The addition of ultrasound led to greater reductions of S. Typhimurium and E. coli O157:H7 on romaine lettuce and tomato surfaces when compared to NEO or DI water only treatments. Higher ultrasonic power resulted in greater reductions at the same treatment time and the combination of NEO water with ultrasound was the most effective of all treatments studied. The findings obtained suggest that ultrasound incorporation in an automated washer can be useful for sanitizing fresh produce due to its effectiveness in reducing pathogens and also its ability to prevent cross contamination