On the 1st day of storage, the enterobacteria counts for “four season salad” packaged in the active samples showed a significant decrease in comparison with the control sample. OEO and CITRAL samples had reductions of 1.38 log and 2.13 log respectively. With storage time, there was no measurable effect. It should be noted that high levels of enterobacteria are common in raw vegetables and it is reported that they are not used to indicate the microbiological quality of fresh vegetables