EN
High hydrostatic pressure (HHP) is a well known method currently used for food preservation. Nevertheless this treatment can also cause sublethal injury of foodborne pathogen cells, which could repair and become potentially dangerous for consumers. The survival of Listeria innocua CIP80.11T, Escherichia coli ATCC 8739 and the wild strains isolated from beetroot juice after HHP treatment (200 MPA, 300 MPa and 400 MPa) as well as the level of sublethal injuries in the surviving cells were investigated in this study. Lethal effect was reported after treatment at 400 MPa for the most of strains. The maximum level of sublethal injuries was reported after 5 minutes under pressure 300 MPa (L. innocua) and 400 MPa (E.coli).