MICROBIOLOGICAL ASSESSMENT OF SPOILT TOMATOES.
Abstract
Evaluation of microorganism associated with deterioration of tomatoes was carried out. Analysis revealed that various bacteria and fungi in high densities participated in the spoilage process. Two (2) samples of spoilt tomatoes sold in the same market but different location were cultured on different agars. A total number of thirteen (13) organisms were isolated and identified. 6 bacteria which include 2 Klebsiella spp, 1 Staphylococcus aureus, 2 Bacillus spp. and 1 Shigella 7 fungi 4 Aspergillus spp, 2 Candida spp and 1 Rhizopus stolonifer. However no protozoan was isolated. Thus, it was found that both fungi and bacteria were responsible for tomato spoilage. The bacteria count range from 11.8X106-13.1X10. Cfu/ml, while the fungal counts ranged from 0.9X106-1.3X10. Tomato fruit is the world most popular home garden many Nigerians cannot do without taking stew daily in their meals and diets thus, it can be related that the intake of spoilt tomato could be dangerous, since these organisms produce spores and toxins that could cause severe food poisoning that will result in fatal outcome thus, consumption of spoilt tomato could predispose the consumers to infection by the above mentioned organisms.
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