We conducted an experiment by swabbing 15 lemons served at 15 restaurants, with a culture swab used in hospitals.

After getting samples, we took the swabs to Jefferson Community College, where the clinical biology class put the swabs on three plates to see what kind of bacteria would grow.

"When I looked at 48 hours, I was quite surprised they grew the organisms in the amount they grew," said Connie Moore, clinical biology instructor.

The results showed five out of the 15 lemons tested had matter that could be of a fecal origin.

"Also some fecal material, which could come from a person going to the bathroom and not washing their hands and handling the lemon," Moore said.

Six out of the 15 lemons had yeast on them, which could likely mean lemons could be ready to mold.

Only three of the fifteen lemons tested came out perfectly clear. Those odds aren't good enough for some valley customers.

"I'm surprised at the number of places you found problems," said Jeff Miller, of Glendale, W.Va.

"Nowadays you have to watch everything," said Brenda Rinkes, of Mingo Junction, Ohio.

While we did find bacteria growing, Moore said it was not enough to make anyone sick.

We can't identify the restaurants we tested because to make sure we got the best results, we didn't want them to know we were coming.

We also tested two lemons straight from a grocery store, both washed and unwashed.

Those tests came back clean without any organisms growing.

To avoid getting bacteria from a lemon in your drink, you can just squeeze the lemon into your drink and then toss the lemon aside.