Abstract: The effect of different cutting ways on the composition and quantity of microorganism in vacuum-packed fresh-cut potatoes, carrots and lettuces were studied. The results showed that the different fresh-cut vegetables included Yeast, lactic acid bacteria, Enterobacteriaceae, Pseudomonas, Micrococcus and Staphylococcus. Initially, the different cut way had no effect on the composition of microorganism, but significantly affected on the quantity, the treatment of dicing showed the least amount, while the quantity of slicing and shredding depended on the characteristic of material. In spoilage state, the cut way affected both the composition and quantity of spoilage microorganisms. The shredded potato and carrot were tested for the absence of Micrococcus and Staphylococcus.