Non-Thermal Preservation

HPP subjects sealed food packages to 300-600 MPa (43,500-87,000 psi) of water pressure for 1-5 minutes at refrigerator or ambient temperature. This pressure inactivates vegetative bacteria, yeasts, and molds by disrupting cell membranes, while preserving vitamins, flavor, color, and texture far better than thermal processing. HPP is widely used for cold-pressed juices, guacamole, deli meats, and ready-to-eat meals. Suja and Evolution Fresh juices use HPP to achieve food safety without heat pasteurization. The limitation: HPP cannot inactivate bacterial spores (like C. botulinum), so HPP products still require refrigeration and have shelf lives of 30-90 days rather than the months or years achieved by thermal sterilization.