ABSTRACT
The effects of high hydrostatic pressure on both foods and microbes in food are receiving increased attention. Commercial high-pressure metal working equipment capable of treating one cubic foot of material at 2000 atmospheres is available off the shelf. This equipment has the potential for cost-effective pressure treatment of large piece form foods at or near room temperature to achieve tenderization, shelf life extension, and other useful applications. Pressure is uniform throughout the food, and treatment is unique in that the effects do not follow a concentration gradient nor change as a function of time. Liquid foods can be pumped to treatment pressures, held, and then decompressed aseptically for filling as with other aseptic processes. Extensive research findings are available on the effects of hydrostatic pressure on isolated enzyme, protein, and microbial systems. Since the application of high pressure is very new, there are few studies addressing potential food safety problems.
