The specific objectives were: (i) to determine the best acoustic energy density (AED) for TS inactivation at 75 °C; (ii) to determine the effect of TS temperature on the D-values, (iii) to study the effect of high pressure pretreatment on the TS spore inactivation and compared with thermal inactivation alone; (iv) to compare the thermal resistance of spores in orange juice pretreated with ultrasound vs. no pretreatment; and (v) to recommend optimal TS conditions for the pasteurization of orange juice.