DPCD (dense-phase carbon dioxide) treatment is a non-thermal food preservation method that uses pressurized CO2 to inactivate microorganisms and enzymes at low temperatures, helping retain nutrients and quality. CO2 is dissolved into the food where it lowers pH and disrupts cellular functions. DPCD has been shown to improve the shelf life of various foods like juices, meats and vegetables by reducing pathogens by 4-6 logs while retaining taste and nutrients better than thermal pasteurization. Further research is still needed to optimize conditions and assess its economic viability for commercial use.