Each year there are approximately 76 million foodborne illnesses and fresh produce is the second most common vehicle for such illnesses. Small fruits have been implicated in several notable outbreaks and under go no treatment prior to market, so as not to decrease their shelf lives. Previous research has shown that conventional sanitizers are not effective in killing food borne pathogens on small fruits. Ozone has been used as a disinfectant in the water industry for over a century, and was approved in 1997 by the US FDA for use as a disinfectant. Ozone has the ability to oxidize organic material including the cell wall of an organism. The efficacy of ozone as a water additive for washing small fruits was investigated in this research. The effects on both E. coli O157:H7 and Salmonella were investigated at a temperature 20oC on two fruits, raspberries and strawberries. Ozone was continuously bubbled into deionized water for times of 2, 4, 8, 16, 32, and 64 min. Log10 reductions of 2.6, 2.8, 2.7, 2.9, 4.8, and 4.9 CFU/g were achieved E. coli O157:H7 on raspberries and 1.1, 1.2, 2.1, 2.7, 3.4, and 3.5 CFU/g for Salmonella. For strawberries, reductions of 0.9, 1.3, 1.5, 1.8, 1.7, and 2.9 log10 CFU/g for E. coli O157:H7 and 0.5, 1.3, 1.5, 1.8, 2.0, and 3.3 CFU/g for Salmonella. These results clearly indicate that ozone has a potential to be used for the decontamination of small fruits.