ISOLATION AND IDENTIFICATION OF MICROORGANISMS ASSOCIATED WITH DRIED TOMATO PEPPER AND CHILLI

Abstract* Dried tomato, pepper, and chilli are widely consumed spices in Nigeria, but their microbial quality is often compromised due to poor handling and storage practices. This study aimed to isolate and identify microorganisms associated with dried tomato, pepper, and chilli sold in local markets. Samples were collected, and microbial analysis was performed using standard microbiological techniques. The results showed the presence of various microorganisms, including bacteria (e.g., _Bacillus spp._, _Staphylococcus spp._) and fungi (e.g., _Aspergillus spp._, _Penicillium spp._). The microbial counts varied among the samples, with dried pepper having the highest bacterial count ($2.5 \times 10^6$ CFU/g) and dried chilli having the highest fungal count ($1.8 \times 10^5$ CFU/g). The presence of these microorganisms poses a risk to public health, emphasizing the need for proper handling, processing, and storage practices to ensure the safety of these spices.