High-Pressure Processing (HPP)

High-pressure processing is a non-thermal pasteurization method used by quality raw dog food brands to reduce pathogen load. The food is sealed in waterproof packaging and subjected to extreme pressure (around 87,000 pounds per square inch) for several minutes. The pressure inactivates bacteria including salmonella, E. coli, and listeria without using heat that would denature proteins or destroy nutrients. HPP is the standard pathogen control method for commercial raw dog food. Brands selling raw food without HPP carry meaningfully higher pathogen risk for both the dog and the humans handling the food.