Microbiological Quality Of Sliced Fruits Hawked In Openly Selected Markets In Umuahia Metropolis:- Okonkwo, Ifunanya C

ABSTRACT

This study evaluated the microbiological quality of sliced fruits sold in Umuahia metropolis. A

total of fifteen (15) sliced fruit samples consisting of 5 watermelon, 5 pawpaw and 5 pineapples

were collected from five different markets. The samples were cultured on Nutrient Agar

Medium, MacConkey Agar, and Sabauroud Dextrose Agar using pour plate techniques. A total

of nineteen (19) bacteria were isolated and identified using morphological characteristics,

pigmentation on media, microscopy, biochemical and sugar fermentation methods. The bacteria

were. Bacillus species, Escherichia coli, Staphylococcus aurues, Proteus species and

Micrococcus species while the fungal isolates were Aspergillus niger, Aspergillus fumigatus and

Rhizopus stolonifer. Ndioru had the highest aerobic plate count at 3.1x105 while the least aerobic

plate count was recorded at Ahieke (1.9xl05) in that order. The total coliform plate count

investigated reveals that Orieugba had the highest coliform plate count at (3.5 xlO5) while

Ndioru and Umuariaga had the least total coliform plate count of (2.4 xlO5). The total viable

fungal plate count reveals Gate six as having the highest viable fungi count at (4.5 xlO5), while

Ndioru has the least viable fungi count at 2.3x105. The percentage occurrence and distribution of

bacterial isolates revealed that Escherichia coli occurred most frequently with percentage

occurrence of 6(20.0%) followed by Bacillus spp and Proteus spp at 4(13.3%) each,

Staphylococcus aureus 3(10.0%), and Micrococcus spp 2(6.6%) respectively. Aspergillus niger

was the most predominant with 5(16.6%), followed by Aspergillus fumigatus 4(13.3%) while the

least was Rhizopus stolonifer at 2(6.6%). The presence of these microorganisms in the sliced

fruit is of public health significance. Therefore, regular monitoring of the quality of

commercially available fruit juices for human consumption is recommended to avoid outbreak of

food borne illness resulting from the organisms encountered in this study.