ABSTRACT

The aim ofthis study was to analyze the effect of scrapping and keeping time on the microbial load of carrot. Experimental study design was used for this study. A 5g of carrots (Old Royal seed specie) was obtained from Ndioru market, Ikwuano Local Government Area, Abia State. The result from tire experimental study shows that total bacterial count for Sample 1 was 1.1 * 103 cfu/g, while the total fungal count was 1.3xlO3 cfu/g. In Sample 2, the bacterial count increased significantly to 1.2x10= cfu/g, and the fungal count rose to 1.3xlO5 cfu/g. Sample 3 showed further escalation in microbial counts, with a bacterial count of 1.9x105 cfu/g and a fungal count of 2.7x10= cfu/g. This trend indicates that bacteria and fungi continued to thrive as storage duration extended, the bacterial count in Sample 4 reached 3.0x 105 cfu/g, while the fungal count peaked at 8.0x10= cfu/g. In Sample 5, the bacterial count was recorded at 1.6x10= cfu/g, while the fungal count decreased to 0.4x10= cfu/g. The trends observed across all five samples shows a clear correlation between storage duration and microbial growth in scrapped carrots. The initial low counts in Sample 1 underscore the importance of freshness, while the rapid increases observed in subsequent samples reflect how quickly microbial populations can expand under appropriate conditions. The microbial analysis of scrapped carrots showed significant increases in both bacterial and fungal counts as storage duration extended. The initial low counts observed in freshly scrapped carrots (Sample 1) indicated a high level ofmicrobial quality. However, with each subsequent sample, the data demonstrated a clear trend of microbial proliferation. By Sample 2, the bacterial and fungal counts had risen dramatically, highlighting the rapid growth of microorganisms even after just 24 hours of storage. This trend continued, with Sample 3 and Sample 4 showing further increases in both types ofmicroorganisms, reaching critical levels that pose potential health risks. From the result obtained, the study therefore recommends that extended storage times, especially for scrapped produce, significantly increase microbial growth. To mitigate this, food handling industries and consumers should adopt practices that limit the time between scrapping or peeling and consumption. Refrigeration and other safe storage practices should be enforced to limit bacterial and fungal growth and both food producers and consumers can help prevent the proliferation of harmful microorganisms, ensuring that fresh produce, such as carrots, remains safe for consumption and contributes positively to public health.