[en] Ready-to-eat salad is categorized as a high-risk food. Efforts are needed to eliminate such risks, such as gamma irradiation The study aims to verify whether gamma irradiation utilization is effective to improve ready-to-eat salad safety while maintaining its physical and chemical properties and to examine pathogenic bacteria sensitivity towards irradiation and antibiotics. The samples are leaf lettuce (Lactuca sativa L. var. crispa) and Japanese cucumber (Cucumis sativus L. var. kyuri) with irradiation doses of 0.5 and 1 kGy (dose rate 1 kGy/h). Microbiological tests, physical examination, moisture content and crude fiber content were performed. Gamma irradiation on leaf lettuce and Japanese cucumber with doses of 0.5 and 1 kGy was proven to improve the quality of ready-to-eat salad by reducing contamination up to 3 microbial log cycles, while maintaining its physical and chemical properties. The sensitivity of E. coli bacteria from leaf lettuce to irradiation and antibiotic is higher compared with Japanese cucumber. (author)