en تخصصي Special Original article Original article <p style="text-align: justify"></p> <p style="text-align: justify"><span style="font-family:times new roman"><strong>Background:</strong> The criteria for the quality control of Iranian fresh produce are the total microbial count, Enterococcal count and the detection of<em> Escherichia coli</em>. The aim of this study was to assess microbial contamination of fresh vegetable and salad samples consumed in Tehran, Iran.</span></p> <p style="text-align: justify"><span style="font-family:times new roman"><strong>Methods: </strong>From May to October 2013, freshly vegetable (n=100) and salads (n=100) samples were randomly collected in three area of Tehran including Islamshahr (n=35), South of Tehran (n=30) and Shahr-e-Rey (n=35). The samples were tested microbiologically according to institute of standards and industrial research of Iran (ISIRI) for determination of total microbial, Enterococcal and <em>E<span dir="RTL">.</span> coli</em> count. The results were analyzed by SPSS software.</span></p> <p style="text-align: justify"><span style="font-family:times new roman"><strong>Results:</strong> Overall, 71% of salad and 82% of vegetable samples had contamination rate more than acceptable limits in the case of at least one of the three microbial parameters. All of spinaches, wheat sprouts, mung bean sprouts, mixed leafy vegetables, Kuku vegetables, and green peppers were exceeded acceptable limits at least in case of one parameter. From 71 ineligible salad samples, 24 samples (68.6%) were for Islamshahr, 26 samples (74.3%) for South of Tehran and 21 ones (70%) for Shar-e-Rey, with no significant difference (<em>p</em>>0.05).</span></p> <p style="text-align: justify"><span style="font-family:times new roman"><strong>Conclusion:</strong> This study showed poor microbiological quality of salad and fresh vegetables used in Tehran. Measures to reduce the contamination might be advised such as a proper handling and washing before consumption of these products as well as public education and awareness.</span></p> Colony Count, Microbial, Enterococcus, Escherichia coli, Vegetables 139 143 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1-119&slc_lang=en&sid=1 M.M. Soltan Dallal msoltandallal@gmail.com Yes Food Microbiology Research Center, Tehran University of Medical Sciences, Tehran, Iran M. Shojaei No Division of Food Microbiology, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran M.K. Sharifi Yazdi No Zoonosis Research Center, Tehran University of Medical Sciences, Tehran, Iran S. Vahedi No Department of Anesthesia, School of Allied Medicine, Tehran University of Medical Sciences, Tehran, Iran