Abstract: Vegetable salad is a very common food accompaniment in Nigeria. The vegetables that usually make up this recipe include tomatoes, cucumber, carrots, cabbage and lettuce. They are sold in almost every market, and can be seen hawked around by traders. Fruits and vegetable have been identified as significant sources of pathogens and chemical contaminants (Uzeh et al., 2009). As a result, environmental and food microbiologists have continued to identify and suggest control measures for hazards at all stages in the supply chain (Johngen, 2005). Khan et al, (1992) reported that bacterial contamination results from various unsanitary cultivation and marketing practices, In another study, Tambekar et al. (2006) reported that bacterial contamination of salad vegetable was linked to the fact that they are usually consumed without any heat treatment. These vegetables can become contaminated with pathogenic microorganisms during harvesting, through human handling, harvesting equipments, transport containers, wild and domestic animals pathogens from the human and animal reservoir as well as other environmental pathogens can be found at the time of consumption. Although spoilage bacteria, yeast and mould dominate the micro flora on row fruits and vegetable, the occasional presence of pathogenic bacteria, parasites and viruses capable of causing human infection has also been documented (Hassan et al., 2006).