What is the shelf life of HPP processed product?
In general, HPP can provide shelf-lives similar to thermal pasteurization. Pressure pasteurization kills vegetative bacteria and, unless the product is acidic, it requires refrigerated storage. For foods where thermal pasteurization is not an option (due to flavor, texture or color changes) HPP can extend the shelf-life by 2-3 fold over a non-pasteurized counterpart, and improve food safety. As commercial products are developed, shelf life can be established based on microbiological and sensory testing.
