ISOLATION CHARACTERIZATION AND IDENTIFICATION OF MICROORGANISMS ASSOCIATED WITH PEPPER FRUIT

This is conducted to examine both the microbiological quality and safety of dried pepper fruit as well as whether or not there are any pathogenic bacteria in the samples of dried pepper fruit obtained from the markets. The aim of this study is to carryout microbial evaluation of associated with pepper fruit sold in Offa metropolis. Pepper fruit constitute an important group of agricultural commodities, which are virtually indispensable in the culinary art. During cleaning and processing procedure of pepper fruit, there is progressive reduction in the number and types of microorganisms; those remaining are usually aerobic spore-forming bacteria and common moulds. All samples were collected inside sterile polythene bag, and were brought to laboratory for analysis, and transported to the Federal Polytechnic Offa, Science Laboratory for analysis. This study provided information about microbiological contamination of pepper fruit and their further risk assessment. While pepper fruit have been implicated in large scale outbreaks of food borne illness, the impact of contaminated pepper fruit on the incidence of food borne illness in Bangladesh is not correctly known. The microorganisms found at concerning levels included Staphylococcus aureus, Bacillus subtilis, Pseudomonas syringae, and Erwinia carotovora. Although the pepper fruits showed high microbiological quality, suggesting they may possess antimicrobial properties, the results also indicate that the pathogenic bacteria loads were high, rendering the dried pepper fruits microbiologically unsafe. To minimize the risks associated with microbial contamination in dried pepper fruits, it is recommended to avoid leaving them on dining tables or using them to season already prepared dishes. Instead, they should be added only during the cooking process.