High Pressure Processing (HPP) is a non-thermal food preservation method that uses hydrostatic pressure, equivalent to the pressure found in marine trenches, to process foods like juices, meats, and ready-to-eat meals without heating
HPP technology, while extending shelf life and claiming to maintain the “freshness” of foods, does not eliminate all microbial pathogens, with spores showing particular resistance to this process
There is a lack of long-term studies on the health effects of consuming HPP-treated foods, leaving consumers and experts uncertain about the potential impacts on human and animal health
The dairy industry is exploring HPP as a method to produce “safe raw milk” with a longer shelf life, although this process alters the milk’s texture and color, potentially affecting its nutritional qualities
Personal accounts and limited research suggest that HPP-treated foods and beverages may not offer the same health benefits as their truly raw counterparts, with some individuals experiencing adverse reactions

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