Abstract: In order to explore the effect of storage temperature on the fate of internalized E. coli in fresh-cut vegetables,fresh-cut carrots and cucumbers inoculated with E. coli and the stored at 4,12 and 24 ℃. The penetration ability of E. coli in these two kind of fresh-cut vegetable and the fate of internalized E. coli during storage were investigated. The results showed that E.coli could penetrate into fesh-cut carrots and cucumbers at varying degrees. During the storage at 4 and 12 ℃,the number of internalized E. coli was reduced gradually with storage time increased(p<0.05). When elevated storage temperature to 24 ℃,the populations of E. coli penetrated to 5~8 mm in fresh-cut carrots decreased during storage. While the couts of internalized E. coli in fresh-cut cucumbers at different depths did not change significantly(p>0.05) during 3 d storage and decreased at the 5 d. Furthermore,the internalized E. coli in fresh-cut cucumbers grew better than that in fresh-cut carrots during storaged at 4,12 and 24 ℃.