Shallot (Allium ascalonicum L.) is one of the most ingredients commonly used in Asian cuisine preparation. However, it poses a safety risk due to the microbial contamination. The ideal conditions for processing peeled shallot processing were pre-treated with hot water (HW) followed by 100 ppm acidified sodium chlorite (ASC) solution and packed under vacuum packaging (VP), then stored at 5±2°C. This condition reduced the loads of aerobic bacteria, yeasts and molds during storage by 0.68-0.80 and 0.46-0.95 log CFU/g FW, respectively, which was better than the control samples. There was a slightly increased in weight loss and total phenolic content during cold storage. The combination treatments of HW and ASC packed under VP had no affected on weight loss and antioxidant capacity as compared to control sample throughout the storage period.