Electrolyzed water has many potential applications, the primary one being the eliminating microorganisms in the food industry. However, this application is limited by high chlorine levels. Tap water-based neutral electrolyzed water (TNEW) has the advantage of relatively low chlorine concentration (1.7–4.6 mg/L), but its sterilization effect is limited. In this study, TNEW was combined with citric acid (CA) solution, resulting in strong synergistic inactivation effect on Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel surfaces. Simultaneous treatment of stainless steel with TNEW [available chlorine concentration (ACC) of 4.97 mg/L] and 0.1% CA for 15 min resulted in 4.78-, 4.26-, and >5.69 log CFU/cm2 surface reduction in E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively, which was a synergistic cell count reductions of 3.25, 2.83, and >3.84 log units, respectively. Fluorescence and RT-qPCR analyses identified synergistic production of intracellular reactive oxygen species (ROS), damage to the cell membrane resulting from lipid peroxidation, and DNA damage as the major factors contributing to the synergistic lethal effect. The results of this study suggest that the TNEW–CA combination treatment can be applied as a potential substitute for conventional electrolyzed water treatment for food contact surface disinfection.