Lycopersicon esculentum (tomato) is a fleshy berry that is highly perishable and prone to microbial spoilage. The presence of some microorganisms of public health significance makes it a potential health hazard to consumers. There is therefore the need to determine the food safety and public health implications of some of the microorganisms present in it. The aim of the study was to isolate, identify and compare the incidence of the organisms that could be potential pathogens among the four

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... es of tomato samples used in the investigation. Seven batches of tomato samples were obtained from two (2) major produce markets in Lagos Nigeria. A total of 40 isolates were obtained from the tomato samples. Staphylococcus aureus (22.5%), Escherichia coli (15%), Bacillus species (20%) and Salmonella species (5%) were among the bacteria isolated from the tomato samples. The average pH values of the tomato samples ranged from 4.34 to 4.60 while the average moisture content of the tomato samples was between 12% and 95.1%. The results showed that the freshness and hardness of tomato samples were important factors which determine the types of bacteria found on them. As some of the bacterial genera identified are potential food-borne pathogens that could pose some public health challenges, proper handling and adequate cooking before consumption is suggested.