP in their HACCP program to achieve the FDA requirement of 5-log reduction of pathogens in fresh juice. Consumers want foods that taste good and nutritious. HPP makes this possible by retaining the taste, texture and nutrtion. As a food safety technology, HPP offers food manufacturers another means of meeting the FDA’s food safety requirements while still maintaining the highest quality of food products.