High hydrostatic pressure represents an attractive non-thermal process for meat products to avoid
post-processing contamination.When combined with antimicrobials, like bacteriocins, the death rate
may be increased because of sub-lethal injuries to living cells.The behaviour of several foodborne bacteria
inoculated in a meat model system with added bacteriocins (enterocins A and B, sakacin K, pediocin
AcH or nisin) after pressurization (400MPa, 10min, 171C) and during chilled storage was
investigated. Although Staphylococcus was the genus least sensitive to pressurization, the samples
including nisin displayed lower and signi¢cantly di¡erent counts during the 41C storage than the rest
of the treatments. A greater inactivation of Escherichia coli (46 log10) in the presence of nisin was
recorded, the number of survivors remained unchanged during storage at 41C for 61 days. Nisin was
also the bacteriocin capable of maintaining slime-producing lactic acid bacteria below the detection
limit (o102 cfug1 ). Listeria monocytogenes in treatments with sakacin, enterocins or pediocin was
kepto102 cfug1 till the end of storage (61days). Salmonella enterica subsp. enterica ser London and
Salmonella enterica subsp. enterica ser Schwarzengrund counts in every treatment were kept at the
level obtained after pressurization, with no signi¢cant di¡erences between treatments during the
chilled storage.