MPI have recently released a review of the application of High Pressure Processing (HPP) in New Zealand.
MPI commissioned a review of the scientific literature on high pressure processing (HPP) to address validation expectations for HPP as a control measure for the inactivation of food borne bacterial pathogens. In particular, there is increasing interest in the application of HPP to raw milk as an alternative to pasteurization.
You can download and print/read the review here.
