What is the typical pressure level used in HPP processing?

High-Pressure Processing (HPP) is a method used in the food industry to preserve and extend the shelf life of products without the use of preservatives. The typical pressure levels applied in HPP range broadly, but most commonly fall between 200 and 300 MPa. This range is effective for inactivating pathogens and spoilage organisms while maintaining the sensory and nutritional quality of the food.

Applying pressure in this range allows for the significant alteration of microbial cell structures, leading to inactivation, while also minimizing detrimental effects on the food itself. Higher pressure levels, such as those exceeding 300 MPa, may lead to undesirable changes in texture or flavor, making the 200 to 300 MPa range optimal for most food products undergoing HPP. Therefore, the most representative choice for the typical pressure level used in HPP processing aligns with this established range.