BACTERIA FROM SPOILED PINEAPPLE SOLD IN AGO-IWOYE.

Foodborne illnesses are a significant public health concern worldwide, particularly in developing regions where food safety standards may not be rigorously enforced. This study investigates the bacterial contamination of spoiled pineapples sold in Ago Iwoye, a developing town in Ogun State,Nigeria. The objective was to identify the types and prevalence of bacteria present in spoiled pineapples A total of 8 spoiled pineapple samples were collected from various local markets in Ago Iwoye. The samples were subjected to microbiological analysis, including bacterial culture, isolation, and identification using standard biochemical tests which includes Oxidase test, Catalase Test, Citrate Utilization Test, Triple Sugar Fermentation Test. The study identified a diverse range of bacterial species, with the most prevalent being Escherichia coli isolated from 3 out of the 8 samples, Staphylococcus aureus isolated from 4 out of the 8 samples, and Pseudomonas aeruginosa isolated from 3 out of the 8 samples The presence of these bacteria indicates poor handling and storage practices, as well as potential contamination from water, soil, or human contact. The findings revealed that a significant proportion of the spoiled pineapples were contaminated with pathogenic bacteria, posing a potential risk to consumers. E. coli and Salmonella spp. which are known to cause severe gastrointestinal infections, while Staphylococcus aureus can lead to food poisoning. The presence of Pseudomonas aeruginosa suggests spoilage and degradation of the fruit, further emphasizing the need for improved post-harvest handling. This study highlights the urgent need for education and training programs for vendors on proper hygiene practices and food safety standards. Additionally, implementing regular inspections and monitoring of food products in local markets can help reduce the incidence of foodborne illnesses. Further research is recommended to explore effective intervention strategies and to understand the broader implications of bacterial contamination in fresh produce in Ago Iwoye and similar regions. By addressing these issues, this research aims to contribute to the improvement of food safety and public health in Ago Iwoye, ultimately reducing the burden of foodborne diseases and enhancing the overall well-being of the community.