High-Pressure Processing (HPP) affects only the cell level. Pathogenic bacteria, including Salmonella, E. coli 0157:H7, and Listeria Monocytogenes are single-cell organisms present in small numbers and therefore are affected and destroyed by HPP by rupturing their cell walls.

High-Pressure Processing does not affect the molecular level. Proteins, enzymes, nutrients, prebiotics, vitamins, and minerals are molecules and, therefore, are not affected by HPP. Because proteins, enzymes, nutrients, vitamins, and minerals are unaffected by HPP, the nutritional value of the food is not sacrificed. HPP causes minimal to no effect on nutritional value, vitamins or minerals, flavor compounds (taste), or pigments (color).