As high-pressure processing (HPP) grows to provide consumers foods with natural flavors and free of preservatives, the most important job of HPP is to keep consumers safe from harmful bacteria such as salmonella and listeria. Heretofore, the gap in that process has been the inability to inspect individual packages to identify where the HPP process might have failed. Identifying an individual failed package has significant economic advantages versus eliminating an entire run of prepared foods f...