High hydrostatic pressure processing reduces Salmonella enterica serovars in diced and whole tomatoes

► The most pressure resistant S. enterica serovar evaluated was Braenderup. ► The most pressure sensitive tomato associated S. enterica serovar was Anatum. ► HPP of broth cultures resulted in greater than 4.5 log reductions at all pressures evaluated. ► In diced tomatoes, Salmonella was significantly reduced (P < 0.05) at all pressures. ► In whole tomatoes, Salmonella was significantly reduced (P < 0.05) at all pressures.