Lettuce is a vegetable that is always consumed raw. The number and types of microorganisms that may be found on
the lettuce leaves depend on growing, harvesting, and particularly on handling practices, like proper washing and
preparing lettuce before eating. The aim of this study was to investigate the effect that washing under running water
has on the microbiological status of lettuce leaves purchased from the local market place in Banja Luka. Smears were
taken from the obverse and reverse sides of lettuce leaves, and the total count of aerobic mesophilic bacteria, yeasts
and molds was determined as well as the presence of sulphite-reducing clostridia, the coagulase positive
staphylococci, Salmonella species, and Escherichia coli. The analysis showed that the washing reduced the total count
of aerobic mesophilic bacteria by approximately 10 times, and the total count of yeasts and molds by approximately 8
times. Of the lettuce samples examined, 66,67% contained sulphite-reducing clostridia and 13,33% Salmonella
species, before the washing. The number of samples with sulphite-reducing clostridia was reduced by five times after
the washing, but the number of samples contaminated with Salmonella species remained the same.
