Reduction of Salmonella Typhimurium and Listeria monocytogenes on produce by trisodium phosphate

► Trisodium phosphate (TSP) against Salmonella Typhimurium and Listeria monocytogenes on produce. ► TSP (20 mg/ml) reduced S. Typhimurium by 5-6 log10 CFU/ml on lettuce and peppers after 15 and 30 s. ► TSP (50 mg/ml) reduced S. Typhimurium to undetectable levels on both produce at both contact times. ► Negligible reduction was obtained by 20 and 50 mg/ml TSP after even 5 min on L. monocytogenes.