DETERMINATION OF MICROBIAL LOADS OF SOME COMMON FRUITS SOLD IN UMUAHIA METROPOLIS

ABSTRACT

Fruits are dependable source of vitamins, it is rich in fiber, electrolytes, minerals and antioxidants and it is usually eaten fresh and raw, making the vitamins fully available for the body. Fruits normally carry a non-pathogenic epiphytic microflora. However, there are certain factors, which contribute to the microbiological contamination of these products with pathogens. This study aimed at assessing the microbial colonizers, of some fresh fruits sold in Umuahia to determine its safety for consumption. Media used for this practical work was Sabouraud Dextrose agar and MacConkey agar. Growth on both agar were carefully examined macroscopically and microscopically and some biochemical test were also carried out. A total coliform and total fungal counts ranges from 1.3 × 106 - 9.8 × 106 and 8.2 × 105- 2.7 × 106 cfu/ml respectively. Four bacterial and three fungal spp were isolated. The presence of Escherichia coli, Staphylococcus aureus, Salmonella spp and Bacillus spp in this fruit samples calls for concern. Education of fruit vendors on food hygiene, adequate packaging/covering of apple fruits on display for sale and washing of fruits before handling and consumption strictly is adviced.

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgements ﾿ iv

Table of Contents ﾿ v

List of Tables ﾿ vii

Abstract ﾿ viii

CHAPTER ONE

INTRODUCTION

1.0 ﾿ Introduction ﾿ 1

1.1 ﾿ Aim ﾿ 2

CHAPTER TWO

2.0 ﾿ Overview ﾿ 3

2.1 ﾿ Apple ﾿ 4

2.1.1 ﾿ Nutritional and Medical properties of Apple ﾿ 5

2.2 ﾿ Banana ﾿ 5

2.3 ﾿ Pineapple ﾿ 6

2.3.1 ﾿ Nutritional information of Pineapple ﾿ 8

2.4 ﾿ Watermelon ﾿ 9

2.4.1 ﾿ Nutritional benefits of Watermelon ﾿ 10

2.5 ﾿ Guava ﾿ 10

2.5.1 ﾿ Nutritional properties of Guava ﾿ 11

2.6 ﾿ Possible pathogen associated with freshly cut fruits ﾿ 11

2.6.1 ﾿ Staphylococcus aereus ﾿ 12

2.6.2 ﾿ Shigella spp ﾿ 12

2.6.3 ﾿ Aeromonas spp ﾿ 12

2.6.4 ﾿ Hepatitis A virus ﾿ 13

2.6.5 ﾿ Escherichia coli (E. coli) ﾿ 13

2.6.6 ﾿ Salmonella spp ﾿ 13

2.6.7 ﾿ Listeria monocytogenes ﾿ 14

2.6.8 ﾿ Campylobacter spp ﾿ 14

CHAPTER THREE

MATERIALS AND METHODS

3.1 ﾿ Sample collection ﾿ 15

3.2 ﾿ Sample processing ﾿ 15

3.3 ﾿ Media preparation ﾿ 15

3.4 ﾿ Identification of isolates ﾿ 16

3.5 ﾿ Biochemical tests ﾿ 16

3.5.1 ﾿ Coagulase test ﾿ 16

3.5.2 ﾿ Catalase test ﾿ 16

3.5.3 ﾿ Oxidase test ﾿ 16

3.5.4 ﾿ Indole test ﾿ 17

3.5.5 ﾿ Citrate test ﾿ 17

3.6 ﾿ Motiliy test ﾿ 17

3.7 ﾿ Gram staining ﾿ 18

CHAPTER FOUR

RESULTS ﾿ 19

CHAPTER FIVE

5.0 ﾿ Discussion ﾿ 27

5.1 ﾿ Conclusion and Recommendation ﾿ 28

REFERENCES ﾿ 30

LIST OF TABLES

TABLE. ﾿ TITLE ﾿       ﾿ PAGE

1. ﾿       Morphological, Cultural and Biochemical characteristics of bacterial isolate ﾿ 20

2. ﾿       Morphological identification of fungal isolates ﾿ 21

3. ﾿       Total bacterial count (Cfu/ml) of fruits samples ﾿ 22

4. ﾿       Total fungal count (Cfu/ml) of fruits samples ﾿ 23

5. ﾿       Isolated organisms ﾿ 24

6. ﾿       Prevalence of bacteria isolated ﾿ 25

7.        ﾿       Prevalence of fungal isolates ﾿ 26