Crevices are a common structural feature of leafy greens. Microbes, including pathogens that cause illness in humans, can hide in these crevices. When leafy greens are washed in chlorinated water, as is the common industry practice, this liquid sanitizer does not have time to penetrate crevices and kill the microbes. Using a sanitizer with a higher diffusivity, such as ozone gas, makes it much more likely that microbes in crevices will be contacted and killed. Part of the "Killing Pathogens on Leafy Greens" series.