Pressure preservation, in modern terms high-pressure processing (HPP), is a method of preserving food by subjecting it to extreme hydrostatic pressure, typically around 600 MPa, in a water-filled vessel. The pressure inactivates vegetative bacteria, yeasts, and moulds by disrupting their cell membranes and proteins, without heat, so flavours, colours, and vitamins survive far better than in thermal processing. It is commercially established for fruit juices, guacamole, ready meals, and deli meats, extending chilled shelf life several-fold. Limitations are real: bacterial spores resist pressure, so low-acid foods still need heat or refrigeration, and the batch-based equipment is capital-intensive. As a non-thermal technology, pressure preservation answers consumer demand for fresh-tasting, minimally processed foods with genuine food safety assurance.