HIGH-PRESSURE PROCESSING AND PRESERVATION OF FOOD

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.