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However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log 10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5–8 log 10 reductions). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation.

It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. water activity and pH), extrinsic (P and t) and microorganism-related (type, taxonomic unit, strain and physiological state). The main factors that influence the efficacy (log 10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to 6 min. In addition, the BIOHAZ Panel wishes to thank the members of the Panel on Contaminants in the Food Chain (CONTAM Panel): Margherita Bignami, Laurent Bodin, James Kevin Chipman, Jesús del Mazo, Bettina Grasl-Kraupp, Christer Hogstrand, Laurentius (Ron) Hoogenboom, Jean-Charles Leblanc, Carlo Stefano Nebbia, Elsa Nielsen, Evangelia Ntzani, Annette Petersen, Salomon Sand, Dieter Schrenk, Tanja Schwerdtle, Christiane Vleminckx and Heather Wallace and the members of the Panel on Food Contact Materials, Enzymes and Processing Aids (CEP Panel): José Manuel Barat Baviera, Claudia Bolognesi, Andrew Chesson, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Vittorio Silano (until 21 December 2020†), Inger-Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis and Holger Zorn for the preparatory work on this scientific opinion.

The Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output. Acknowledgments: The Panel wishes to thank the following for the support provided to this scientific output: Chris Michiels (WG member until 22 January 2021) and Nikolaos Giannoulis and Carina Wenger (EFSA trainees).

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