AimsTo evaluate synergetic effect of slight acidic electrolysed water (SAEW) and fumaric acid (FA) on inactivation of total viable count (TVC) and Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium in fresh beef and to study shelf life and sensory quality of beef. Methods and ResultsInoculated samples was dipped for 1, 3 and 5min and immersed at 25, 40 and 60 degrees C in SAEW, strong acidic electrolysed water (StAEW) and SAWE+FA. Treated meat was air-packaged and stored at 4 or 10 degrees C. During storage, sampling was performed at 2-day intervals for microbiological and sensory changes. TVC was decontaminated at 40 degrees C for 3min by more than 370logCFUg(-1), and examined pathogens were reduced by more than 260logCFUg(-1) with SAEW+FA treatment. This treatment prolonged shelf life of beef meat up to 9 and 7days when stored at 4 and 10 degrees C, respectively. ConclusionThe combined treatment of SAEW+FA showed greater bactericidal effect and prolonged shelf life compared with individual treatments. Significance and impact of the studyCombined treatment of SAEW and FA can be a suitable hurdle technology reducing bacteria in fresh beef, substantially enhancing their microbial safety and decreasing pathogens growth during storage.