Food safety engineering is an emerging specialization, involving the application of engineering principles to address microbial and chemical safety challenges. The principles can be applied in the development of intervention technologies for food decontamination and preservation. Food safety engineering principles can be applied in control of microorganisms at the food source and in raw material selection, product design and process control, application of good hygienic/manufacturing practices, and implementation of the hazard analysis and critical control point system throughout the food chain. High pressure processing (HPP) is a method whereby food is subjected to elevated pressures (up to 700 MPa), with or without the addition of heat, to achieve microbial inactivation or to alter the food attributes in order to achieve consumer-desired qualities. HPP retains food quality, maintains natural freshness, and extends the microbiological shelf life of the food. This process is also known as high hydrostatic pressure processing and ultra high-pressure processing. HPP can be used to process both liquid and solid foods, and foods with a high acid content particularly are good candidates for HPP technology. Destruction of microorganisms by pulsed electric field processing (PEF) is achieved by the application of short high-voltage pulses among a set of electrodes causing disruption of microbial cell membranes. PEF processing involves treating foods placed among electrodes with high voltage pulses in the range of 20-80 kV/cm. Many vegetative cells of bacteria, molds, and yeasts are inactivated by the PEF technology; however, bacterial spores are not inactivated.