• High-Pressure Processing (HPP / Pascalization) Technology:
• Preservation Mechanics:
• Applies isostatic hydrostatic pressures ($100 - 800\text{ MPa}$) uniformly throughout food packages without thermal heat.
• Enzyme and Spoilage Inactivation: Inactivates vegetative spoilage cells and destabilizes enzymes.
• Retention of Sensory Qualities: Leaves covalent bonds unaffected, preserving small molecular weight vitamins, natural colors, textures, and volatile aroma profiles.
• Statement (B) is false: Bacterial endospores (e.g., Clostridium botulinum) resist high hydrostatic pressures at ambient temperatures unless combined with heat.
• Conclusion: (A), (C) only (Option 2).

Correct option: (2) (A), (C) only.