| Summary: | We investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> (SEA) in fresh-cut vegetables, including carrots, celery, paprika, and cabbage. Survival of pathogenic <i>E. coli</i> and SEA and quality properties of fresh-cut vegetables at 5 and 15 °C for 7 days were also investigated. When combined treatment (SAEW + US + UV-C LED) was applied to fresh-cut vegetables for 3 min, its microbial reduction effect was significantly higher (0.97~2.17 log CFU/g) than a single treatment (<i>p</i> < 0.05). Overall, the reduction effect was more significant for SEA than for pathogenic <i>E. coli</i>. At 5 °C, SAEW + US and SAEW + US + UV-C LED treatments reduced populations of pathogenic <i>E. coli</i> and SEA in all vegetables. At 15 °C, SAEW + US + UV-C LED treatment inhibited the growth of both pathogens in carrot and celery and extended the shelf life of fresh-cut vegetables by preventing color changes in all vegetables. Although the effects of treatments varied depending on the characteristics of the vegetables and pathogens, UV-C LED can be suggested as a new hurdle technology in fresh-cut vegetable industry.
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