To prevent potential food safety issues in avocado production in Hawaii, this study investigated fate of a dangerous foodborne pathogen, Salmonella, on avocados. We also explored effective methods in decontaminating avocados. We artificially contaminated local avocados with Salmonella and stored them at 21°C or 7°C for 10 and 14 days, respectively. Salmonella survived better on avocados at 21°C and maintained its population at 7°C. When washed the contaminated avocados with sanitizers, 20 ppm chlorine dioxide and 100 ppm peroxyacetic acid killed all Salmonella while chlorine-based bleach did not.