We evaluated the efficacy of copper alone (Cu) or in combination with lactic acid (LA) in decontaminating leafy greens (cilantro, parsley, and dill) that were inoculated with Escherichia coli O157:H7. Samples were individually submerged in an approximately 8 log CFU/ml cocktail suspension consisting of 3 E. coli O157:H7 strains. Inoculated samples were air dried under a biosafety hood for 2 h before exposure to various treatment solutions. Individual samples were then treated with water (control), copper, lactic acid alone or with a combination of Cu/LA acid solution. Our results indicated that a reduction of at least 2.0 CFU/g of E. coli O157:H7 was achieved when a combination of 50 ppm Cu with 0.2% LA was applied. These results demonstrated that this combination treatment could be useful in improving the microbial safety of cilantro, parsley, and dill.