Antimicrobial Susceptibility Pattern Of Microorganisms Found On Ready To Eat Fruits And Vegetables

TABLE OF CONTENTS

Title Page ﾿ i

Certification ﾿ ii

Declaration ﾿ iii

Dedication ﾿ iv

Acknowledgements ﾿ v

Table of Contents ﾿ vi

List of ﾿ Tables ﾿ ix

Abstract ﾿ x 

CHAPTER ONE: INTRODUCTION

1.1 ﾿ Nutritional Value of Ready to Eat Fruits and Vegetables ﾿ 2

1.2 ﾿ Rate of Consumption of Ready to Eat Fruits and Vegetables ﾿ 2

1.3 ﾿ Contamination of Fresh Fruits and Vegetables ﾿ 2

1.4 ﾿ Microbial Infection and Fresh Fruit and Vegetables ﾿ 3

1.5 ﾿ Use of Antimicrobials in the Control of Pathogens ﾿ 3

1.6 ﾿ Aims and Objective of this Research Work ﾿ 3

CHAPTER TWO: LITERATURE REVIEW

2.0 ﾿ What are Ready to Eat Fruits and Vegetables? ﾿ 4

2.1 ﾿ Ready to Eat Fruits and Vegetables as a Source Of Food Borne Illness ﾿ 4

2.2 ﾿ Sources of Contamination of Ready to Eat Fruits and Vegetables ﾿ 5

2.3 ﾿ Food Contamination with Antibiotic Resistant Bacteria ﾿ 5

2.4 ﾿ Organisms of Interest in Ready to Eat Fruits and Vegetables ﾿ 5

2.5 ﾿ Microbial Quality of Ready to Eat Salad ﾿ 6

2.6 ﾿ Food Poisoning Outbreaks Caused By Ready to Eat Fresh Salad Vegetables ﾿ 6

2.7 ﾿ Decontamination Method Used by Produce Industry ﾿ 7

2.8 ﾿ Review of Organisms Found On Ready to Eat Fruits and Vegetables ﾿ 7

2.9 ﾿ Microbiological Spoilage of Fresh Whole Fruits and Vegetables ﾿ 9

2.9.1 ﾿ Unusual Characteristics of Spoilage Micro Organisms ﾿ 10

2.9.2 ﾿ Prevention and Control Measures ﾿ 14

CHAPTER THREE:  MATERIALS AND METHODS

3.1 ﾿ Study Area ﾿ 17

3.2 ﾿ Collection of the Sample / Specimen ﾿ 18

3.2.1 ﾿ Preparation of Culture Media ﾿ 18

3.2.2 ﾿ Procedure for Preparation of Diluent Used ﾿ 18

3.3 ﾿ Bacteria Inoculation ﾿ 19

3.4 ﾿ Enumeration of Bacteria ﾿ 19

3.5 ﾿ Isolation of Bacteria ﾿ 20

3.6 ﾿ Identification and Characterization of Isolates ﾿ 20

3.6.1 ﾿ Microscopic Examination / Gram Staining Technique ﾿ 20

3.6.2 ﾿ Biochemical Reaction Test ﾿ 20

3.6.2.1 Catalase Test ﾿ 21

3.6.2.2 Coagulase Test ﾿ 21

3.6.2.3 Citrate Test ﾿ 21

3.6.3.4 Oxidase Test ﾿ 21

3.6.3.5 Motility Test ﾿ 22

3.7 ﾿ Antibiotic Susceptibility Tests ﾿ 22

CHAPTER FOUR:  RESULT 

4.1 ﾿ Result ﾿ 23

CHAPTER FIVE: DISCUSSION AND CONCLUSION

5.1 ﾿ Discussion ﾿ 29

5.2 ﾿ Conclusion ﾿ 31

References 

LIST OF TABLES

Table 1: Total Viable Bacteria Count (cfu/ml) ﾿ 24

Table 2: Range of Microbial Load of Street Vended Fruit Sample ﾿ 25

Table 3 Incidence of bacteria Isolates on Fruit Sample ﾿ 26

Table 4: Colonial Morphology, Microscopy and Biochemical Characteristics of Bacteria ﾿ 27

Table 5: Antimicrobial Sensitivity test for Gram positive Bacteria Isolate ﾿ 28