Bacterial Assessment of Fresh and Spoilt Tomatoes (Lycopersicon esculentum) Sold at International Market, Abakaliki, Ebonyi State, Nigeria
Modesta Mmaduabuchi Egwu-Ikechukwu
*
Department of Microbiology, Faculty of Biological Sciences, Alex Ekwueme-Federal University Ndufu-Alike Ikwo, P. M. B. 1010, Ebonyi State, Nigeria.
Ikechukwu Herbert Egwu
Department of Applied Microbiology, Faculty of Science, Ebonyi State University, Abakaliki, P. M. B. 053, Ebonyi State, Nigeria.
Kolawole Jamiu Mustapha
Department of Pharmaceutical Microbiology and Biotechnology, Faculty of Pharmaceutical Sciences, University of Nigeria, Nsukka, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Introduction: Tomato (Lycopersicon esculentum) has a high water content which predisposes it to spoilage by pathogenic bacteria that can pose significant health threats to consumers.
Aim: The aim of the study was to undertake the bacterial assessment of fresh and spoilt tomatoes (Lycopersicon esculentum) sold at International Market, Abakaliki, Ebonyi State.
Methodology: A total of 10 tomatoes were sampled, out of which 5 fresh, firm, undamaged tomatoes and 5 spoilt tomatoes were analysed. Cut portions of the fresh and spoilt tomatoes were serially diluted and plated on Nutrient Agar, MacConkey Agar, and Mannitol Salt Agar.
Results: The result revealed that a total of forty seven (47) bacterial isolates were recovered: from both fresh tomato and spoilt tomato samples. From the fresh tomato samples, a total of sixteen (16) bacterial isolates were recovered: Staphylococcus aureus (4), Klebsiella spp. (6), Pseudomonas spp. (2), Escherichia coli (3) and Proteus spp (1) with percentage distribution of 25.00 %, 37.5 %, 12.5 %, 18.75 % and 6.25 % respectively. On the other hand, a total of thirty one (31) bacterial isolates: Staphylococcus aureus (6), Klebsiella spp. (9) Pseudomonas spp. (5), Escherichia coli (8) and Proteus spp (3) were recovered from spoilt pepper samples with percentage distribution of 19.35 %, 29.03 %, 16.13 %, 25.81 % and 9.68 % respectively.
Conclusion: The study identified various spoilage bacteria which raises concern on public health risks associated with the consumption of fresh tomatoes.
Keywords: Lycopersicon esculentum, bacterial assessment, spoilage bacteria