This study was conducted to investigate the antibacterial activity and shelf-life extension effect of iceberg lettuce packed in BN/PE film. The BN/PE film has a strong microbial suppression effect on pathogenic bacteria such as Escherichia coli, Salmonella enteritidis, and S. typhimurium. The number of psychrophiles and mesophiles during 5 days of cold storage of fresh-cut iceberg lettuce at $10^{circ}C$ packaged in BN/PE film was strictly suppressed in comparison with other tested films (OPP, PE, and PET film). When fresh processed iceberg lettuce was processed and stored under the current conditions, the shelf-life of the product was longer than 5 days in the BN/PE film package, whereas the shelf-life when using the other films tested, PE, OPP and PET, was no longer than 3-4 days. The decay rates of the iceberg lettuce packed in the BN/PE film was maintained at $29.8{pm}2.1%$ on the 5th day of preservation. The samples packed in BN/PE film maintained an excellent visual quality during the 3 days of storage without significant differences in comparison with the initial visual quality. No browning was observed in the samples packed in BN/PE film for up to 3 days. The texture of shredded iceberg lettuce packaged in BN/PE film remained unchanged up to 3 days, and then a moderate decrease in texture was observed after 4 days of storage. In addition, the overall acceptability of fresh-cut iceberg lettuce packaged in BN/PE film did not change for up to 3 days, whereas the samples packaged in the other films were inedible by 3 days of storage. In conclusion, the shelf-life of fresh-cut iceberg lettuce packaged in the BN/PE film was extended to more than 5 days at $10^{circ}C$, whereas that in the other films was 2 days at $10^{circ}C$. Therefore, the shelf-life extension effect of the fresh-cut iceberg lettuce in BN/PE film packaging was very effective compared with the other films tested.