Technical Abstract: Pulsed magnetic field treatment has shown a great potential in non-thermal treatment in food processing to inactivate microorganisms. The objective of this study was to investigate the effect of medium parameters such as temperature (8-40°C), pH (3-9), and initial numbers of microorganisms (105-109cfu/ml) on the inactivation rates of Escherichia coli, Staphylococcus aureus, Saccharaomyces cerevisiae and Bacillus subtilis subjected to pulsed magnetic field treatment. The results showed that the survival of the microorganisms decreased with the increase in the temperature, but the survival was much less than that treated with the same temperature of traditional thermal inactivation. The high and low pH vales were more effective in microorganism inactivation than at the neutral pH. The results also showed that the survival rate of the microorganisms decreased with the increase in the concentration of Na+ and the initial numbers of microorganisms. The inactivation sensitivities of different microorganisms to the treatments were different. In general, S. cerevisiae and B. subtilis had the lowest and highest survival rates, respectively. The survival rate of S. cerevisiae also increased with the increase in the content of dextrose, lactose, or peptone, but decreased with the increase in the content of alcohol or casein. The results provided the essential information of effectiveness of pulsed magnetic field treatment for food processing.