•  Mild hydrostatic pressure could achieve in excess of 5 log reduction of bacterial pathogens

•  Pathogenic bacteria were typically more sensitive to inactivation treatment that the spoilage organisms

•  Mild Pressure could: 

   Increase bioavailability of nutrients

   Increase the vessels shelf-life

   Reducing processing costs

•  Validation studies considering various intrinsic and extrinsic factors of the product could lead to optimized and economically feasible utilization of high pressure processing.