High-pressure inactivation of enteric pathogens in raw pet foods—Alvin Lee, Ph.D., director of the Center for Processing Innovation at the Institute for Food Safety and Health (IFSH), provides results of a study evaluating high-pressure processing (HPP) to inactivate common pathogens threatening the fast-growing category of raw pet food, including Salmonella, E. coli and L. monoctyogenes. The research studied eight raw diets containing various proteins to understand the HPP conditions used to inactivate enteric pathogens in these diets, define HPP parameters that impact microbial inactivation in the raw foods and parameters for conducting validation and challenge studies.