Supercritical CO2 and N2O pasteurization of apple juice, inoculated with Saccharomyces cerevisiae as test microorganism, was performed at 36 degrees C on a laboratory multi-batch apparatus of a total volume of 150 ml. The pressure values ranged from 100 to 200 bar. Experimental results indicate the effectiveness of the method proposed. A stochastic model of the process was developed on the basis of the experimental evidence: high-pressure inactivation curves were analysed using a stochastic model based on multi-hit model. Furthermore, the samples of the cells subjected to high-pressure treatments were examined by environmental scanning electron microscopy (ESEM) to determine the effect of the process on the cell wall. (c) 2006 Elsevier B.V. All rights reserved.