The heated scallop shell powder, calcinated calcium (CC) alone or combination with mild heat treatment were investigated as potential sanitizers for maintaining storage quality and microbial safety of fresh-cut iceberg lettuce. Fresh iceberg lettuce leaves were cut into $3{ imes}3cm$ slices and washed in normal tap water (TW), $50{mu}L{cdot}L^{-1}$ chlorinated water (pH 6.5), $1.5g{cdot}L^{-1}$ CC, heat treatment (HT) in TW at $45^{circ}C$, and CC dissolved in TW at $45^{circ}C$ for 2 min separately. Samples were then packaged in $80{mu}m$ nylon/polyethylene bags and stored at $5^{circ}C$. Results revealed that like $50{mu}L{cdot}L^{-1}$ chlorine, washing in CC at normal water temperature was effective in reducing microbial population in fresh-cut lettuce samples. Washing with CC combined with mild HT increased an electrical conductivity of fresh-cut lettuce tissue. Combined heat treatment with washing solutions reduced aerobic plate count on fresh-cut lettuce, only in initial period of storage. But, later on heat treatment induced injury of fresh-cut iceberg lettuce resulting to more microbial population compared to non HT. On the other hand, samples treated with CC had good quality with low off-odor at the end of storage. Thus, CC, an environment-friendly sanitizer can be an alternative to HT for washing of fresh-cut iceberg lettuce without affecting sensorial quality.