Background: Being led by the previous observation of bacterial growth and survival in the fresh-cut tomato, carrot, lettuce and cucumber, current investigation further attempted to emphasize on the growth and consequent endurance of the pathogenic bacteria within chili (Capsicum frutescens), onion (Allium cepa), capsicum (Capsicum annuum) and coriander (Coriander sativum) collected from local markets.
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