High Pressure Processing (“HPP”) is a method that uses pressure, NOT HEAT, to eliminate spoilage causing bacteria (i.e. mold and yeast – both of which are present in almost all raw foods) and food-borne diseases (i.e. Ecoli, Salmonella, etc.). In sum, HPP prolongs the life of living food by short circuiting any shelf-life shortening bacteria and helps eliminate risks associated with food-borne diseases.