$PBIO HPP subjects food products to a high level of pressure (43,500-87,000 psi) - transmitted via water - to inactivate food-borne pathogens. Pressures above 58,000 psi at ambient temperature (or lower) can inactivate bacteria, viruses, yeasts, molds, and parasites present in food, which helps to significantly improve food safety. HPP offers the additional benefit of longer shelf-life without chemical additives or high heat treatment. With HPP, freshness, sensory and nutritional attributes are maintained throughout shelf-life. HPP is an accepted food processing method by the U.S. Food and Drug Administration.

Dr. Aliyar Fouladkhah, Assistant Professor at Tennessee State University ("TSU" and Director of the Public Health Microbiology Laboratory ("PHM Lab" at TSU, and his team showed in a series of studies that PBI's ultra-high pressure equipment can be used to dramatically reduce common and well-known food-borne disease causing bacteria, such as E.coli 0157 and Listeria monocytogenes, in the presence of foods such as apple cider and chopped meat. Controlled experiments such as these may provide model systems that could result in significantly better quality and safer foods.

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