Pascalisation is a safe way of preservation. The purpose of conservation is to keep a product longer preservable.
One of the main goals is to kill bacteria and fungi. Bacteria and fungi have no chance with Pascalisation, because
of the high pressure. 

Various authorities have given their approval to these way of preservation, like the Food & Drug Association
in the United States.

In Europe, the dossier is approved by the Novel Food Regulation, part of the European Food Safety Authority