Abstract: The present invention is directed to the high pressure processing of food products after packaging in order to extend the shelf life and eliminate bacteria and microorganisms. Fresh food products that can be processed according to the present invention include, for example, beef, chicken, pork, lamb, seafood, vegetables, sauces and starches. The method for processing food products involves vacuum sealing a food product within plastic film to form a vacuum sealed package. The vacuum sealed package is then placed in a pressurizing apparatus and the pressurizing apparatus is then loaded with water. The water is then pressurized inside the pressurizing apparatus to exert hydrostatic pressure on the vacuum sealed package.