Lettuce is a popular vegetable, primarily for fresh consumption, and is typically grown with manure-based fertilizers. However, this method raises the danger of infection with Escherichia coli (E. coli), a bacteria present in feces that has been identified as a gastrointestinal tract. This purpose of this study was to evaluate the effectiveness of pineapple juice and biofermented juice obtained from pineapple peel in reducing E. coli contamination in lettuce by assessing bacterial levels after immersion in the different treatment solutions. Pineapple juice includes natural acids and enzymes like bromelain, which have been demonstrated to have antibacterial properties. Furthermore, biofermented pineapple peels juices include helpful microbes, they may contribute to an environment that suppresses E. coli. E. coli was conducted using the spread plate technique on Eosin Methylene Blue (EMB) agar, using sterile distilled water as a control. Biofermented pineapple peels showed significantly greater efficacy than that of pineapple juice (p < 0.01). Pineapple juice, regardless of concentration, did not show a statistically significant difference (p > 0.05), whereas all tested concentration of biofermented pineapple peel solution produced statistically significant reduction in E. coli (p < 0.01). Among them, the 25 % concentration demonstrated the highest efficacy in reducing E. coli levels by 1.98 log10 CFU/g more than washing with distilled water (p < 0.01). Notably, the 25 % concentration of biofermented juice from pineapple peel had the ability to reduce E. coli to undetectable levels within 30 minutes. This study demonstrates the potential of biofermented juice from pineapple peel as a natural disinfectant that improves food safety while minimizing organic waste. Its manufacture adheres to circular economic concepts and promotes environmental sustainability. Technology addresses the rising need for chemical-free, clean-label solutions. It offers a practical, low-cost alternative for smallholder farmers and local food producers. Overall, this approach has a significant impact on public health, sustainable innovation, and the effective utilization of waste.