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Risks
1. Storage and handling errors- Improper storage and handling of high-pressure processed foods can result in spoilage and rancidity.
2. Over-processing- Over-processing, either through mechanical pressure or thermal pasteurization, can lead to texture and flavor changes in products.
3. Pathogen contamination- Improper storage, handling, or processing of HPP foods can lead to contamination by foodborne pathogens, that could be hazardous to consumers.
4. Shelf life- Increased shelf life following HPP may mean that poor storage or out-of-date products remain on store shelves for longer than intended.
5. Price- HPP is an expensive process and can impact the final price of a product in grocery stores.