Fresh ground poultry meat is preserved by packaging fresh ground poultry meat in a sealed package together with one or more non-synthetic antimicrobials and pressurizing to an elevated pressure of from about 55,000 to about 65,000 psi pressure, maintaining the elevated pressure on the packaged fresh ground poultry meat for a time of from about 3.5 minutes to about 6 minutes and at a temperature of from about 30° to about 45° F. The non-synthetic antimicrobial is present in an amount effective to enhance the effectiveness of the application of the pressure to the packaged fresh ground poultry meat in reducing or eliminating pathogens.
