The effects of HPP on micro-organisms in food are of great
interest and it has been shown that the effect of the HPP treatment
on L. monocytogenes is depending on processing parameters such as
time and pressure (Ritz et al., 2000). Investigation of the effect of
both pressure and treatment time on the inactivation of L. innocua
was conducted. The results indicate that the pressure needs to reach
700–900 MPa to reduce the number of L. innocua to the level where
the safety of the product can be ensured and are not detectable
(