ABSTRACT The effect of osmotic pressure alone or combined with the application of sonication on the reduction of Salmonella spp. in concentrated orange juice was evaluated. Frozen concentrated orange juice (12.6 MPa, pH = 3.2), a neutral sugar solution (9.2 MPa, pH = 6.6) and an acid sugar solution (8.8 MPa, pH = 3.2) were inoculated with Salmonella spp. (6–7 log cfu/mL). Reductions were measured after different storage times with or without previous sonication treatment of 1 h (42 KHz–330W). No significant osmotic shock was observed. Reductions appeared to increase over storage time in high osmotic environments. Reductions were also significantly higher for sonicated samples when compared with nonsonicated samples. The highest reduction (7.21 log cfu/mL) was found for concentrated orange juice sonicated during 60 min and stored for 168 h. Combination of sonication and osmotic evaporation (osmosonication) represents a promising new technology that could be designed to athermally produce safe, concentrated fruit juices. PRACTICAL APPLICATIONS The results derived from this research indicate that combining sonication with osmotic pressure during storage of concentrated orange juice provides a way of achieving a >5‐log reduction of Salmonella spp. A new promising technology that we call “osmosonication” could be developed, using sonication and osmotic evaporation combined, to athermally process fruit juices. Besides the nutritional and sensory benefits already known to be provided by athermal processes, final products would also be safe for the consumer.