Use of High Pressure Processing for Food Preservation
Pp. 114-142 (29)
Antonio Bevilacqua, Daniela Campaniello and Milena Sinigaglia
High pressure processing has been proposed since the beginning of the 1900, as a suitable mean
for reducing food contamination by pathogens and spoiling microorganisms. It is defined as non-thermal
treatment that uses the pressure (300-700 MPa, in some cases up to 1000 MPa) as the main preservation
Based on the different ways to achieve pressure increase, we can distinguish between High Hydrostatic
Pressure (HHP) and High Pressure Homogenization (HPH); HHP attains pressure rise through a fluid,
whereas in HPH treatments pressure increases as a consequence of forcing product through a small valve
Both these approaches have been proposed for different kinds of foods (HHP, for chopped onions, apple
sauce and apple sauce/fruit blends as eat-on-to-the-go single serve tubes; HPH, for milk and juices) and
currently used in many industrial applications.
The chapter proposes an exhaustive description of both these methods, including the mode of actions against
the microorganisms, the modifications on foodstuffs, a possible combination with some other hurdles and
some examples of industrial applications.
Finally, in the case of HHP there is a report on its safety and implications on health, based on some
publications of Public Agencies.
High Hydrostatic Pressure, Homogenization, Effects of pressure on microorganisms,
Department of Food Science, Faculty of Agricultural Science, University of Foggia, Italy.