Disadvantages of HPP

Some of disadvantages of using HPP is listed below;

• Bacterial spores are resistant to the high pressure
• Some food enzyme also resistant to high pressure such as polyphenoloxidase and pectic esterase which these two are contribute to food spoilage
• Required low temperature storage to retain their sensory qualities
• Residual of oxygen and enzyme activity can lead to degradation of food
• Required aseptic packaging