High pressure processing (HPP) is a non-thermal food preservation technique that involves applying high levels of pressure to foods to inactivate pathogens and extend shelf life without using heat, chemicals, or preservatives. HPP works by destroying bacteria and enzymes through the application of pressure between 100 and 1000 megapascals. It preserves nutritional quality and flavor while ensuring food safety. HPP can be used for meats, seafood, fruits, vegetables, juices, and ready-to-eat meals. The technology provides benefits like extended shelf life, quality retention, food safety, and is more environmentally friendly than thermal processing. However, high costs and limited equipment availability pose challenges to the adoption of HPP.

1. DEBRE MARKOS
UNIVERSITY
COLLEGE OF MEDICINE AND HEALTH
SCIENCE
DEPARTMENT OF ENVIRONMENTAL HEALTH
3RD YEAR
FOOD SAFETY MANAGEMENT GROUP
ASSIGNMENT
HIGH PRESSURE PROCESSING (HPP)
GROUP - TWO
TO:- MR. YENEW B.

2. After we discuss on this material we will be able to know about
 What is food preservation by High pressure processing mean
 Principles of high pressure processing
 Advantage and disadvantage of HPP
 Steps and Food types in HPP
 Regulatory requirements and Safety considerations of HPP
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3.  High pressure processing (HPP) is a food preservation
technique.
 HPP involves applying high levels of pressure, usually
between 100-1000 MPa, to food products.
 This process can extend the shelf life of foods without the
use of heat, chemicals, or additives.
 HPP can also help to maintain the nutritional quality and
flavors of foods.
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4.  The high pressure helps to destroy harmful bacteria, their
spores and toxins (but may be not effective for some molds
and yeasts).
 HPP can be utilized for a range of products, including
meats, fruits, vegetables, and juices.
 The technique is also eco-friendly, as it does not produce
any hazardous waste or use excessive amounts of energy.
 HPP is becoming increasingly popular in the food industry.
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5.  Food safety: High pressure processing (HPP) destroys
harmful bacteria, viruses, and pathogens without using heat or
chemicals, which is beneficial for reducing the risks of food-
borne illness.
 Quality retention: HPP preserves the original color, flavor,
texture, and nutritional content of food, resulting in high-
quality products.
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6.  Extended shelf-life: HPP is an effective method for
extending the shelf-life of perishable foods, such as raw
meats, fresh fruits and vegetables, and juices, without the
need for preservatives.
 Environmentally friendly: HPP is an eco-friendly
technology that does not produce harmful by-products or
residues and utilizes minimal energy compared to
traditional thermal processing.
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7.  Cost-effective: HPP reduces the need for food additives and
preservatives and eliminates the need for refrigeration during
transport, which results in cost savings for manufacturers and
consumers.
 Innovation: HPP opens up new opportunities for developing
novel and premium food products, such as ready-to-eat meals
and baby food.
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8.  Meat: High pressure processing can be used to extend the
shelf life of meats by inactivating spoilage microorganisms
and enzymes.
 Seafood: Fish, shellfish, and other seafood products can be
preserved using high pressure processing to kill harmful
bacteria and enzymes that can cause spoilage.
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9.  Juices and Beverages: The high pressure used in processing can
help preserve the nutrient content and freshness of juices and
other beverages, while simultaneously inactivating harmful
bacteria.
 Dairy: High pressure processing can help preserve dairy
products, such as milk and cheese, by reducing the number of
bacteria and other microorganisms that can cause spoilage.
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10.  Fruits and Vegetables: High pressure processing can be used
to maintain the texture, color, and flavor of fruits and
vegetables while extending shelf life by reducing microbial
activity.
 Ready-to-eat Meals: Products such as soups, stews, and other
cooked dishes can be preserved using high pressure processing
to extend shelf life and maintain the quality of the food.
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11. There are two types of high pressure processing:
1. High Pressure Processing (HPP) and
2. Ultra High Pressure Processing (UHP)
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12.  High Pressure Processing (HPP): This method
involves applying high pressure (up to 600 MPa) on
food products to kill microorganisms and enzymes.
The process is carried out at low temperatures (usually
between 0 and 10°C) to prevent any damage to the
food quality.
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13.  Ultra High Pressure Processing (UHP): UHP involves
applying extremely high pressure (up to 900 MPa) on
food products to achieve a higher level of microbial
destruction. The process is carried out at ambient
temperature, and the treatment is usually much shorter
than HPP. UHP is often used for more sensitive products
like liquids, sauces, and purees.
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15. The steps involved in high pressure processing (HPP) are as
follows:
 Loading: The food items to be processed are loaded into a
high-pressure vessel.
 Pressurization: The vessel is sealed to create a closed
system. Water is then used to apply pressure to the food.
The pressure can range from 100 to 1000 MPa
(megapascals).
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16.  Holding: Once the desired pressure is reached, the food is
held at that pressure for a set time period. The holding time
varies depending on the type of food and the desired level
of preservation.
 Pressure Release: After holding, the pressure is slowly
released. This is an important step, as rapid pressure release
can cause damage to food.
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17.  Unloading: The food is unloaded from the high-pressure
vessel.
 Post-processing: In some cases, additional processing steps
may follow, such as pasteurization, sterilization, or
dehydration.
Overall, the steps of HPP are relatively simple, but precise
control of the pressure, temperature and time is critical to achieve
the desired results.
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18. Some common equipment used in high pressure processing
include:
 High pressure vessel: A large vessel that can withstand the
high pressure required for the process to take place.
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19.  High-pressure pump: A pump that is used to generate the
high pressure required for the process to take place.
 Pressure intensifier: A device that can increase the pressure
generated by the high-pressure pump to the levels required for
HPP.
 Cooling system: A system that is used to keep the high-
pressure vessel at a constant temperature during the process.
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20.  Pressure sensors: Sensors that are used to measure the
pressure inside the high-pressure vessel.
 Data acquisition system: A system that is used to collect
data on the pressure, temperature, and time during the HPP
process.
 PLC/SCADA systems: These are control systems that are
used to manage the entire high pressure processing system,
including monitoring and controlling the pressure,
temperature, and time.
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21.  High pressure processing (HPP) can be combined with
thermal processing techniques like pasteurization to enhance
the safety and shelf life of food products.
 HPP can also be used in combination with other non-thermal
preservation methods like chemical preservatives or packaging
processes to achieve better preservation results.
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22.  A combination of HPP and modified atmosphere packaging
(MAP) can help to inactivate spoilage bacteria and extend the
shelf life of fresh or cooked meats and seafood.
 HPP can be used in combination with dehydration techniques
like freeze-drying or spray drying to achieve a longer shelf life
of dried products like fruits, vegetables, and herbs.
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23.  HPP can also be combined with high-intensity pulsed electric
field (PEF) processing to achieve synergistic effects in
microbial inactivation and shelf life extension.
 Combinations of HPP and other preservation methods can help
to maintain the quality, nutritional value, and sensory
attributes of food products while ensuring their safety and
extending their shelf life.
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24.  Hazard Analysis and Critical Control Points (HACCP) plan
 Validation of process parameters (time, temperature,
pressure)
 Process monitoring and record keeping
 Compliance with Good Manufacturing Practices (GMPs)
 Proper labeling and documentation of treated products
 Compliance with country-specific regulations and standards
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25. Why those requirements
 To ensure food safety and minimize risk of foodborne illness
 To meet regulatory requirements and avoid potential legal and
financial consequences
 To uphold consumer trust and confidence in the safety of food
products
 To adhere to industry best practices and promote quality
assurance
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26. Safety considerations for High pressure processing are :
Training for handling and operation of equipment
Use of personal protective equipment (PPE) such as gloves,
safety glasses, and hearing protection
Proper installation and maintenance of equipment
Monitoring of pressure, temperature, and time during
processing
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27. Proper handling of treated products to avoid cross-
contamination
Regular inspection and testing of equipment and safety
systems
Adherence to emergency response procedures in case of
equipment malfunction or operator injury
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28. Why???
• To minimize risk of injury or illness to operators and
consumers
• To comply with occupational safety regulations and
standards
• To ensure proper use and maintenance of equipment for
safe operation
• To maintain a safe and healthy work environment for
operators and employees.
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29.  Preservation of nutritional value, flavor, and texture of food
products
 Extended shelf-life of products without the use of
preservatives
 Elimination of pathogens, spoilage microorganisms, and
enzymes without the use of heat
 Reduced need for chemical additives and processing aids
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30.  Enhanced food quality and safety
 Ability to process a wide variety of food products
 Environmentally friendly process, with reduced energy
consumption and waste production
 Improved consumer acceptance of minimally processed and
natural food products
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31.  High capital and operating costs
 Limited availability of equipment and expertise
 Cannot handle heat-resistant pathogens
 Limited potential for application in certain food products
 May affect taste, texture or quality of certain foods
 May require additional packaging to maintain shelf life
 Less effective in removing contaminants that adhere to
surfaces.
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32. High initial capital investment for equipment and facility
Limited availability of commercial high pressure processing
equipment for small-scale producers
Limited ability to process certain types of foods such as those
with air pockets or high fat content
Challenges in achieving uniform pressure distribution
throughout the food product
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33. Limited effectiveness against certain types of pathogenic
bacteria such as spores
Limited knowledge and understanding of the long-term
effects of high pressure processing on food quality and
safety
Regulations and guidelines still in development and may
vary by country.
Limited consumer understanding or awareness of the
technology and its benefits.
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34. High pressure processing (HPP) is a method of preserving
food that involves subjecting it to extremely high pressures.
HPP can be used to inactivate pathogens and spoilage
organisms in food without the use of heat or chemicals.
The high pressure breaks down cell walls, altering the
texture and sensory qualities of the food.
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35. HPP can extend the shelf life of foods without changing
their nutritional content or introducing any chemical
additives.
HPP has been used to preserve a wide range of products
including raw and cooked meats, fruits and vegetables,
juices, milk, and seafood.
HPP is considered a safe and environmentally-friendly
preservation method that can help improve food safety and
reduce waste.
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37. NAME ID NUMBER
1) TEWODROS ANDUALEM DMU1307205
2) HAILEMARIAM MEKONNEN DMU1303810
3) FASIKA TAREKEGN DMU1303704
4) BANCHIWOSEN KITAMBO DMU1305083
5) TIGIST YILKAL DMU1308644
6) BEAMLAK LEMA DMU1305103
7) ASNAKECH ADAMU DMU1302964
8) ZEBIDER ASSAYE DMU1306944
9) ESHETE ASSEFA DMU1303205
10) HABTAMU TOMAS DMU1303799
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