This book investigates the use of the emerging food preservation technique, 'High Pressure Processing (HPP)' for 'Greenshell mussels (Perna canaliculus)' to replace the existing thermal processing which has negative impacts on quality. Mussels can become high risk food if contaminated with food-borne pathogen Listeria monocytogenes, the causative agent of listeriosis. Two major objectives were undertaken within this study: Safety and Quality. Food safety was addressed by measuring and modelling the effects of HPP parameters (as a function of pressure, temperature and time) on a pressure...