Abstract: Electron beam irradiation was applied to reduce the food borne pathogens on the fresh-cut of green peppers, to improve the food safety in fresh-cut vegetables and provide the theoretical and practical basis in the fresh-cut vegetables safety field.The samples were irradiated at doses of 0.5, 1, 1.5, 2, 2.5kGy and acidified sodium chlorite (ASC) combined with 1kGy treatment, citric acid (C) combined with 1 kGy treatment and stored at 4℃ for 12days.Bacterial enumeration and the quality of different treatments on fresh-cut green peppers after irradiated 0, 3, 6, 9, 12d were detected.It showed that ASC combined with 1kGy treatment significantly reduced the population of the food borne pathogens on fresh-cut green peppers with none undesirable effects on product quality.