<![CDATA[Background: Lettuce (Lactuca sativa) is commonly consumed raw as a salad, making it highly susceptible to contamination by pathogenic bacteria. This study aims to identify the presence of pathogenic bacteria on raw lettuce to offer an alternative method for handling these pathogens and improving public health. Method: In this research, lettuce samples were bacteriologically tested to identify the presence of pathogenic bacteria. Isolation was performed using selective media, Salmonella-Shigella (SS) agar and Eosin Methylene Blue (EMB) agar, to obtain pathogenic bacteria. Identification was conducted through macroscopic and microscopic examinations, as well as biochemical tests, including indole, Methyl Red, Voges-Proskauer, citrate, motility, and catalase tests. Results: The results of the study revealed the presence of four bacterial isolates: SS 1, SS 2, EMB 1, and EMB 2. Based on the study and identification using "Microbiology: A Laboratory Manual 12th Edition," isolates SS 1, EMB 1, and EMB 2 were identified as Alcaligenes sp., while isolate SS 2 was identified as Proteus sp. Conclusion: These findings provide essential knowledge for managing pathogenic bacterial contamination on lettuce, potentially enhancing food safety and public health.]]>
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