Effects of benzoate (0~0.6 g/$ell$ ) and sorbate (0~2.0 g/$ell$) on the growth of Escherichia coli O157:H7 in tryptic soy broth at various pH levels (4~8) and temperatures (4$^{circ}C$, 37$^{circ}C$) were investigated. Benzoate and sorbate were inhibited the growth of E. coli O157:H7 up to 12 hours cultivation at 4$^{circ}C$, and 2.0 g/$ell$ sorbate was only inhibited during 48 hours cultivation at 37$^{circ}C$. Among the pH levels tested, pH 4 showed significant inhibitory effect against the E. coli O157:H7 on 4$^{circ}C$ and at 37$^{circ}C$, respectively. When used in combination 0.2 g/$ell$ benzoate and sorbate were completely inhibited the growth of E. coli O157:H7 on pH 4 and at 37$^{circ}C$. While on pH 5 at 4$^{circ}C$, all of the concentration tested did not exert any inhibitory effect. The combined effects were retarded more than single treatment of E. coli O157:H7.