the invention relates to a process for eliminating pathogenic organisms from raw food products , such as raw shellfish , whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value , for example between 20 , 000 p . s . i . to 50 , 000 p . s . i . for 1 - 15 minutes . the process is conducted at ambient temperatures , leaving the raw shellfish substantially unaffected , in its desired raw state , such that the pathogenic organisms are destroyed , while sensory characteristics of the raw shellfish remain high . the same process can be used for shucking oysters without any mechanical force . a high pressure processor for elimination of bacteria in raw food products is disclosed .