The growth inhibitory effect on bacteria on and in a food model was studied by making the water structured under the xenon-gas pressure. The effect on the bacteria was enhanced as the development of structured water formation with increase in the xenon-gas partial pressure ranging from 0.15 to 0.93 MPa. In addition, the influence of the distance from the surface of the food model to the bacteria on its growth inhibitory was negligible, and almost the same effect was observed in the region of the distance shorter than 4.3mm. Further, the significant difference of the growth inhibitory effect among four bacterial strains was observed, and this method indicated the greater effect on the gram-negative bacteria than the gram-positive ones.