At 380 MPa, for treatments of 1 to 10 minutes, D-value of 1.35, 4-D reduction of 3.4, and inactivation Kmax of 3.34 were observed for Salmonella serovars.

D-values were 5.90 and 14.68 for treatments of 241 and 103 MPa, respectively.

Up to 1.01 and >7.22 log CFU/mL (i.e. >99.99999%) reductions (P<0.05) of habituated Salmonella serovars at planktonic stages were achieved using application of pressure at 380 MPa for 1 and 10 minutes, respectively.

Similarly, background microflora counts were reduced (P<0.05) by 1.68 to 5.29 log CFU/mL after treatment at 380 MPa for 1 and 10 minutes, respectively.

Treatments below two minutes were less efficacious (P≥0.05) against the pathogen and background microflora, in vast majority of time and pressure combinations.

Results of this study could be incorporated as a part of risk-based food safety management systems and risk assessment analyses for mitigation of public health burden of non-typhoidal Salmonella serovars.