Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 3 February 2012



(2012), "Guidelines", Nutrition & Food Science, Vol. 42 No. 1.



Emerald Group Publishing Limited

Copyright © 2012, Emerald Group Publishing Limited


Article Type: Food facts From: Nutrition & Food Science, Volume 42, Issue 1

High pressure processing has attracted considerable interest, both industrially and academically, as a result of the move towards minimally processed foods. High pressure pasteurisation is one of the most commercially developed of the non-thermal preservation techniques and there are a growing number of food products that are processed in this way. Until now, however, there has been no consolidated guidance describing the key characteristics of high pressure processing, and the processing and hygienic requirements for manufacturers to take advantage of this major opportunity for producing high quality, safe food. Guidelines on Good Manufacturing Practice for High Pressure Processed Foods – Guideline 67 – explains the principles of high pressure processing and shows how it should be validated and controlled to produce high quality and safe food. The guideline combines the key practical findings from a five-year EU research programme with industry experience from both equipment and food manufacturers (

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