Synergistic effects of combined treatment of sanitizers, including ethanol, hydrogen peroxide ($H_2O_2$), sodium hypochlorite (NaOCl), and UV radiation on eliminating Staphylococcus aureus ATCC 35556 found in oyster mushrooms were evaluated. Various concentrations of ethanol (10, 30, 50, and 70%), $H_2O_2$ (100, 500, 1000, 1500, and 2000 ppm) and NaOCl (20, 60, 100, 150, and 200 ppm) were tested along with various UV exposure doses (6, 96, 216, 360, and $504mWs/cm^2$). The combined sanitizers/UV treatments produced greater reductions in bacterial counts than either treatment alone. The synergistic values of combined ethanol/UV, $H_2O_2$/UV, and NaOCl/UV treatment with regards to the elimination of S. aureus were 0.93-2.35, 0.07-0.93, and $0.06-0.89log_{10}$ colony forming unit (CFU)/g, respectively. These results suggest that the significant synergistic benefit in eliminating food-borne pathogens on oyster mushroom results from combined sanitizer/UV treatment.