CapítuloAbstract: Pathogenic bacteria are developing resistance to some excessively used chemical disinfectants, in particular, to chlorine-based solutions. Increased attention has been paid to technologies that kill or remove pathogens on the surface of fresh products of vegetable origin. Among these technologies, ultrasound (US) is particularly promising, because it ensures the safety and quality of treated products, and can be combined with other sanitizers to produce an additive effect. Numerous reports indicate that some of these combinations increase their individual efficiency, and promote a significantly decreased pathogen population, without significant loss of their sensorial attributes. This information is of special importance for the minimally processed food industry, because the use of innovative sanitizing treatments improves the efficacy of pathogen inactivation on fresh fruits and vegetables, as well as their safety.