100 min ultrasound + 200 ppm NaOCl has additional 1.67 log-reduction of C. sakazakii on head lettuce.
100 min ultrasound + 200 ppm NaOCl has 1.08 log-synergistic values of C. sakazakii on head lettuce.
pH and °Brix in head lettuce after combined treatment did not differ compared with ultrasound or NaOCl alone.
100 min ultrasound + 200 ppm NaOCl enhance the microbial safety of leafy vegetables without changes in food qualities.