Fresh fruits and vegetables are an essential part of the world populations' diet, contributing essential vitamins and minerals, and they are often eaten raw or minimally processed. Fruits and vegetables grown using conventional agricultural methods are at risk from microbiological contamination and foodborne illness relating to the consumption of produce is widely reported throughout the world, as illustrated by recent figures from the USA (at least 713 produce related outbreaks between 1990 and 2005) and UK (88 outbreaks between 1996 and 2006). Better understanding of produce decontamination is essential to support industry in assuring the safety of fruit and vegetable products, thus contributing to consumer health protection. The purpose of this study was to establish the current state of knowledge on industrial produce decontamination techniques and to identify and prioritise research gaps regarding practical and effective mechanisms to reduce microbial loading of produce with particular reference to industrially cut, washed and prepared fresh produce. Using suitable keywords, a literature review was executed using academic databases and industry sources to identify current literature on different decontamination technologies. Efficacy of approaches was compared to that of chlorine washing, the most common decontamination method used by the fresh produce industry. Findings indicate that the identified technologies had varying efficacy of microbiological reduction when compared to chlorine, and the reductions achievable across a range of methods are limited, giving rise to food safety concerns. In addition, the results demonstrate that there has been limited consideration given to several key factors, namely industrial application of the technology approaches, organoleptic acceptability of the product, whether the microbiological reduction could be sustained throughout the life of the product and consumer acceptability of the technology. This preliminary study has highlighted concerns about the efficacy of existing produce decontamination techniques and identified research gaps regarding efficacy and industrial application of new decontamination technologies. ► The paper investigates current literature on fresh produce decontamination methods. ► Microbiological reduction is evaluated for various decontamination technologies. ► Different technologies have varying efficacy on microbiological reduction. ► Highlights a need for practical alternatives to chlorine washing to be found. ► Suggests further work on industrial use, organoleptic and consumer acceptability.