HPP affects the cell walls of harmful bacteria. Harmful bacteria are single-cell organisms that are destroyed at high pressure by rupturing the cell walls. HPP does not affect the molecular structure of food. Molecules include proteins, enzymes, nutrients, vitamins and minerals. Because they are not affected there is little or no impact to nutritional value or flavor. As for appearance, many think that at such high pressure food would be crushed. This is not the case. During HPP, pressure is uniformly applied around and throughout food which prevents crushing. As an example, a piece of fruit held in your fingers can be easily squeezed and crushed because pressure is not applied evenly from all sides at the same time. If the same piece of fruit is squeezed from all sides simultaneously, it will not be crushed.