The origin of High-Pressure Processing (HPP) began over a century ago when scientists started investigating the fact that harmful bacteria found at sea level were not able to survive at deep sea levels (under high water pressures). Within the last decade, advancements in technology have allowed for the duplication of this technology for use on natural and organic foods to kill harmful bacteria while preserving taste, enzymes, and overall nutritional integrity.
Modified on: Fri, 31 Mar, 2017 at 12:59 PM
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