The antagonistic effects of mixed lactic acid bacteria cultures against foodborne pathogensrn(Staphylocuccus aureus ATCC 25923, Shigella boydii clinical isolate, Pseudomonas aeruginosarnATCC 25853) were evaluated on pasteurized ayib stored at room temperature. The lactic acidrnbacteria were tested for acid tolerance at pH 2, 2.5 and 3 for three and six hrs, bile tolerance forrn24 and 48 hrs at 0.3% (W/V) bile salt concentration and antimicrobial effect on selectedrnfoodborne pathogens by co-culture assay in laboratory medium. Out of the 11 LAB isolatesrntested for acid tolerance 6 isolates showed survivals at pH 2.5 and pH 3 for 3 hrs and mostrnisolates showed better tolerance to bile salt up on 24 and 48 hrs. Compared to the controlrn(without any LAB bacteria), Ps. aeruginosa were inhibited by all six isolates to varying degreernwhile, Sh. boyidii and S. aureus were inhibited by five of the isolates. Mixed LAB cultures of 106rncfu/g and test pathogens of 103 cfu/g were added together and separately in to ayib collectedrnfrom Shola market and pasteurized. The effects of LAB against the foodborne pathogens werernfollowed in ayib stored at ambient conditions for 9 days. The antagonistic effect of mixed LABrnreduced the pathogens population by more than 2 log units on average on the 6 day. Completernelimination of the test organisms was achieved on day 5, 6, and 7 for Ps. aruginosa, S. aureusrnand Sh. boyidii respectively. The result indicated the mixed LAB cultures eliminate the testrnpathogen.rnKey words: Ayib, Lactic acid bacteria, foodborne pathogens, antimicrobial effect