ISOLATION, CHARACTERIZATION AND IDENTIFICATION OF BACTERIA FROM ROASTED PLANTAIN (BOOLE) IN OWODE MARKET, OFFA, KWARA STATE

ABSTRACT Banana (Musa sp.) is a food and a regular eating fruit, it provides some of the vital nutrients, but is highly perishable, especially when it is over-ripened. The current research paper involved the analysis of the bacterial contaminants occurring on the over-ripened bananas to determine the quality of microbes and the health hazards linked to them. Samples were also examined using some of the conventional microbiological methods, which includes conventional, morphological and biochemical tests. Sample A had a range of bacterial responsiveness of 5.0 x 10 -5 to 0.8 x 10 -9 CFU/Ml and Sample B had a range of bacterial responsiveness of 4.1 x 10 -5 to 0.9 x 10 -9 CFU/Mcl that indicated a higher level of bacteria activity than is permissible to be consumed. This bacterium was identified as follows: *Bacillus subtilis, Staphylococcus aureus, and Eruania sp. Although it is said that Bacillus subtilis is not pathogenic, it may cause food spoiltage due to its ability to form spores. The diagnosis of the staphylococcus aureus is, however, of special importance as it produces enterotoxins that are capable of causing food poisoning. The occurrence of the species of Eruania spp. is another sign that pollutes the environment. The results highlighted the danger of improper storage or delayed consumption, and in agreement with the previous research results that indicate the proliferation of micro-organisms in over-ripe fruits. In general, the research shows that, overripe bananas contain microorganisms of societal health concern, hence generating valid food safety issues in developing countries. It suggests that appropriate handling, consumption, and post-harvest storage of food should be used to prevent microbial contamination and protect the health of consumers.