**Abstract**

The practical application of any non-thermal technology (NTT) including high intensity light pulses (HILP) requires detailed basic studies on various microbial reduction effects and target microbial reduction parameters such as the inactivation rate (*k*), decimal reduction time (*D*) and temperature resistance coefficient (*z*). Particularly, for HILP technology such parameters have not yet been widely reported for different types of food, mostly because in NTT inactivation curves display non-linear concave shapes and do not follow first order kinetics. A simple alternative to the use of linear models is the Weibull distribution model. This work presents the Weibull modeling of the inactivation by HILP of *Pseudomonas fluorescens*, *Listeria innocua*, *Aspergillus niger*, and *Aspergillus flavus* in different food systems, previously reported by other authors. A D-value like parameter (*Dv*) is also calculated in aims to contribute to the industrial development of HILP technology. It was found that, in most cases, the Weibull distribution model represents a better alternative to linear inactivation models; and that it can give information related to the biological factors affecting the inactivation efficiency of HILP.

**Keywords:** HILP, microorganism inactivation, Weibull model, food safety
