Baby spinach was experimentally contaminated with Salmonella and E. coli O157:H7. Then, for the sanitation of contaminated spinach samples were treated control (group 1, without any sanitizer), containing sodium hypochlorite and chlorine (group 2), containing potassium salts (group 3), containing chlorine (group 4), containing herbal thyme oil, sunflower lecithin and lactic acid (group 5) sanitizers for 1, 5, and 10 minutes. Following the treatment of the sanitizers to baby spinach, the changes in the number of Salmonella and E. coli O157:H7 were found statistically significant between the control group and the treatment groups (P<0.05). The highest reduction in the number of Salmonella and E. coli O157:H7 was determined the treatment of these sanitizers for 10 minutes in the 2^nd and 4^th groups, with 2.75 log cfu/cm² and 2.55 log cfu/cm², respectively (P<0.05). After storing baby spinach for 24 hours at 4 ⁰C, the highest decrease in the number of Salmonella and E. coli O157:H7 was determined in the 4^th group with 3.22 log cfu/cm² and 3.09 log cfu/cm², respectively (P<0.05). The results of this study show that although sanitizers caused >1 log reduction in the number of Salmonella and E. coli O157:H7 in baby spinach, none of these sanitizers was effective in providing >5 log reduction in the numbers of the pathogens.