The highest level of coliforms was found in bean sprouts and fresh-cut salad, with 50% of samples containing more than 5 log cfu/g. Like coliform counts, the highest counts of yeasts and moulds were obtained in bean sprouts and fresh-cut salads. Fresh-cut salads also had the highest mean psychrotrophic plate count of 4.9 log cfu/g. Although no E. coli O157:H7 or Salmonella spp. was detected in the fruits and vegetables analysed in this study, high bacterial counts, especially in bean sprouts and fresh-cut salad, imply that effective control measures should be implemented to improve the microbiological quality of fresh produce sold in Singapore.