The major sanitizers (chlorine, bromine, iodine, trisodium phosphate, quaternary ammonium compounds, acids, ozone) used for vegetable decontamination were summarized. The advantages and disadvantages were also disoussed.

• 摘要综述了净菜常用的消毒杀菌剂如卤素及卤素化合物、离子化合物质、有机酸、活性氧化合物等各自的优缺点。