High pressure alone or in combination with other technologies offers g
reat potential for producing foods with natural characteristics. Press
ure works independent of size and geometry of food resulting in even p
reservation. The preservative effect itself is influenced by a number
of factors with different foods requiring different levels of pressure
. Various microorganisms also vary in their response to high pressure
and the effect depends on the physical state of the microorganism and
the composition of the medium. Because enzymes have a high resistance
to pressure, enzymatic and oxidative spoilage are the major limiting f
actors in shelf-life extension of pressure-processed foods. This paper
briefly reviews the effects of high pressure on various foods, enzyme
s, and microorganisms; and discusses some of the advantages and disadv
antages associated with the use of this technology.