Table 1.

Factors affecting the efficacy of HPP in terms of microbial inactivation

Type of factor	Factors
Factors related to microorganisms	Type of microorganisms Taxonomic unit (e.g. species, genus) Strain Physiological state
Food extrinsic factors	Target pressure Holding time Processing temperature CUT and CDT Packaging atmosphere
Food intrinsic factors	Macronutrient and micronutrient contents pH (acidity) Water activity Antimicrobial compounds

CDT: come‐down time; CUT: come‐up time.