Abstract

Fresh cut fruits processed by peeling, slicing or trimming with or without further processing or cooking before consumption are often contaminated with Microorganisms. Fresh cut fruits collected from different stationary vendors and hawkers in Umuahia metropolis were analyzed to determine their bacteriological safety. The fruit samples were analyzed using MacConkey agar, blood agar and nutrient agar, by streaking method, the agar plates were inoculated with dilutions of 10-2, 10-5 and the original sample. All samples were contaminated with bacteria. The bacteria count ranged from 3.0×103 cfu/g _4.1×105 cfu/g for cut watermelon, 1.0×105 cfu/g _5.0×102 cfu/g for cut pawpaw and 1.0×104 cfu/g _8.0×103 cfu/g for cut pineapples. The bacteria isolates were identified as Staphylococcus aureus, pseudomonas aeruginosa, Escherichia coli, Proteus species, Klebsiella species and Streptococcus species. The results obtained suggest that fresh cut fruits sold in Umuahia are often contaminated with bacteria.

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgement iv

List of Tables v

Abstract vi

CHAPTER ONE 

1.0 Introduction 1

1.1 Aim and Objectives 2

CHAPTER TWO: LITERATURE REVIEW

2.1 Processed Fresh Fruits 3

2.2 Nutritional Value of Fruits 4

2.2.1 The Uses of Fruits 4

2.3 Recent Trends in Disease Outbreak Due to Consumption of Contaminated 

      Ready-To-Eat Fruits 5

2.4 Sources of Fruits Contamination 6

2.5 Factors that Enhance Microbial load in Some Sliced Fruits 7

2.5.1 Intrinsic Factors 7

2.5.2 Extrinsic Factors 8

2.6 Food Borne Diseases 9

2.6.1 Staphylococcal Food Borne Infections 10

2.6.2 Cholera 10

2.6.3 Botulism 10

2.6.4 Listeriosis 11

2.6.5 Escherichia Coli 0157 and other Related Enterotoxigenic Producing 

Escherichia coli Infections 12

2.6.6 Bacillus spp Related Infections 12

2.6.7 Shigellosis 13

2.6.8 Campylobacter spp Related Food-borne Infections 13

2.7 Benefits Associated with Some Sliced Fruits 14

2.8 Safety Regulations for the Growing, Preparation and Storage of fruits. 15

CHAPTER THREE: MATERIALS AND METHODS

3.1 Study Area and Sample Collection. 16

3.2 Sample Collection 16

3.3 Materials Used 16

3.3.1 Media 16

3.3.2 Laboratory Equipments 16

3.4 Media Preparation 16

3.5    Methods 17

3.5.1     Streak Plate Procedure 17

3.5.2     Determination of Total Bacteria Counts. 17

3.5.3     Purification of Isolates 17

3.6 Characterization and Identification of Bacterial Isolates 18

3.7      Gram Stain 18

3.8    Biochemical Test 18

3.8.1    Catalase Test 19

3.8.2    Coagulase Test 19

3.8.3   Citrate Test 19

3.8.4     Motility, Indole, Urease Test (MIU) 20

3.8.5    Triple Sugar Iron (TSI) Test 20

3.8.6   Oxidase test 21

Chapter four

4.0         Result 22

CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1       Discussion 31

5.2       Conclusion 33

5.3 Recommendation 33

REFERENCE

LIST OF TABLES

   4.1      Sources of fruits used in the study                             23                            

   4.2      Characteristics of the isolates 24

   4.3      Biochemical characteristics of the isolates 25

   4.4      Total bacteria isolate from fruits 26

   4.5       Bacterial load of isolates from watermelon                                      27

  4.6          Bacterial load of isolates from pawpaw                                              27

   4.7         Bacterial load of isolates from pineapple                                          28

    4.8        Distribution of bacterial isolates in fruit samples 29

   4.9      Viable counts of bacteria in pawpaw 30

   4.10      Viable counts of bacteria in watermelon 30

   4.11      Viable counts of bacteria in pineapple 30