You are not understanding what you are reading Pressure is effective in inactivating most of the vegetative bacteria at pressures above 400 MPa is not the same thing as super high pressure explodes the bacteria cell At the moment HPP is being used in the United States Europe and Japan on a select variety of high value foods either to extend shelf life or to improve food safety Some products that are being commercially produced using HPP are cooked ready to eat meats avocado products guacamole tomato salsa applesauce orange juice and oysters does not imply doesn t explode the food cell