Download Review of High Pressure Processes (HPP) applied as an alternative to thermal pasteurisation

The Ministry for Primary Industries (MPI) commissioned a review of the scientific literature on high pressure processing (HPP) to address validation expectations for HPP as a control measure for the inactivation of food borne bacterial pathogens. The review collates information from the scientific literature, outlines the impact of product and process variables on pathogen inactivation by HPP, and provides direction on how these should be addressed during validation work.