Natural microflora, yeast and mold, E.coli, and Salmonella in fresh raspberry juice were taken as the research objects for discussing the sterilizing effect of UHP. It showed that the higher the pressure was, the better the sterilization effect would be; with increased holding pressure time，the lethal effect on these microorganisms became stronger. At room temperature (25℃) and with the pressure of 200MPa, E. coli was totally killed when the holding pressure time was 5min. At the pressure of 300MPa and holding pressure time of 15min, Salmonella was totally killed. At pressure of 400MPa and holding pressure time of 15min, mold and yeast were totally killed. When the pressure was 600MPa and the holding pressure time was 25min, the micro-organisms in the juice were not completely killed; however, the total number of colonies could be reduced below 10cfu/mL, which met the national food hygienic standard of China (NFHSC) criterion.