ABSTRACT
Consumer demand for food products do not only refer to the microbiological and toxicological safety, but also require the guarantee for other key characteristics such as preserved nutritional and sensorial quality, extended shelf-life and the convenience of use. In addition, food manufacturers have to integrate actual considerations linked to the environmental requirements, reduction of energy consumption and regulation evolution. Two general scientific principles are of direct interest for food applications: the principle of Le Chatelier, which indicates that any phenomenon accompanied by a decrease in volume is enhanced by an increase in pressure, the isostatic rule, according to which pressure is transmitted in a uniform and quasi-instantaneous manner throughout the whole biological sample. High pressure (HP) processing at 300–700 MPa is generally effective at reducing most vegetative bacteria, yeasts and molds. Microorganisms vary in their response to HP. HP processing at low or mild temperature appears to be well implemented in the food industry for ‘niche’ products.
