Can HPP help reduce foodborne pathogens?
HPP can reduce certain vegetative pathogens in suitable foods, but it does not eliminate every food-safety risk. The product, process and intended storage conditions need specialist assessment and validation.
This article has been revised to replace its previous absolute risk-elimination claim. For current guidance, see HPP and Salmonella reduction, HPP and Listeria control and product trials and validation.
Source: EFSA scientific opinion on the efficacy and safety of HPP.