The disclosure relates to method of treating foodstuffs such as whole or cut vegetables or fruits or cuts of meat in a manner that reduces the load of human or other animal pathogens in the foodstuff, preferably without substantially altering its appearance, one or more of its organoleptic properties, or some combination of these. The method includes contacting the foodstuff with a pathogenostatic fluid such as an acidic solution, preferably at a reduced pressure, and thereafter subjecting the foodstuff to an HPP process. Foodstuffs treated in this manner can be packaged in the presence of the pathogenostatic fluid, in the presence of a sauce, or in the presence of substantially no liquid. Packaged foodstuffs treated as described herein exhibit beneficial properties, such as retention of taste, appearance, and texture and extended shelf life, relative to non-treated foodstuffs.
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