High hydrostatic pressures seem to be the potential non-thermal alternative of improvement of food microbiological status. The purpose of our studies was the evaluation of pressurization effects on viability of test strain of E. coli suspended in the buffered peptone water. The samples containing 10⁶ CFU x ml^-1 of the test microorganisms were exposed on the pressures 100, 200 or 300 MPa for 30 minutes at the room temperature. The treatment reflected in constant bacterial reduction ranging from about 1 (100 MPa) to over 4,5 (300 MPa) log at the end of experiment. The efficiency of pressurization was proportional to the amount of pressure applied, which was proved by the T-4D values. The results seem promising but their verification in the finished food product is highly advisable.

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