Microbial flora on restaurant beverage lemon slices.

The next time you order a drink, you may get more than you bargained for.

Conclusion

Although lemons have known antimicrobial properties, the results of our study indicate that a wide variety of microorganisms may survive on the flesh and the rind of a sliced lemon. Restaurant patrons should be aware that lemon slices added to beverages may include potentially pathogenic microbes. Further investigations could determine the source of these microorganisms, establish the actual threat (if any) posed by their presence on the rim of a beverage, and develop possible means for preventing the contamination of the lemons. It could also be worthwhile to study contamination on other beverage garnishes, such as olives, limes, celery, and cherries, and to investigate whether alcoholic beverages have an effect not seen with water and soda.

Reference
Loving, Anne LaGrange; Perz, John. "Microbial flora on restaurant beverage lemon slices" The Free Library 01 December 2007.