Effects of solid state fermentation with Lentinus edodes on antimicrobial activity of cranberry pomace were investigated against Listeria monocytogenes, Vibrio parahaemolyticus and Escherichia coli O157:H7. Cranberry pomace inoculated with L. edodes spores was incubated at 28C for 20 days. Antioxidant potential, changes in phenols profiles and antimicrobial activity during this time were assessed. Solid state fermentation increased the antimicrobial activity of cranberry pomace extracts in terms of increased levels of total soluble phenols, enrichment of ellagic acid and increased antioxidative activity. Inhibition of L. monocytogenes was well correlated with all 3 of these factors, while inhibition of E. coli and V. parahaemolyticus was correlated with the highest levels of ellagic acid and/or antioxidant potential, as measured by beta-carotene oxidation. It is suggested that the antimicrobial sensitivity of the 3 pathogens tested may be attributed to disruption of membrane integrity, blockage of membrane ion channels or inhibition of ATP synthesis as a result of electron transport chain disruption. Furthermore it is suggested that bioprocessing using L. edodes, has the potential to extend the application of cranberry pomace as an antimicrobial extract in foods and feeds.