Effects of sanitizers and UV light irradiation on foodborne pathogen, Bacillus cereus F4810/72 found on oyster mushroom were investigated at 10, 30, 50, and 70% ethanol, 100, 500, 1000, 1500, and, 2000 ppm hydrogen peroxide ($H_2O_2$), 20, 60, 100, 150, and 200 ppm sodium hypochlorite (NaClO), and UV exposure doses at 6, 96, 216, 360, and $504mWs/cm^2$ were evaluated. The combined sanitizers/UV treatments resulted in greater reductions in bacterial counts than either treatment alone. The synergy values of combined ethanol/UV, $H_2O_2$/UV and NaClO/UV treatment for B. cereus were 0.14-1.59, 0.05-0.88, and 0.09-0.81 $log_{10}$ CFU/g, respectively. These findings suggest that a significant synergistic benefit results from combined sanitizer/UV treatment in eliminating food-borne pathogens on oyster mushroom.