**9. High-pressure processing (HPP) and superheated steam drying (SSD)**

High-pressure processing is an emerging non-thermal process that can be used to destroy pathogenic microorganisms in seafood without greatly affecting the quality of the product. In addition to improving the safety of shrimp, HPP has also been demonstrated to extend shrimp shelf-life. Shrimp are generally spoiled by Gram-negative bacteria, which tend to be relatively pressure sensitive due to their cell wall structure and HPP may therefore prove to be a valuable processing technology for shrimp. Although research has demonstrated the benefit of using HPP on shrimp and shrimp products, limited studies have been carried out specifically to eliminate or reduce *Salmonella* in fishery product using this technology.

Superheated steam drying (SSD) is a promising drying technology to a variety of industries. Superheated steam is steam heated to a temperature higher than the boiling point corresponding to its pressure (Norhana et al., 2010).
