ABSTRACT

Microbial agents of tomato deterioration in Umuahia metropolis, Abia State were investigated. A total of 20 tomatoes were sampled which includes deteriorated canned, Non- deteriorated canned and fresh deteriorated tomatoes sold in local markets within the zone. They were cultured on MacConkey agar, Nutrient agar and Sabouraud Dextrose agar using microbiological standard method. Three species of fungi and four species of bacteria genera were isolated and identified. These are Aspergillus, Mucor, Fusarium, Staphylococcus aureus, Salmonella, Escherichia coil and Bacillus. Thus, it was found that both fungi and bacteria were responsible for tomato deterioration. The present study shows that the total coliform count ranges from 1.7x10³to 4.7x Total Anaerobic Count 1.4 x 10 to 4.6 x 10 and the Total Fungi Count 1.5 x103to 2.6 x 10³ for spoilt canned tomatoes, Non- deteriorated canned tomatoes Total Coliform Count ranges from 1.7 x 10 to 3.2 x 10, Total Anaerobic Count 1.7 x 10 to 1.8 x 10 and the Total Fungi Count 1.5 x10 to 2.5x 10 while the deteriorated fresh tomatoes total coliform count which ranges from l.7x10³to 6.8 x 10³, Total Anaerobic Count l.4x 10 to 2.6 x 10 and the Total Fungi Count 5.5 x10³to 9.8x For Non- deteriorated fresh tomatoes total coliform count which ranges from 1.6 x10³to 3.1 x l0, Total Anaerobic Count 1.lx 10 to 3.4 x and the Total Fungi Count 4.5 x10³to 8.lx In the fungal isolates Aspergiilus sp had the highest rate of occurrence (38.5%) followed by Mucor (34.6%) while Fusarium had the least rate of occurrence (26.9%). For the bacterial isolates Salmonella had the highest rate of occurrence (40%) followed by Staphylococcus aureus (30%) while Bacillus had the least rate of occurrence (17%) . Thus, it can be related that the intake of spoilt tomatoes could be dangerous, since some of the organisms produce spores and toxins that could cause severe food poisoning that will pose serious health risk to consumers.