The efficacy of washing with NaOCl and NaClO2 in killing S. typhimurium on contaminated sliced or shredded vegetables are shown in Table 1. Population of S. typhimurium on sliced cucumber and sliced tomatoes were reduced by 2.0 log (99%) and 1.6 log (98%), respectively, as result of 200 ppm NaOCl at 30 min. Treated produce with 200 ppm for up to 30 min could reduce cells more on shredded cabbages and shredded carrots by 2.6 and 3.3 log, however, at these conditions caused these prepared produce wilt and pale.