This paper describes the sterilization ability of dielectric heating by counting the number of viable bacteria on salmon before and after heating, with the aim of commercializing a low-temperature cooker using dielectric heating. In dielectric heating, the food is sandwiched between two copper plate electrodes and an alternating current with a frequency of 600 to 800 kHz was applied. Salmon were heated by dielectric heating, killing 97.8-99.7% of the bacteria on their surfaces. In addition, a comparison of low-temperature cookers using dielectric heating and low-temperature cooking using a hot water bath, which is currently widely used, revealed that they have the same level of sterilizing ability. When current was applied without heating the food, bacteria multiplied by more than 1.7 times, indicating that current has no sterilizing ability at frequencies between 600 and 800 kHz.