Abstract：
High pressure processing (HPP) has become a practical food processing technique that meets the preferences of consumers seeking lightly processed, convenient, and fresh-tasting food options. This paper reviewed the latest research on the impact HPP on the safety and quality of food products. The use of HPP has been showing favorable growth in the food industry primarily due to its potential to not only enhance the nutritional content and sensory attributes of food products but also to substantially extend their shelf-life and bolster safety standards. HPP is the most used among non-thermal food processing technologies. While its direct application to milk for consumption falls short of delivering consistent quality, it proves effective as a pretreatment step and in products using milk as a primary ingredient. In the context of meat production, HPP reduces microbial loads and extends shelf-life, yet concerns persist regarding its impact on product quality. The absence of in-depth studies regarding the attributes of carrots that support pathogen regeneration emphasizes the need for comprehensive research in this area, which could have far-reaching implications for similar fruit and vegetable products. This review underscores the need for a balanced assessment of HPP\'s effects on food safety and quality, offering insights that can guide the food industry in adopting this technology while ensuring consumer satisfaction and safety.
摘要：
高压加工（HPP）已成为一种实用的食品加工技术，可满足寻求轻度加工的消费者的喜好，方便,和新鲜的食物选择。本文综述了HPP对食品安全性和质量影响的最新研究。HPP的使用已经在食品工业中显示出有利的增长,这主要是由于其不仅可以提高食品的营养成分和感官属性,而且可以大大延长其保质期和支持安全标准。HPP是非热食品加工技术中使用最多的。虽然它直接应用于牛奶消费不足以提供一致的质量，它被证明是有效的作为一个预处理步骤和产品使用牛奶作为主要成分。在肉类生产的背景下，HPP减少了微生物负荷并延长了保质期，然而，人们仍然担心它对产品质量的影响。缺乏关于支持病原体再生的胡萝卜属性的深入研究，强调需要在这一领域进行全面研究，这可能对类似的水果和蔬菜产品产生深远的影响。这篇综述强调需要平衡评估HPP对食品安全和质量的影响，提供见解，可以指导食品行业采用这项技术，同时确保消费者满意度和安全性。
