High Pressure Processing. This is a process getting more commonly used because the process achieves a 6 log reduction. And in achieving this, often the quality of the food product remains unchanged and so it does not have any negative organoleptic effects. It can prevent enzymatic browning and prolong shelf life. See the link below for information on HPP – https://www.hiperbaric.com/en/high-pressure#:~:text=High%20Pressure%20Processing%20(HPP)%20is,87%2C000psi)%20transmitted%20by%20water.
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