The aim was to assess the impact of the enumeration agar (non-selective or selective agar) on High pressure processing (HPP)  inactivation of L. monocytogenes, Salmonella spp. and E. coli in banana–apple and apple purees pressurized at 300 MPa for 2 min. Additionally, the HPP inactivation and sublethal injury was quantified in apple puree, considering the impact of acid exposure (24 h before HPP) and sampling time (immediately or 24h after HPP). Inactivation was computed as the logarithm of the ratio between cell counts of samples after HPP, AE and AEHPP treatments (N), and samples were enumerated just after the inoculation (N0). Sublethal injury was estimated as the difference between log counts on TSAYE (T) and TSAYE + 4% NaCl (TS), which is equivalent to the logarithm of the ratio between the cell counts on T and TS.