High-Pressure Processing (HPP) is a food preservation technique that uses high levels of pressure to eliminate harmful bacteria and extend shelf life. This method involves placing packaged food in a chamber and subjecting it to pressures up to 600 MPa (megapascals), which is more than 6,000 times the atmospheric pressure at sea level. HPP is effective for various food products, including juices, meats, and ready-to-eat meals. Unlike traditional heat treatments, HPP preserves the food's taste, texture, and nutritional value, making it a popular choice for maintaining quality while ensuring safety.