Abstract: This paper aimed to study the effect of hot water treatment for killing foodborne pathogens on fresh- cut cucumber while maintaining its freshness. Based on the sensory quality of fresh-cut cucumber after hot water treatment, selected hot water treatment conditions, and further studies of hot water treatment in reducing foodborne pathogens in water and on surface of fresh-cut cucumber were carried out. The results showed that:the high initial concentration numbers of 5.42 and 5.16log CFU/g for Salmonella Typhimurium and Listeria monocytogenes respectively on fresh-cut cucumbers treated by 60℃ 5min heat treatment, were reduced to under detection line, although fresh-cut cucumber antioxidant value reduced and cell membrane permeability increased, but the measured hardness did not change, maintaining fresh sensory and good eating value.