Is Cold Pasteurized Safe? Understanding High-Pressure Processing

January 5, 2026 •

4 min read

According to the World Health Organization, unsafe food containing harmful bacteria is responsible for an estimated 420,000 deaths every year globally. Cold pasteurization, also known as High-Pressure Processing (HPP), is a modern preservation method gaining popularity for its ability to enhance food safety without heat.

Quick Summary

This article explores the safety of cold pasteurization (HPP), a non-thermal food preservation method that uses high pressure to inactivate harmful microorganisms. It compares HPP with traditional heat pasteurization, details its benefits for preserving nutrients and quality, and addresses potential limitations. Consumers can use this information to better understand their food processing options.

Key Points

High-Pressure Processing (HPP): This non-thermal method, also known as cold pasteurization, uses intense pressure transmitted by cold water to kill harmful bacteria and extend product shelf life.
Preserves Quality: Unlike heat-based methods, HPP preserves the fresh taste, texture, and nutritional value of foods, such as vitamins and antioxidants.
Requires Refrigeration: HPP does not inactivate bacterial spores, meaning products must be stored under refrigeration to prevent regrowth and ensure safety.
FDA Approved: HPP is a recognized and approved food safety technology by regulatory bodies like the U.S. FDA for many products, including juices, meats, and dips.
Ideal for Moist Foods: The process is most effective for foods with high water content and is not suitable for dry products or those containing significant air pockets.
Post-Packaging Safety: Because HPP is performed on products in their final sealed packaging, it eliminates the risk of recontamination after processing.

What is Cold Pasteurization (HPP)?

Cold pasteurization, or High-Pressure Processing (HPP), is a non-thermal food preservation technique that significantly extends a product's shelf life while maintaining its nutritional and sensory qualities. Instead of using heat, HPP applies immense pressure—up to 87,000 pounds per square inch (psi)—via cold water to food that is already sealed in its final packaging. This process is highly effective at inactivating harmful pathogens like E. coli, Listeria, and Salmonella, as well as other spoilage-causing microorganisms. The principle is straightforward: the high pressure disrupts the cellular structure of bacteria and viruses, rendering them harmless without significantly affecting the food's delicate vitamins, enzymes, and flavor compounds.

The HPP Process Explained

The process is a marvel of modern food science. Here's a step-by-step breakdown:

Packaging: Food or beverages are placed into flexible packaging that can withstand immense pressure, such as plastic bottles or pouches.
Submersion: The packaged products are loaded into baskets and placed inside a high-pressure chamber.
Pressurization: The chamber is flooded with cold water, which transmits the pressure uniformly throughout the package and its contents. The pressure is held for a few minutes, depending on the food type.
Decompression: The pressure is released, and the product is removed, now safe and with an extended shelf life, while its nutritional content and fresh taste remain preserved.

This post-packaging treatment is crucial because it eliminates the risk of recontamination after processing, a common concern with other methods.

HPP vs. Thermal Pasteurization: A Comparative Look

To fully answer, "is cold pasteurized safe?" it's helpful to compare it to the more traditional method of heat pasteurization. Both are designed to ensure food safety, but their approaches and results differ significantly.


Feature	Cold Pasteurization (HPP)	Thermal Pasteurization
Safety Mechanism	Uses high hydrostatic pressure to inactivate pathogens and spoilage microorganisms.	Uses heat to kill bacteria and other harmful microbes.
Impact on Nutrients	Preserves heat-sensitive nutrients, vitamins, and antioxidants due to the non-thermal process.	Can lead to the loss of some heat-sensitive nutrients and vitamins, like Vitamin C.
Flavor and Texture	Maintains the natural, fresh flavor, aroma, and texture of the product.	May impart a cooked flavor or alter the texture of certain foods.
Energy Use	Generally more energy-efficient and eco-friendly in the long run.	Can be energy-intensive due to the need for heating and cooling cycles.
Spores Inactivation	Does not effectively inactivate bacterial spores on its own, so products must be refrigerated.	Can inactivate spores if combined with higher heat (sterilization), creating shelf-stable products.
Product Types	Best for high-moisture foods, including juices, smoothies, meats, and wet salads.	Suitable for a wider range of products, including both liquids and solids.

The Safety Profile of Cold Pasteurized Products

For most food products, HPP is an extremely safe and effective method for ensuring public health. Regulatory bodies like the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) recognize HPP as a valid and safe technology. The process targets and eliminates the most common foodborne pathogens, providing a critical kill step without resorting to preservatives or chemical additives.

However, it is important to understand HPP's limitations to ensure complete safety:

Refrigeration is Essential: Because HPP does not destroy bacterial spores, treated products still require refrigeration to prevent potential spore germination and microbial growth over time.
Product Type Matters: HPP is most effective for products with high water content. Dry foods, spices, or products with trapped air, like bread, are not suitable for this process.
Proper Food Handling: As with any food, cold pasteurized items must be handled correctly by consumers. Cross-contamination and improper storage after opening can still pose risks.

Conclusion: A Safe and Innovative Option

Cold pasteurization, or HPP, is a safe and well-established method for preserving food and beverages. It offers distinct advantages over traditional thermal pasteurization by preserving a product's natural freshness, flavor, and nutritional content. While it is not a one-size-fits-all solution and requires refrigerated storage, HPP provides an excellent option for consumers seeking minimally processed, clean-label products. Regulatory approval and over two decades of commercial use demonstrate its effectiveness in improving food safety standards globally. Provided that manufacturers adhere to standard food safety protocols, and consumers maintain proper refrigeration, cold pasteurized products are a secure choice for fresh, high-quality food.

A New Era of Food Preservation

Cold pasteurization represents a significant step forward in food processing. It aligns perfectly with growing consumer demand for foods that are both safe and minimally altered. For manufacturers, it offers a way to extend shelf life and reduce reliance on additives, leading to better-tasting and more marketable products. For the consumer, it provides peace of mind that their fresh juices, guacamole, or ready-to-eat meats have undergone a rigorous safety process without sacrificing quality. The technology continues to evolve, with ongoing research focused on further enhancing its capabilities, such as targeting bacterial spores through combined processes.

Frequently Asked Questions

The main difference is the method used to kill microorganisms. Thermal pasteurization uses heat, which can alter the taste, texture, and nutritional content of food, while cold pasteurization (HPP) uses intense pressure via cold water, which preserves these qualities.

Yes, cold pasteurization (HPP) is considered safe for all consumers, including vulnerable populations like pregnant women and children, as it effectively eliminates common foodborne pathogens. The FDA advises vulnerable individuals to consume pasteurized products to reduce foodborne illness risk.

Cold pasteurization (HPP) effectively eliminates vegetative pathogens but does not inactivate all heat-resistant bacterial spores. Products must be refrigerated to prevent any surviving spores from germinating and growing, which would cause spoilage or present a health risk.

No, because HPP is a non-thermal process, it has minimal impact on a product's nutritional profile. This means heat-sensitive vitamins, antioxidants, and enzymes are largely retained, unlike with many heat-based methods.

Cold pasteurization (HPP) is commonly used for a wide range of high-moisture foods, including fruit juices, smoothies, meat products, seafood, guacamole, wet salads, and sauces.

No, you should never store cold pasteurized food at room temperature. These products are not shelf-stable and must be kept under refrigeration to prevent the potential growth of bacterial spores that the HPP process doesn't eliminate.

The HPP process requires food to be in flexible, waterproof packaging that can withstand immense pressure and return to its original shape. This is why plastic bottles and pouches are common, and metal or glass containers are not used for HPP.