High-Pressure Processing affects only the cell level. Pathogenic bacteria, including Salmonella, E. coli 0157:H7, and Listeria Monocytogenes are single-cell organisms present in small numbers and therefore ARE affected and destroyed by High-Pressure Processing by rupturing their cell walls.

High-Pressure Processing does NOT affect the molecular level. Proteins, enzymes, nutrients, prebiotics, vitamins, and minerals are molecules and, therefore, are NOT affected by High-Pressure Processing. Because proteins, enzymes, nutrients, vitamins, and minerals are unaffected by High-Pressure Processing, the nutritional value of the food is not sacrificed by High-Pressure Processing. High-Pressure Processing causes minimal to no effect on nutritional value, vitamins or minerals, flavor compounds (taste), or pigments (color).

1. Does High-Pressure Processing affect the food's naturally occurring enzymes?
2. How did the High-Pressure Processing technology originate?
3. Why has Primal Pet Foods chosen to use High-Pressure Processing?
4. Which Primal Pet Foods products utilize HPP?
5. Why do my poultry Grinds and Mixes appear more dense?
6. How does High-Pressure Processing work?
7. Where can I go if I want to learn more about High-Pressure Processing?
8. Is High-Pressure Processing appropriate for natural and organic foods?
9. What is High-Pressure Processing (HPP)?