What's High-Pressurized Pasteurization?
Updated: May 14
High-Pressurized Pasteurization (HPP) is a cold pasteurization technique by which the raw food is introduced to a high level of isostatic pressure provided by water. This process pasteurizes the food, all living bacteria, enzymes, and microorganisms are killed.
HPP pre-made raw companies state, "the HPP process is 100% natural and recognized by the FDA and USDA as an anti-pathogen treatment".
While HPP is a great way for many companies to comply with the FDA, this causes there to be two kinds of "raw" foods on the market: sterile and raw.
HPP works by applying high hydrostatic pressure to the product. High hydrostatic pressure is created by a liquid water bath that surrounds the product.
The pressure is applied from all sides, which keeps the product's shape. HPP is USDA-approved for being 100% natural and states that it does not undergo severe chemical change. HPP successfully removes all pathogenic microbes such as Listeria, Salmonella, and E. Coli. This process is used on both pet and human foods.
The food can undergo hydrostatic pressures between 100 and 1,000 MP (below sea level) and are applied for 1 to 6 minutes, depending on the recipe.
Depending on the amount of pressure used, proteins and enzymes may be denatured. This rids the raw food of the benefits of microorganisms. For this reason, many believe that HPP should not be called "raw." The removal of all living microorganisms directly affects the health and diversity of the gut biome.