Employing the PEF as a pretreatment in the osmotic dehydration process can improve the outflow of mass from the cells while largely preserving the structure of the food product matrix [16]. As a result of using non-thermal technologies such as ultrasound and PEF and osmotic dehydration processing, a decrease in microbial growth is also observed [17; 18]. Studies have shown that the use of a PEF can reduce the number of bacteria by up to 10 log cycles. PEF treatment usage has the potential to deactivate pathogenic microorganisms associated with water and foodborne illnesses. Studies showed a reduction in _Salmonella_ Typhimurium numbers by 4 log cycles for liquid products treated with a PEF (20 kV-900 us). The use of a PEF causes the inactivation of microorganisms by creating nanometer-sized membrane pores in the microorganisms, which induce cell death [19; 20]. The possibility of using ultrasound to improve the microbiological quality of plant raw materials has also been demonstrated [21]. It was found that US treatment decreased bacterial count by 0.4-1.5 log CFU/g in plum and 2 log cycles in strawberries, while the reduction in _Salmonella_ Enteritidis on lettuce was possible by up to 5.7 log cycles [22; 23]. The action of ultrasound mainly involves the destruction of the cell wall and membrane of microorganisms and depends on the process conditions related to frequency, power, and temperature. Moreover, the effect of ultrasound on bacterial spores is less destructive than on vegetative cells [21; 24; 25]. A smaller impact on the reduction in microorganisms is observed when osmotic dehydration is used [26]. A decrease of 1-2 log cycles in the overall bacterial count was noted when dehydrating potatoes in a 50 \({}^{\circ}\)Brix sucrose solution. Employing a 75% sucrose concentration for osmotic dehydration of berries at a temperature of 40 \({}^{\circ}\)C caused a complete reduction in _E. coli, L. monocytogenes, S. enterica_, and a slight reduction in _Enterococcus fracium_. The mechanism of the antimicrobial action of this process is probably the effect of washing microorganisms from the surface of the raw material. Increasing the osmotic dehydration temperature may result in a greater reduction in microorganisms [26]. Thus, combining the non-thermal treatments with osmotic dehydration process can positively effect on the final food quality. The strawberries are appreciated for their nutritional value, offering numerous health benefits. These berries are rich in polyphenols, folate, and essential vitamins such as C, A, and E. They also contain carotenoids like lutein and zeaxanthin, as well as a wealth of antioxidants and vital micronutrients, including potassium, iodine, magnesium, copper, iron, and phosphorus [27]. Furthermore, strawberries are known for their anti-inflammatory, antimicrobial, anti-allergic, anti-hypertensive, anti-cancer, and anti-chronic properties [28]. Unfortunately, the strawberries have a limited shelf life ca. 1 day, and thus they undergo a range of technological treatments, predominantly freezing, and are also transformed into jams or beverages [6]. The quality alterations have been documented during the processes of freezing, thawing, cooking, drying, and other preservation methods. Thermal treatment influences the sensory as well as quality and nutritional value of processed plant material [29; 30]. Due to this, the study aimed to investigate the effect of ultrasounds and pulsed electric field on the osmotic dehydration process of strawberries, with analysis of their physical (brix, color, texture) and chemical properties (water content and water activity, total polyphenols content, total anthocyanins content, vitamin C content, antioxidant activity, sugars content) as well as microbial stability.