Abstract: The relation between the microbial(E.coli) reductions and the processing pressure and processing pass of ultra-high pressure homogenization (Microfluidization) are described. Results showed processing pressure and pass increase, the survi- vors of microorganisms reduce; and the survivors chance of additive E.coli in some food(medium) solution are greater than in distilled water. In addition, the conception of“ instantaneous high pressure(IHP)” is first put forward in the paper, It is an important theory base for farther study on Ultra-high pressure homogenization as a new physic Pasteurization.

Key words: ultra-high pressure homogenization, physic pasteurization, instantaneous high pressure(IHP)