HPP can be used to process both liquid and solid foods. Foods with a high acid content are particularly good candidates for HPP technology. At the moment, HPP is being used in the United States, Europe, and Japan on a select variety of high-value foods either to extend shelf life or to improve food safety.
HPP can also be used to extend the refrigerated shelf life of low-acid products such as vegetables, milk, and soups to eliminate the risk of various food-borne pathogens such as Escherichia coli, Salmonella and Listeria. However, the food must contain water and not have internal air pockets. Food materials containing entrapped air such as strawberries or marshmallows would be crushed under high pressure treatment, and dry solids do not have sufficient moisture to make HPP effective for microbial destruction.