Bacteriological Quality Of Some Processed Sliced Hawked Fruits Sold In Umudike Market, Umuahia

ABSTRACT

The study of microbiological analysis of hawked sliced fruits in selected location (Isigate/ Ahieke, School gate) of Umudike was carried out. Result of the total bacteria counts of the collected hawked sliced fruits ranged from 1.0 x 103 to 7.0 x 102 cfu/ml with sample A (watermelon from Ahieke market) having the highest count (6.0 x l03) and sample B (pineapple from Isi gate) having the least count (l.OxlO6). Bacteria isolated from the collected and analyzed hawked sliced fruit samples were identified as Staphylococcus aureus, Escherichia coli, Proteus spp, Streptococcus spp and Krebsiela spp. Result of percentage frequency of occurrence of the bacteria isolated from sliced hawked fruit samples collected showed that Escherichia coli had the highest of occurrence (6.0 x 103) in water melon samples compared to Escherichia coli (7.0xl02) in paw¬paw samples and Staphylococcus aureus (6.0 x 103) in water melon sample. The result of percentage frequency of bacteria isolated from the collected and analyzed hawked sliced fruits also revealed that Escherichia coli had the highest count of (7.0 x 102) in paw-paw and the least (1.0 x 103) in both pineapple and water melon.

TABLE OF CONTENTS

CERTIFICATION ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ i

DEDICATION ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ ii

ACKNOWLEDGEMENT ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ iii

TABLE OF CONTENTS ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ iv

LISTS OF TABLE ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ viii

ABSTRACT ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ ix

CHAPTER ONE 

1.0 ﾿ Introduction ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 1

1.1 ﾿ Objectives of the study ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 2

1.2 ﾿ Justification ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 2

CHAPTER TWO

2.0 ﾿ Literature review ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 3

2.1 ﾿ Processed fresh fruits ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 3

2.2 ﾿ Types of fruits ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 4

2.2.1 Simple fruits ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 4

2.2.2 Aggregate  fruits ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 4

2.2.3 Multiple fruits ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 5

2.3 ﾿ Nutritional value of fruits ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 5

2.3.1 The uses of fruits ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 5

2.4 ﾿ Recent trends in outbreak of consumption of 

6contaminated ready-to-eat fruits ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 6

2.5 ﾿ Sources of fruits contamination ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 7

2.6 ﾿ Factors that enhance microbial load in some hawked 

fruits - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 8

2.6.1 Intrinsic factors ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 8

2.6.2 Extrinsic factors ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 9

2.7 ﾿ Food borne diseases ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 10

2.7.1 Botulism ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 11

2.7.2 Listeriosis ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 12

2.7.3 Escherichia coli 0157 and other related 

enterotoxigenic producing E. coli infections ﾿ - ﾿ - ﾿ 12

2.7.4 Shigellosis ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 13

2.7.5 Campylobacter spp related food-borne infections ﾿ - ﾿ 13

2.7.6 Cholera ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 14

2.7.7 Bacillus spp related infections ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 14

2.7.8 Staphylococcal food-borne infections ﾿ - ﾿ - ﾿ - ﾿ 14

2.8 ﾿ Benefits associated with some hawked fruits ﾿ - ﾿ - ﾿ 15

2.9 Safety regulations for the growing, preparation 

and storage of fruits ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 16

CHAPTER THREE

3.0 ﾿ Materials and methods ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 17

3.1 ﾿ Study area ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 17

3.2 ﾿ Sample collection ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 17

3.2.1 Sample transportation - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 17

3.3 ﾿ Materials used ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 17

3.3.1 Media ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 17

3.3.2 Laboratory equipments ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 17

3.4 ﾿ Methods ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 18

3.4.1 Plating procedure ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 18

3.4.2 Determination of total bacteria and fungal counts ﾿ - ﾿ 18

3.4.5 Purification of isolates ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 18

3.5 ﾿ Characterization and identification of bacterial isolates ﾿ 18

3.6 ﾿ Characterization and identification of fungal isolates ﾿ 19

CHAPTER FOUR

4.0 Result ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 21

CHAPTER FIVE 

5.0 ﾿ Discussion ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 27

5.1 ﾿ Conclusion ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 28

5.3 ﾿ Recommendation ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ - ﾿ 29

﾿ References 

﾿ Appendix