Safety assessment of high pressure treated foods.

The DFG-Senate Commission for Food Safety (SKLM) considered the high pressure treatment of foodstuffs already in 1998 and published an opinion entitled "High pressure treatment of foodstuffs, particularly fruit juices". In view of the continued development of this technology, the extension of the types of product involved and the ongoing research in this field, the Working Group "Food technology and Food Safety" 1) of the SKLM has reevaluated the microbiological, chemical, toxicological, allergological and legal aspects of the high pressure technology. On 06 December 2004 the SKLM agreed on the following opinion on the “Safety assessment of high pressure treated foods”, the English version was adopted on 1 April 2005.