AimIn this study, the effectiveness of combining each of seven types of acids with 3% salt as a treatment against pathogens was investigated in laboratory media and acidified food. Methods and ResultsWhen 05% malic, 05% tartaric, 05% citric or 025% phosphoric acid was combined with 3% salt, there was a higher reduction in Gram-negative bacteria (Escherichia coli O157:H7 and Salmonella Typhimurium) compared to when using acid alone. However, when 05% acetic, 05% propionic or 025% lactic acid was combined with 3% salt, the salt provided protection against the acid treatment. However, the antagonistic effects of acetic, propionic and lactic acid seen with Gram-negative bacteria were not observed in Listeria monocytogenes. Antagonistic effects were similarly observed when E.coli O157:H7 was treated with acetic acid and salt in food. ConclusionsThese results show that the addition of salt increases the resistance of Gram-negative bacteria to acid treatments when using acetic, propionic and lactic acid. Significance and Impact of the StudyThis study shows that antagonistic effects were observed when Gram-negative bacteria were treated with organic acids of simple structure. It may provide useful information for understanding the acid resistance mechanism of Gram-negative bacteria and developing methods for preserving acidified food.