The effects of chemico-physical growth conditions such as pH, temperature and water activity (aw) on lethal high homogenization pressure effects on Listeria monocytogenes, Staphylococcus aureus, Escherichia coli and Yarrowia lipolytica were investigated. The results, though based on standard media, emphasize the importance of food system composition and its thermal history on the high pressure tolerance of the microbial population.