Which of the following statements is not true for High Pressure Processing (HPP)?

Correct option is B

Option (a): Correct
• HPP works by placing pre-packaged food inside a pressure vessel.
• Water is used as the pressure-transmitting fluid, and pressure up to 600 MPa is applied.
• This is standard as per ICAR & FSSAI training manuals on Novel Food Processing Technologies.
Option (b): Incorrect (Answer)
• HPP can be operated at ambient or even chilled temperatures.
• Microbial inactivation occurs due to isostatic pressure, not heat; hence temperature rise is minimal.
• Therefore, saying “cannot be operated at ambient temperature” is false.
Option (c): Correct
• HPP is applicable for liquid foods (juices, milk-based beverages) and solid foods (meat, seafood, ready-to-eat products).
• Pressure is transmitted uniformly regardless of food shape or size.
Option (d): Correct
• HPP is used for pasteurization-level microbial reduction (commonly 400–600 MPa).
• With higher pressures & specific holding times, it can achieve near-sterilization of certain products (though complete commercial sterilization is more complex).
• FSSAI classifies HPP under non-thermal preservation that can be used for pasteurization and extended shelf-life applications.