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Many foodborne diseases are associated with consumption of meat and poultry.

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High pressure processing is the technology by which a product is treated at or above 100 MPa. Pressure is transmitted uniformly and instantaneously throughout the food, which allows very homogeneous products to be obtained. Pressurization does not change the nutrient content, odor, and taste. The food structure by itself probably performs a baroprotective effect and so the rate of surviving microorganisms increases. It is likely that modifications in cytoplasmic membrane (the primary site of pressure damage) are the main cause of sublethal injury generated by pressure treatment to some microorganisms. High pressure processing effectively inactivates the spoilage microbiota of several foods, and important foodborne pathogens such as Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. Foods can be pasteurized at low or moderate temperatures under pressure. Pressurization at high temperature can sterilize foods. Pressure treatment is of special interest for products or meals containing ingredients that are extensively modified by heat.

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