ABSTRACT

Fruits are dependable source of vitamins, it is rich in fiber, electrolytes, minerals and antioxidants and it is usually eaten fresh and raw, making the vitamins fully available for the body. Fruits normally carry a non-pathogenic epiphytic microflora. However, there are certain factors, which contribute to the microbiological contamination of these products with pathogens. This study aimed at assessing the microbial colonizers, of some fresh fruits sold in Umuahia to determine its safety for consumption. Media used for this practical work was Sabouraud Dextrose agar and MacConkey agar. Growth on both agar were carefully examined macroscopically and microscopically and some biochemical test were also carried out. A total coliform and total fungal counts ranges from 1.3 × 106 - 9.8 × 106 and 8.2 × 105- 2.7 × 106 cfu/ml respectively. Four bacterial and three fungal spp were isolated. The presence of Escherichia coli, Staphylococcus aureus, Salmonella spp and Bacillus spp in this fruit samples calls for concern. Education of fruit vendors on food hygiene, adequate packaging/covering of apple fruits on display for sale and washing of fruits before handling and consumption strictly is adviced.

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgements iv

Table of Contents v

List of Tables vii

Abstract viii

CHAPTER ONE

INTRODUCTION

1.0 Introduction 1

1.1 Aim 2

CHAPTER TWO

2.0 Overview 3

2.1 Apple 4

2.1.1 Nutritional and Medical properties of Apple 5

2.2 Banana 5

2.3 Pineapple 6

2.3.1 Nutritional information of Pineapple 8

2.4 Watermelon 9

2.4.1 Nutritional benefits of Watermelon 10

2.5 Guava 10

2.5.1 Nutritional properties of Guava 11

2.6 Possible pathogen associated with freshly cut fruits 11

2.6.1 Staphylococcus aereus 12

2.6.2 Shigella spp 12

2.6.3 Aeromonas spp 12

2.6.4 Hepatitis A virus 13

2.6.5 Escherichia coli (E. coli) 13

2.6.6 Salmonella spp 13

2.6.7 Listeria monocytogenes 14

2.6.8 Campylobacter spp 14

CHAPTER THREE

MATERIALS AND METHODS

3.1 Sample collection 15

3.2 Sample processing 15

3.3 Media preparation 15

3.4 Identification of isolates 16

3.5 Biochemical tests 16

3.5.1 Coagulase test 16

3.5.2 Catalase test 16

3.5.3 Oxidase test 16

3.5.4 Indole test 17

3.5.5 Citrate test 17

3.6 Motiliy test 17

3.7 Gram staining 18

CHAPTER FOUR

RESULTS 19

CHAPTER FIVE

5.0 Discussion 27

5.1 Conclusion and Recommendation 28

REFERENCES 30

LIST OF TABLES

TABLE. TITLE       PAGE

1.       Morphological, Cultural and Biochemical characteristics of bacterial isolate 20

2.       Morphological identification of fungal isolates 21

3.       Total bacterial count (Cfu/ml) of fruits samples 22

4.       Total fungal count (Cfu/ml) of fruits samples 23

5.       Isolated organisms 24

6.       Prevalence of bacteria isolated 25

7.              Prevalence of fungal isolates 26