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Strains of Escherichia coli O157 found in patients with clinical cases of food-borne diseases and in other sources differ significantly in resistance to high hydrostatic pressure. C9490, a representative pressure-resistant strain, was found to be more resistant to oxidative, osmotic and acid stresses than the pressure-sensitive strain NCTC 12079, while the most pressure-resistant strains exhibited more resistance to mild heat than other strains. These wide differences in resistance may be attributed to the susceptibility to membrane damage, suggesting the importance of including stress-related strains of Escherichia coli O157 when testing the effectiveness of a novel or mild food preservation treatment.