Fresh and fresh cut fruits and vegetables are occasionally contaminated with foodborne pathogens, which has led to numerous recalls and outbreaks of foodborne illness, affecting consumer confidence. Leafy greens are more difficult to decontaminate from foodborne pathogens than other types of fresh produce, and the internalization of these pathogens into the tissue of fresh produce also impedes the efficacy of sanitizers. This chapter describes the use of sodium hypochlorite, peracetic acid, chlorine dioxide, electrolytic oxidizing water, acidified sodium chlorite and ozone as sanitizers of leafy greens. The chapter describes their modes of action as well as their effectiveness and potential drawbacks in inactivating foodborne pathogens or native background microbiota.