ISOLATION, CHARACTERIZATION AND IDENTIFICATION OF BACTERIA FROM OVERRIPE BANANA SOLD IN OWODE MARKET, OFFA, KWARA STATE

ABSTRACT Bananas (Musa spp.) are a popular and healthy fruit, but they spoil quickly, especially when they become overripe. This study looked at the bacteria found on overripe bananas to check their microbial quality and any possible health risks. Researchers used standard microbiological methods, such as cultural, morphological, and biochemical tests, to examine the samples. Bacterial counts in Sample A ranged from 5.0 × 10⁵ to 0.8 × 10⁹ CFU/mL, while Sample B ranged from 4.1 × 10⁵ to 0.9 × 10⁹ CFU/mL. Both were above safe limits. The main bacteria identified were Bacillus subtilis, Staphylococcus aureus, and Eruania spp. S. aureus is a concern because it can make toxins that cause food poisoning. B. subtilis is usually not harmful, but it can spoil food by forming spores. Eruania spp. may show contamination from the environment. These results are similar to earlier studies on bacteria in overripe fruits and show the risks of eating bananas that are kept too long or not handled properly. The study found that overripe bananas can carry bacteria that may affect public health and pose food safety risks. It suggests better handling, eating bananas sooner, and improving storage after harvest to lower bacterial contamination and keep consumers safe.