TABLE OF CONTENTS

Title Page i

Certification ii

Declaration iii

Dedication iv

Acknowledgements v

Table of Contents vi

List of Tables ix

Abstract x 

CHAPTER ONE: INTRODUCTION

1.1 Nutritional Value of Ready to Eat Fruits and Vegetables 2

1.2 Rate of Consumption of Ready to Eat Fruits and Vegetables 2

1.3 Contamination of Fresh Fruits and Vegetables 2

1.4 Microbial Infection and Fresh Fruit and Vegetables 3

1.5 Use of Antimicrobials in the Control of Pathogens 3

1.6 Aims and Objective of this Research Work 3

CHAPTER TWO: LITERATURE REVIEW

2.0 What are Ready to Eat Fruits and Vegetables? 4

2.1 Ready to Eat Fruits and Vegetables as a Source Of Food Borne Illness 4

2.2 Sources of Contamination of Ready to Eat Fruits and Vegetables 5

2.3 Food Contamination with Antibiotic Resistant Bacteria 5

2.4 Organisms of Interest in Ready to Eat Fruits and Vegetables 5

2.5 Microbial Quality of Ready to Eat Salad 6

2.6 Food Poisoning Outbreaks Caused By Ready to Eat Fresh Salad Vegetables 6

2.7 Decontamination Method Used by Produce Industry 7

2.8 Review of Organisms Found On Ready to Eat Fruits and Vegetables 7

2.9 Microbiological Spoilage of Fresh Whole Fruits and Vegetables 9

2.9.1 Unusual Characteristics of Spoilage Micro Organisms 10

2.9.2 Prevention and Control Measures 14

CHAPTER THREE:  MATERIALS AND METHODS

3.1 Study Area 17

3.2 Collection of the Sample / Specimen 18

3.2.1 Preparation of Culture Media 18

3.2.2 Procedure for Preparation of Diluent Used 18

3.3 Bacteria Inoculation 19

3.4 Enumeration of Bacteria 19

3.5 Isolation of Bacteria 20

3.6 Identification and Characterization of Isolates 20

3.6.1 Microscopic Examination / Gram Staining Technique 20

3.6.2 Biochemical Reaction Test 20

3.6.2.1 Catalase Test 21

3.6.2.2 Coagulase Test 21

3.6.2.3 Citrate Test 21

3.6.3.4 Oxidase Test 21

3.6.3.5 Motility Test 22

3.7 Antibiotic Susceptibility Tests 22

CHAPTER FOUR:  RESULT 

4.1 Result 23

CHAPTER FIVE: DISCUSSION AND CONCLUSION

5.1 Discussion 29

5.2 Conclusion 31

References 

LIST OF TABLES

Table 1: Total Viable Bacteria Count (cfu/ml) 24

Table 2: Range of Microbial Load of Street Vended Fruit Sample 25

Table 3 Incidence of bacteria Isolates on Fruit Sample 26

Table 4: Colonial Morphology, Microscopy and Biochemical Characteristics of Bacteria 27

Table 5: Antimicrobial Sensitivity test for Gram positive Bacteria Isolate 28