Evaluation Of Microorganisms Associated With The Spoilage Of Banana

ABSTRACT

The evaluation of microorganisms associated with the spoilage of banana was studied. In this study serial dilution of samples were performed to obtain the microbial count after appropriate incubation period. Six bacterial and 5 fungi species were isolated. Bacterial isolated included seuiloinonas spp, Erwin/a spp, Strep fococcus spp, Staphylococcus spp. F. co/i and (hroinobaceriun? spp.. while fungi isolated included Aspergillus spp. Pen/c//loin spp, Puasrium spp and Rhizopus spp. The aerobic bacterial count range from 1.3 x 10 to 9.8 x 10 while the fungal count ranged from 1 .3 x I 0 to 9.0 x 1 0. In this study Pseudomonas and Erwin/a species has the highest percentage of occurrence (75%) followed by Streptococcus spp, Staphylococcus spp. F. coil and Chromohacterum spp. 50%. 35%, 25% and 15% respectively. while in ftmgi isolates Aspergillus spp has the highest percentage of occurrence (100%) followed by Penicluin spp (75%). Euscirium spp. (50%), Rhizopus spp. (35%) and Rhodotorula spp. (25'\%). Banana spoilage by microorganism can be attributed to the handling, transportation and storage problems. Bacterial and fungal spoilage of banana fruit will continue to increase if not controlled. In order word it can cause health problems to man. On health ground it is advisable not to continue spoilt banana fruits in order to avoid very fatal infections in human.