In　the　present　study,　the　synergistic　disinfection　efficacy　of　low　concentration　electrolyzed　water　(LcEW)　(free　available　chlorine,　4　mg/L)　combined　with　brief　heat　enhancement　was　evaluated　and　the　bactericidal　mechanism　was　investigated　by　atomic　force　microscopy　(AFM).　The　inactivation　kinetics　of　Escherichia　coil　O157:H7　and　Salmonella　Typhimurium　on　organic　carrot　were　fitted　with　Weibull　model　to　evaluate　the　synergistic　effects.　LcEW　is　effective　at　inactivating　E.　coli　O157:H7　and　S.　Typhimurium　on　organic　carrots,　and　the　efficacy　is　dependent　on　the　temperature.　The　combined　treatment　with　LcEW　at　80　degrees　C　resulted　in　decimal　reduction　time　(T-R)　of　7.42　and　3.27　s　for　E.　coli　O157:H7　and　S.　Typhimurium,　respectively.　The　reactive　oxygen　species　generated　from　LcEW　were　responsible　for　the　microbial　inactivation.　In　addition,　AFM　observation　of　E.　col　O157:H7　and　S.　Typhimurium　revealed　morphological　alterations　in　the　bacterial　cell　structure,　which　illustrated　the　damage　of　cell　membrane　injury　and　intracellular　component　leakage.　Quality　attributes　of　carrot　treated　with　LcEW　and　short-time　heating　(70　degrees　C,　1　min)　were　not　significantly　different　from　controls.　Compared　to　the　control　group,　the　combined　treatment　exhibited　significantly　(P　＜　0.05)　greater　inhibition　of　naturally　occurring　microbiota　on　organic　carrots　during　storage　at　4　degrees　C.　Consequently,　the　application　of　LcEW　combined　with　short-time　heat　improved　safety　of　organic　carrot,　without　negatively　affecting　the　sensory　properties,　which　can　be　explored　by　the　organic　industry.