Can HPP be used for processing of all foods?
Like any other processing method, HPP cannot be universally applied for processing all types of foods. At the moment, HPP is being used in the United States, Europe and Japan on a select variety of high value foods either to extend shelf-life or to improve food safety. Some products that are being commercially produced using HPP are cooked ready-to-eat meats, avocado products (guacamole), tomato salsa, applesauce, orange juice and oysters. HPP cannot yet be used to make shelf-stable versions of low-acid products such as vegetables, milk or soups because of the inability of this process to destroy spores. However, it can be used to extend the refrigerated shelf life of these products and to eliminate the risk of various food-borne pathogens such as Escherichia coli, Salmonella and Listeria. Acid foods are particularly good candidates for HPP technology. Another limitation is that the food must contain water and not have internal air pockets. Food materials containing entrapped air such
