Abstract: In order to find new alternative sterilizing agents for reducing microorganism in strawberry， in this paper， strawberries were washed with tap water， 002% sodium hypochlorite， 20% lactic acid， 20% malic acid， 20% citric acid， 01% sodium chlorite and 01% acidified sodium chlorite （pH 23） for 2 and 10 min， respectively. And the inactivation effects of these disinfectants on removing the aerobic bacteria， Escherichia coli， yeast， filamentous fungi and Salmonella typhimurium in strawberries were investigated. Then the best cleaning method was obtained according to the inactivation effects. The results showed that washing with 01% acidified sodium chlorite for 2 min could achieve the most bacterial reduction， followed by washing with 20% lactic acid， 20% citric acid and 20% malic acid for 10 min. So 01% acidified sodium chlorite was potentially to be the best choice for strawberry cleaning， even for other fruits and vegetables.

Key words: strawberry, serobic bacteria, filamentous fungi, yeast, Escherichia coli, Salmonella typhimurium