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The mode of action of the high hydrostatic pressure in the treated foods is not fully understood but it is theorized that this treatment inactivates the microbial ora by inactivating overall enzyme activity in the living cells, thus interrupting all cellular functions during the high-pressure phase In contrast to heat, HPP does not denature covalent bonds, which in turn leaves primary protein structure largely unaffected According to the document of the DFG-Senate Commission for Food Safety (SKLM) (29) high pressure in uences the quaternary structure of the protein through hydrophobic interactions, the tertiary structure through reversible unfolding, and the secondary structure through irreversible unfolding There are different rheological properties of pressure-induced gels in comparison to heat-induced gels The higher protease sensitivity of pressure-modi ed proteins is probably related to a higher water-binding capacity.

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Another interesting point is that the resistance to proteolysis of hamster and cattle prion proteins could be reduced by high-pressure processing at higher temperatures over 80 C (48, 49) The activity and substrate speci city of enzymes can be also affected by high pressure There might be a risk of the formation of undesirable substances by reactivation of enzymes during storage Also an increase of the enzyme activity under pressure could be observed The substrate speci city of enzymes in the eld of foodstuffs is not well understood As an example peroxidases are inactivated at low pressures in the presence of some substrates but not others (50, 51) Currently, no formations of toxic compounds caused by changed substrate speci city under pressure were observed (29) Butz et al (52) showed that the antioxidative and antimutagenic potential of fruit and vegetable juices remains intact after high-pressure treatment.

distance less than 15 in Figure 85 and the clusters with the linkage distance less than 2 in Figures 85, both Figure 84 and Figure 86 show the same six groups of attacks as follows:

The main issue in terms of safety aspects is to prove the potential formations of biological active peptides Peptides with pyroglutamate (2-oxyprolin) at the N-terminal are more resistant to breakdown by peptidases and such substances are occasionally biologically active (29) It was observed that the conversion of glutamine into pyroglutamate (2-oxyprolin) is favored under elevated pressure and temperature conditions (53 55)..

cal knowledge gaps and research needs. Several common themes and conclusions were identi ed during the workshop with a publication to be prepared on the risk prioritization framework concepts that emerged from the workshop discussions. A second workshop was held (November 2008) to bring together experts who are working on tools for dietary exposure estimates to discuss approaches and develop recommendations for using exposure estimates in a framework for prioritizing risks associated with chemical and microbial contaminants in food. The outcomes of these efforts and discussions will be of critical importance to how the results of detecting and determining very low concentrations (i.e., ppb and less) of process contaminants in foods will be interpreted in terms of risks to human health and how they are potentially regulated. It must be remembered that just because a toxicant is present in low amounts in foods does not mean that it will not be a signi cant contributor to exposure in an individual s diet. As an example, acrylamide is present in low amounts in coffee or bread. However, since both of these are consumed in signi cant amounts in the daily diet of many individuals in some countries, they end up being in the top ve or so foods/drinks in terms of daily sources of exposure to (intake of) acrylamide in those nations. 1.5.2 Risk Bene t Considerations

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