This experiment was carried out to evaluate the sanitary quality of cultured vegetables and to check the removing rate of bacteria by treating methods such as washing with tap water or commercial detergent, or blanching. Samples collected from farm land located at Busan suburbs and markets were Fragaria chiloensis var. ananasa, Lycopersicum esculentum, Capsium longum, Cucumis sativus, Lactuca scariola var. sativa leaf of Perilla frutescens var, japonica, Oananthe stolonifera and Allium odoium. Fecal coliform MPN was ra god from less than 30 to 430,000 per 100 grams of samples examined while plate count was $7.2 imes10^3;to;2.2 imes10^7$ per gram. Usually contamination rate of fecal coliform of leaf vegetal)les was much higher than that of fruit vegetables. Removing rate of bacterial density of vegetables by washing three times with tap water was about $70\%$ in fruit vegetables, about $20\%$ in leaf vegetables but it was about $80\%$ in leaf vegetables by washing with a commercial detergent. Sirvival rate of viable cell count of leaf vegetables was less than $0.1\%$ after blanching for one minutes in boiling tap water, Composition of coliform was $18\%$ Escherichia coli group, $22\%$ Citrobacter freundii group and $60\%$ Klebsiella aerogenes group, among Escherichia coli, type I being $16\%$ in total. The coliform detection from BGLB gas positive tubes being planted with various vegetables was about $80\%$ in the result of IMViC reaction.