This study was carried out to develop a practical and effective method for inhibition or reduction of the growth of Listeria monocytogenes and Bacillus cereus counts on orange, guava, carrot and green beans at different temperatures: room temperature 25°C ±1, refrigerator temperature 4°C ±2 and freezer temperature -18°C for different storage periods (0, 1, 3, 7, 30, 60, 120 and 180 days). Also screening of the presence of these 2 microorganisms was performed using RT-PCR technique. All samples were spot-inoculated with the pathogenic strains 6 log10 cfu near the stem end and were submerged in two solutions of distilled water containing 1.5% for each of Lactic acid and hydrogen Peroxide (solution A) and 1.5%: 2.0% (solution B) respectively at 40°C for 15 min. Inoculated samples treated with sterile distilled water at the same temperatures and for the same durations were considered as controls. Listeria monocytogenes and Bacillus cereus were detected in 6.67% and 13.33% of the examined samples, respectively. The results showed that, bacteria on all treated samples except the green beans samples were completely inhibited by treatment with solution A from the first day of the experiment. Although the injured bacteria were still present till the 1st day for Guava and the 3rd day for carrot, all treatments didn't affect the injured bacteria in case of green beans samples till the end of the experiment (at all treated temperatures). Similar trends were found for solution B treated samples (orange, guava, carrot and green beans).