Description

High Pressure Processing (HPP) is a method of preservation, in which a food is processed under very high pressure, leading to the inactivation of most microorganisms and enzymes in the treated food.

Resources

Name	Format	Description	Link
Health Canada Position - High Pressure Processing (HPP) Is No Longer a Novel Process	HTML		https://www.canada.ca/en/health-canada/services/food-nutrition/legislation-guidelines/guidance-documents/position-high-pressure-processing-no-longer-novel-process-treated-food-products-treated-food-products-2013.html
Health Canada Position - High Pressure Processing (HPP) Is No Longer a Novel Process	HTML		https://www.canada.ca/fr/sante-canada/services/aliments-nutrition/legislation-lignes-directrices/document-reference/avis-traitement-haute-pression-hydrostatique-est-soumis-reglements-nouveaux-procedes-2016.html

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