High Pressure Processing (HPP) is a food preservation technique that uses high pressure to eliminate harmful bacteria and pathogens. This method involves placing packaged food in a chamber and subjecting it to pressures up to 600 MPa (megapascals). The process helps maintain the food's taste, texture, and nutritional value while extending its shelf life. HPP is commonly used for various products, including juices, meats, and ready-to-eat meals. Unlike traditional heat treatments, HPP does not require high temperatures, making it an effective way to preserve food without altering its quality. This technology is gaining popularity in the food industry for its safety and efficiency.