Daijyo V · Updated 11 October 2026
Can HPP reduce Salmonella?
Yes, HPP can reduce Salmonella in suitable foods. EFSA’s assessment reports evidence of inactivation, but effectiveness depends on the food, organism and treatment. A result for one product is not a validated process for another.
Evidence: EFSA scientific opinion on HPP efficacy and safety, 2022.
Start with the product and the hazard
For a manufacturer, the useful question is: what reduction does this product require, and what evidence would demonstrate it? Bring your technical team’s hazard assessment, recipe outline, current process, packaging and intended storage conditions to the discussion.
We can help turn those questions into a feasibility brief, identify specialist testing support and compare the practical processing routes. Laboratory validation and the food business’s safety decisions remain distinct from a commercial feasibility assessment.
What needs to be tested?
Formulation and process conditions influence HPP performance. The trial plan should define the target organism and required reduction, relevant product variability, packaging, quality criteria and intended shelf life. A qualified specialist should design and interpret any pathogen challenge study.
Evidence: Campden BRI: HPP challenge testing.
Does HPP eliminate every food-safety risk?
No. Standard non-thermal HPP is not a universal sterilisation step. Bacterial spores can survive commercially achievable pressures, so other controls may be needed. HPP does not replace hygiene, hazard analysis or the appropriate cold chain.
Evidence: Campden BRI: HPP benefits and robust validation.
Discuss your Salmonella-control objective
Tell us the food category, current process and outcome you are investigating. We will help identify the technical questions and a practical next step before you commit to trials or equipment.