References

Sources used to build the explanations on this site. We prefer primary literature and institutional resources when available.

1. [1] Koutsoumanis et al. (2022) – The efficacy and safety of high-pressure processing of food (HPP typically 400–600 MPa). — https://pmc.ncbi.nlm.nih.gov/articles/PMC8902661/
2. [2] Silva et al. (2023, MDPI Applied Sciences) – HPP/high hydrostatic pressure described as non-thermal pasteurization using ~400–600 MPa. — https://www.mdpi.com/2076-3417/13/2/1193
3. [3] OSU Extension Fact Sheet (2022) – Overview of how HPP works and what it affects (mechanisms, applications). — https://ohioline.osu.edu/factsheet/fst-fabe-1001
4. [4] Tsevdou et al. (2020) – Review on high pressure impact on probiotics; effects depend on pressure range and conditions. — https://pmc.ncbi.nlm.nih.gov/articles/PMC7142589/
5. [5] Shangguan et al. (2025, Bioresource Technology / PubMed) – LAB can enter VBNC state after HPP at 400–500 MPa under certain conditions. — https://pubmed.ncbi.nlm.nih.gov/39956520/
6. [6] FDA Draft Preventive Controls Guidance (Chapter 4) – Pasteurization reduces pathogens but does not render food shelf-stable/sterile (risk reduction, not zero). — https://www.fda.gov/files/food/published/Draft-Guidance-for-Industry--Hazard-Analysis-and-Risk-Based-Preventive-Controls-for-Human-Food---Preventive-Controls-%28Chapter-4%29-Download.pdf
7. [7] Nofima (2022) – General discussion of HPP; notes limitations and dependencies (informational). — https://nofima.com/worth-knowing/worth-knowing-about-high-pressure-processing-of-food/
8. [8] Viva Raw HPP FAQs (example of common claims about HPP transition and rationale). — https://vivarawpets.com/pages/hpp-faqs

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