AbstractThis study determined the antimicrobial activities of acetic acid, citric acid and lactic acid against four Shigella species: S. sonnei, S. flexneri, S. boydii and S. dysenteriae. Minimal inhibitory concentrations of acetic acid and citric acid against Shigella were 200 and 300 ppm, respectively. But S. sonnei was 400 ppm. Lactic acid (0.5%) in tryptic soya broth inhibited the growth of all Shigella species. Citric acid weakly inhibited the growth of S. flexneri, but it strongly inhibited the growth of S. dysenteriae, resulting in a 5‐log reduction. Acetic acid exhibited the weakest antimicrobial activity among the tested organic acids but produced the highest ratios of injured cells. When artificially inoculated lettuce was dipped in 1% organic acid solutions, the growth of S. flexneri, S. dysenteriae and S. boydii were reduced by 2 logs. And the growth was further reduced by lactic acid as the dipping time increased. The antimicrobial activities of organic acids against Shigella species differed. Acetic acid exhibited the greatest antimicrobial activity in the paper disk diffusion experiment, but lactic acid was the most effective antimicrobial agent against Shigella species artificially inoculated on lettuce.Practical ApplicationsShigellosis induced by Shigella species results in at least 600,000 deaths worldwide each year. And in the U.S.A., it is a major bacteria involved in food poisoning, reported in 10,000–20,000 patients. In the present study, organic acids were used as basic materials for controlling Shigella species, and there are potential for organic acids, which are natural antimicrobials, to be used in the development of eco‐friendly reduction technology on Shigella species.