Abstract: An improved method for treating liquid foodstuffs to prolong their shelf life wherein the liquid is exposed to intense agitation, preferably through sonication, to disrupt cell walls and membranes of any microorganisms present in the liquid. The liquid is either simultaneously or subsequently exposed to an electrical field. The intense agitation disrupts the cell walls and membranes of the microorganisms so that an electrical current can be introduced through any openings formed in the cell walls and membranes and through their intracellular matrices to kill the microorganisms. It is preferable to expose the liquids to torsional forces so that any microorganisms will be rotating through the stationary electrical field. As a result any openings in the cell walls and membranes of the microorganisms will at some point become aligned with the electrical field so that current can be introduced within the cells to destroy the microorganisms.