According to some researches high pressure treatment could
be accepted as a food safety intervention for eliminating
Listeria monocytogenes in processed meat products and cheese
(19, 47). Hydrostatic pressure treatment is also effective in
inactivating other hazardous microorganisms such as E. coli,
Salmonella, and Vibrio, as well as many yeasts, molds, and
bacteria responsible for food spoilage. The microbiological
shelf-life and food quality can be substantially extended by the
use of HPP (23, 24).