High-pressure processing (HPP) is a novel technology for the production of minimally processed food products with better retention of the natural aroma, fresh-like taste, additive-free, stable, convenient to use. In this regard safety of products by microbial inactivation is likely to become an important focus for food technologists from the research and industrial field. High pressure induces conformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as the genetic mechanism of the microorganisms, thus ensures the reduction in the microbial count. Keeping in view the commercial demand of HPP products, the scientific literature available on the mechanism of inactivation by high pressure and intrinsic and extrinsic factors affecting the efficiency of HPP are systematically and critically analyzed in this review to develop a clear understanding of these issues. Modeling applied to study the microbial inactivation kinetics by HPP is also discussed for the benefit of interested readers.

高压加工（HPP）是一种生产微加工食品的新技术，能更好地保留天然香气、口感清新、无添加剂、稳定、使用方便。在这方面，通过微生物灭活来确保产品的安全性很可能成为研究和工业领域食品技术人员的重要关注点。高压诱导细胞膜、细胞形态的构象变化。它干扰生化反应，以及微生物的遗传机制，从而确保微生物数量的减少。着眼于HPP产品的商业需求，在这篇综述中，对高压灭活机制以及影响 HPP 效率的内在和外在因素的科学文献进行了系统和批判性的分析，以明确了解这些问题。为了感兴趣的读者的利益，还讨论了用于研究 HPP 微生物灭活动力学的建模。