Chlorine dioxide (ClO2) is widely used for sanitizing food-contact surfaces, but studies on ClO2 foam formulations are limited. In particular, the effect of surfactants, which are required to generate foam, on the antimicrobial activity of ClO2 foam has not been extensively investigated. This study examined the effects of various surfactants on the antimicrobial efficacy of chlorine dioxide (ClO2) foam against Salmonella enterica on stainless steel surfaces. ClO2 solutions at 100 and 200 μg/mL showed significant bactericidal activity, achieving up to complete sterilization at 200 μg/mL. Surfactants from four classes including anionic (sodium dodecyl sulfate), cationic (cetylpyridinium chloride and cetyltrimethylammonium bromide), amphoteric (coco betaine and lauryl betaine), and nonionic (Triton X-100 and Tween 80) were evaluated in foam formulations. Amphoteric surfactants enhanced the antimicrobial effect of ClO2 most effectively, resulting in reductions of up to 4.1 log CFU per coupon. Cationic surfactants also improved efficacy, while nonionic surfactants reduced it. Although surfactants decreased ClO2 concentration by approximately 10%, antimicrobial performance remained highest with amphoteric surfactants. These findings demonstrate how surfactant chemistry influences ClO2 foam sanitizers and provide guidance for the design of effective disinfection systems for food-contact surfaces.