Results and discussion HPP-treated apple juice was sterile after treatment and no microbial growth was observed during the term of shelf life monitored. Effectiveness of HPP for inactivation of microorganisms in fruit juices is well documented. evaluated the effect of HPP processing (350e550 MPa for 30, 90 and 150 s) on microbial quality and physicochemical properties of pomegranate juices during 35 days of storage at 4 C. The microbiological results showed that HPP treatment at or over 350 MPa for 150 s produced a reduction of the microbial load around 4.0 log cycles and were sufficient to keep microbial populations investigated below the detection limit during the whole storage period evaluated HPP processing (150e400 MPa, 0e80 min at 25 C) on destruction of Escherichia coli (29055) in apple juice based on dual destruction behaviour. A pressure pulse at 400 MPa destroyed the entire population (108 CFU/mL) of E. coli. In terms of microbial inactivation, the results of this project, which agrees with previous research findings, may be considered a validation of the use of HPP as an alternative fruit juice preservation technology.