You are not understanding what you are reading Pressure is effective in inactivating most of the vegetative bacteria at pressures above  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 shelflife or to improve food safety Some products that are being commercially produced using HPP are cooked readytoeat meats avocado products guacamole tomato salsa applesauce orange juice and oysters does not imply doesnt explode the food cell