The effect of aqueous chlorine dioxide ($ClO_2$) combined with UV-C irradiation on the postharvest quality of cherry tomatoes were examined. Cherry tomatoes were inoculated with Salmonella enterica serotype Typhimurium and Escherichia coli O157:H7, and then treated with $10mg{cdot}L^{-1};ClO_2$, $5kJ{cdot}m^{-2}$ UV-C, and a combination of $ClO_2$/UV-C treatment. The populations of S. Typhimurium and E. coli O157:H7 in cherry tomatoes were reduced by 2.53 and 2.26 log CFU/g after treatment with aqueous $ClO_2$, respectively. Treatment with UV-C irradiation also reduced the populations of S. Typhimurium and E. coli O157:H7 by 2.58 and 2.65 log CFU/g, respectively, compared to the control. However, the combined treatment of $ClO_2$/UV-C irradiation completely eliminated the inoculated bacteria during storage. Color measurement indicated that Hunter L, a, and b values were not significantly different among the treatments during storage. Therefore, these results suggest that the combined aqueous $ClO_2$ and UV-C treatment could be useful in improving microbial safety of cherry tomatoes during storage without impairing the quality.