AimsThis study evaluated the combined effects of ozone and heat treatment to inactivate Escherichia coli O157:H7 and Salmonella Typhimurium in three types of apple juice of different soluble solids content. Methods and ResultsThree types of apple juice (18, 36, 72 degrees Brix) inoculated with pathogens were subjected to ozone (30lmin(-1) flow rate and 20-30gm(-3) concentration) and heat treatment (25, 45, 50 and 55 degrees C) simultaneously for 20, 40 and 60s. Initial populations of pathogens in inoculated apple juice were approximately 10(5)-10(6)CFUml(-1). Heat treatment alone (25, 45, 50 and 55 degrees C) for 1min reduced populations of E.coli O157:H7 by 0 to 475logCFUml(-1) in three types of apple juice. The combination of ozone and heat treatment for 1min at 25 and 45 degrees C reduced E.coli O157:H7 by 093-387logCFUml(-1) and below the detection limit (>1logCFUml(-1)) at 50 and 55 degrees C. A similar tendency was observed for S.Typhimurium. In several instances, results showed a synergistic effect of ozone and heat treatment. Colour values were not changed during ozone and heat treatment. ConclusionThese results show that the combination of ozone and heat treatment can be used as a potential inactivation intervention for E.coli O157:H7 and S.Typhimurium in apple juice. Significance and Impact of the StudyThe combination of ozone treatment and mild heat can be used as an alternative intervention for pasteurization of varying soluble solids content apple juice in food industries.