The interaction of high pressure (up to 500 MPa at 20 degrees C for 6 min) with sodium chloride (0%-3%) or sodium nitrite (0 mg/kg-100 mg/kg) on the outgrowth of four endogenous flora of pork meat was investigated during storage after a cold-chain break. First, the effect of high pressure was investigated. Next, high-pressure treatments at 350 MPa were combined with the addition of salt or sodium nitrite. Interesting results were observed for the lactic acid bacteria of the salted samples. Whereas salt or 350 MPa processing alone was not sufficient to delay the growth of these bacteria until the end of storage, the combination treatment resulted in low microbial counts (below 2 log CFU/g) at the end of storage. The results of this study suggest the existence of a synergy between salt and high pressure that could result from pressure sensitization of bacterial cells. Industrial Relevance: Meat products must contain enough hurdles to inhibit the growth of pathogenic or spoilage microorganisms. The existence of synergy between high pressure and salt or nitrite is promising for the manufacture of meat products. In fact, the use of high-pressure processing could be an approach to limit the addition of salt and nitrite while ensuring extended shelf life, as consumers demand simpler and healthier formulations. (C) 2012 Elsevier Ltd. All rights reserved.