ABSTRACT

 Tomato (Solanum lycopersicum L.) is a berry, annual, short-lived herbaceous plant of the Solanaceae family. It is usually sprawls on the ground, and could reach about 1-5 m height. This study was to isolate and characterize bacteria species associated with spoilage of tin and sachet tomatoes. From this study a total of seven (7) bacteria species were isolated and identified using morphological characteristics, pigmentation on media, microscopy, biochemical and sugar fermentation methods. This reveals the major bacterial isolates to belong to Escherichia coli, Klebsiella pneumonia, S1aphylococcus epidemidis, Staphylococcus aureus, Shigella species, Salmonella species and Bacillus subtilis respectively. From the present study, the Average viable bacterial count of spoilt tomato samples revealed that the samples had Total Heterotrophic Plate Count (THPC), ranged from 4.8 x I 0 7 to I 0.2 x 10' while Total coliform plate count (TCPC) ranged from 3.5 x 10 to 9.4 x I 0 7 • The Total Staphylococcal plate count (TSPC) ranged from 2.7 x 10 to 10.6 x 10 7 and the Total Salmonella shigella plate count (TSSPC) ranged from 2.0 x 10 7 to 11.5 x 10 7 • Amongst the five tomato samples investigated for bacterial spoilage, sachet Sonia tomatoes sample had the highest bacteria at I 1.5 x 10°, while the least was recorded for tin Gino tomatoes sample at 2.0 x I 0 7 • It was observed in this study that Escherichia coli is most predominant pathogen which had the highest percentage occurrence at 9(20.9%), followed by Staphylococcus aureus 8(18.6%), while Klebsiella pneumonia and Shigella species had 6(14.0%) each and the least was recorded for Salmonella species 3(6.9%). Conclusively, the study found out that the total aerobic counts were not within satisfactory level in ready to eat canned food samples as recommended by Centre of Food safety. Furthermore, high occurrence of Escherichia coli suggests poor handling and unhygienic practice in processing environment. Therefore it is recommended that tomato paste producers and sellers should aim at, wherever possible, to develop formulations which are incapable of microbial growth