Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw
Microorganisms associated with pawpaw and watermelon fruits sold in bwari area council were investigated. Evaluation of the possible bacteria and fungi on the fruit samples was carried out based on standard microbiological methods. Bacterial count ranged from 4.2 x 105 to 1.4 x 106cfu/g for pawpaw samples and 4.1 x 105 to 1.5×106 cfu/g for watermelon samples. Fungal count ranged from 3.1 x 105 to 8.9 x 105cfu/g for pawpaw samples and 1.9 x 105 to 5.5 x 105 cfu/g for watermelon samples. Microbial isolates included Salmonella sp. Esherichia coli, Pseudomonas sp, Shigella sp, Staphylococcus aureus, Aspergillus sp, Rhizopus sp, Mucor sp, Saccharomyces cerevisiae. E.coli and Salmonella sp. had the highest occurrence of 70% in pawpaw samples, followed by Staphylococcus aureus (60%), Shigella sp. (50%) and Pseudomonas sp. (30%). Percentage occurrence of Staphylococcus aureus in watermelon was 70%, followed by both E. coli and Shigella sp (60%), Salmonella sp. (50%) and Pseudomonas sp. (20%). Similar trend occurred in watermelon samples. Of the fungal isolates, Saccharomyces cerevisiae occurred higher in water melon with 70%. Mucor was the lowest with 30% in pawpaw. From the result obtained, it was deduced that the sliced fruits were contaminated with different types of microorganisms, including those of public health importance which could be responsible for food borne infection. Therefore proper processing of sliced fruits in a hygienic condition should be practiced to prevent microbial contamination.
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Fruits are rich in vitamins, minerals, antioxidants and many phytonutrients. Fruits and vegetables are essential parts of people s diet and are vital for health and well-being. They help to reduce the risk of several diseases (Kalia and Gupta, 2006). Sliced fruits refer to fruits that have been cut open, sliced into bits, but remain in the fresh state and displayed for sale in retail outlet for consumption. These sliced fruits are bought directly from the street vendors or hawkers or at local market without necessarily having to undergo any further treatment before consumption.
Consumption of sliced fruits has been on the increase since they are easily accessible, convenient and most especially cheaper than the whole fruit (Nwachukwu et al., 2008). Sliced fruits are commonly processed and sold by unlicensed vendors with poor educational levels and untrained in food hygiene (Muinde and Kuria 2005; Barro et al., 2006, Barro et al., 2007). Vended fruits have been on the increase in many developing countries due to lack of formal jobs for the working age groups. Sales of sliced fruits can contribute significant income for households and at the same time providing a source of inexpensive nutritious meal (Mosupye and Von Holy 1999).
Outbreak of illness caused by consumption of fruits had been reported (Abdul-Raouf et al., 1993; Bean and Griffin 1996). The increase in consumption of sliced fruits has been linked with a parallel increase in food borne illness (Mensah et al., 1999; Estrada-Garcia et al., 2004). Fruit produce is known to carry a natural non- pathogenic micro flora, and have an epidermal layer of cells which provides a barrier for penetration of microorganisms. Cutting and slicing can eliminate the protections and microbes can invade the internal tissue (Barro et al., 2007). Unsanitary processing and preservative methods could increase the possibilities of contamination. Open display of street food produce encourages sporadic visits by flies, cockroaches, rodents and dust (Bryan et al., 1992).
Poorly processed street vended produce have been identified as an important cause of death in developing countries (Mensah et al., 2002). Bacteria causing gastroenteritis can contaminate the sliced produce, thus exposing consumers to greater risk (Jolaoso et al., 2010). Bacteria like Salmonella sp, Shigella sp, Campylobacter sp, and Escherichia coli can contaminate sliced fruits through contact with sewage and contaminated water (Fredlund et al., 1987; Beuchat 1995; Gayler et al., 1995).
Most fungi sp are known to be common environmental contaminants. Therefore their occurrence is not out of order (Aboloma, 2008). Some of the fungi are known to be spore formers and thus can easily contaminate sliced fruits. Fungi such as Rhizopus Stolonifer, Saccharomyces cerevisiae, Aspergillus niger , Aspergillus flavus, Cephalosporium and Penicillium have been earlier isolated from sliced fruits sold in various parts of the country
Therefore, this study was undertaken to isolate and identify microorganism associated with spoilt fruits commonly sold in Bwari market, Abuja, and recommend appropriate control measure.
1.2 PROBLEM STATEMENT
Recent studies have shown that there is an increase in spoilage of fruits such as water melon and pawpaw, and this spoilage is majorly cause by microorganism associated with these fruits. The presents of this microorganism can cause sickness to consumers when these fruits are consumed and at the same time cause economic breakdown to the vendor. This study was carried out to identify these micro-organisms especially those that are pathogenic to humans so as to reduce the risk of contamination and infection arising from handling and consumption of fruits.
1.3 AIM OF THE STUDY
This study aimed at isolating, identifying and counting bacterial and fungal contaminants on watermelon and pawpaw sold in Bwari market
1.4 PURPOSE OF THE STUDY
The purpose of the present study was to carry out the test of micro-organism associated with watermelon and pawpaw sold in Bwari market in Bwari area council, abuja.
1.5 OBJECTIVE OF THE STUDY
At the end of this work student involved shall be able to:
I. Identify microorganisms associated with spoil.
II. Understand the meaning of microorganisms
III. The effect of microorgainism on human health
IV. How micro- organism can be contacted from watermelon and pawpaw.
1.6 HYPOTHESIS
HO: Microbial organisms are identified in spoiled watermelon and pawpaw.
Hg = Microorganisms are not identified in spoiled watermelon and pawpaw
1.7 SIGNIFICANCE OF THE STUDY
This study will be useful to consumers that buy watermelon and pawpaw from Bwari market. The outcome of this research will guide users of the material and consumer of meat on how to avoid contacting micro-organism mostly in public places such as Bwari market.
1.8 LIMITATION OF THE STUDY
There are many or different type of microorganism that can be found in many spoiled fruits but this particular work focuses mainly on the watermelon and pawpaw.
1.9 RESEARCH QUESTIONS
At the end of this work, student involved shall be able to give answers to the following questions:
i. What are the 4 types of microorganisms?
ii. What is microorganism?
iii. What bacteria are found in spoiled watermelon and pawpaw?
iv. What microorganisms are responsible for watermelon and pawpaw spoilage?
v. What type of bacteria is commonly found spoil fruits?
vi. What bacterium causes watermelon and pawpaw to spoil?
1.10 DEFINITION OF TERMS
i. Microorganism or microbe: is an organism that is so small that it is microscopic (invisible to the naked eye).
ii. Microbiological contamination: refers to the non-intended or accidental introduction of microbes such as bacteria, yeast, mould, fungi, virus, prions, protozoa or their toxins and by-products.
iii. Algae: A single-celled or multicellular eukaryotic, photosynthetic organism.
iv. Flagellum: A long thin appendage present on the surface of some cells such as bacteria and protoctista which enables them to move.
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWELDGEMENT
ABSTRACT
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
1.2 PROBLEM STATEMENT
1.3 AIM OF THE STUDY
1.4 OBJECTIVE OF THE STUDY
1.5 SIGNIFICANCE OF THE STUDY
1.6 PURPOSE OF THE STUDY
1.7 LIMITATION OF THE STUDY
1.8 RESEARCH QUESTION
1.9 DEFINITION OF TERMS
CHAPTER TWO
LITERATURE REVIEW
2.1 OVERVIEW OF WATERMELON AND PAWPAW
2.2 OVERVIEW OF MICROORGANISM
2.3 CLASSIFICATION OF MICROORGANISMS
CHAPTER THREE
3.0 RESEARCH METHODOLOGY
3.1 INTRODUCTION
3.2 ETHICAL APPROVAL
3.3 STUDY AREA
3.4 RESEACH DESIGN
3.5 SAMPLING TECHNIQUE
3.6 ENUMERATION AND IDENTIFICATION OF MICROORGANISMS
CHAPTER FOUR
4.1 RESULT AND DISCUSSION
CHAPTER FIVE
5.1 CONCLUSION
5.2 RECOMMENDATION AND FUTURE WORK
5.3 REFERENCES
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