HIGH-PRESSURE PROCESSING (HPP)
Preservation (Non-thermal)
High-Pressure Processing (HPP)
Commonly CCPAlso: pascalization · ultra-high pressure
Applying 400–600 MPa for several minutes to inactivate vegetative pathogens without heat. Common for juices, dips (guacamole, hummus), RTE meats.
Typical Hazards
- BBiologicalPressure-resistant spores survive (not effective vs. Clostridium spores); inadequate pressure or time
- CChemicalPressure-transmitting fluid migration if seal fails
- PPhysicalPackaging failure releasing fragments
Typical Controls
- Validated pressure × time profile
- Continuous pressure recording
- Packaging integrity check
- Cold-chain post-process (HPP is not shelf-stable)
Regulatory Citations
4 cross-references across 3 documents
Codex HACCP (CXC 1-1969)
21 CFR Part 117
21 CFR Part 120