| Summary: | The use of contaminated water to irrigate crop plants poses a risk to human health from the bioaccumulation potential of microcystins (MCs) in the edible tissues of vegetable plants. The main objective of this study is to determine the concentration of total microcystins (MC-LR and MC-RR) in leafy green plants (<i>Lactuca sativa</i> L. <i>var. longifolia</i> and <i>Eruca sativa</i>) that have previously been irrigated with polluted water. Integrated water samples were collected by cleaned plastic bottles at a depth of about 30 cm from one of the sources of water used to irrigate agricultural lands for crop plants. At the same time, samples from plants were also collected because this water from the lake farm is used for the irrigation of surrounding vegetable plants such as <i>Lactuca sativa</i> L. <i>var. longifolia</i> and <i>Eruca sativa</i>. The dominant species of cyanobacteria in water samples are <i>Microcystis aeruginosa</i> (<i>Kützing</i>) and <i>Oscillatoria limnetica Lemmermann</i>, which were detected with an average cell count 2,300,000 and 450,000 cells/mL, respectively. These two dominant species in water produced two MCs variants (MC-LR, -RR) that were quantified by high-performance liquid chromatography (HPLC). Dissolve and particulate MCs were detected in the irrigation waters by HPLC with concentrations of 45.04–600 μg/L. MCs in the water samples exceeded the WHO safety limit (1 μg/L) of MC in drinking water. In addition, the total concentration of Microcystin in <i>Lactuca sativa</i> L. <i>var. longifolia</i> and <i>Eruca sativa</i> were 1044 and 1089 ng/g tissues, respectively. The estimated daily intake (EDI) of microcystins by a person (60 kg) consuming 300 g of fresh plants exceeded the total daily intake guidelines (0.04 μg kg<sup>−1</sup> body weight) for human food consumption. According to the findings of this study, irrigation water and plants used for human consumption should be tested for the presence of MCs regularly through critical and regularly monitored programs to prevent the accumulation and transfer of such toxins through the food web.
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