Microorganism Associated With Spoilage Of Tomatoes (Canned Tomatoes)
Tomato (*Solanum lycopersicum*) is a key vegetable crop in the Solanaceae family, cultivated globally for its culinary and economic value. This study investigated the microbial spoilage of canned tomatoes from various brands. Results showed that the total aerobic and anaerobic counts were below 10³ cells, which is within acceptable limits. Two canned products showed no microbial presence, while the remaining had aerobic counts ranging from 2 x 10¹ to 5 x 10¹ and anaerobic counts from 1 x 10¹ to 2 x 10¹ for freshly opened cans. However, spoiled canned tomato products exhibited higher microbial counts, with aerobic counts ranging from 4.2 x 10⁴ to 9.1 x 10⁴ and anaerobic counts from 2.5 x 10⁴ to 6.8 x 10⁴. The spoilage samples were found to contain various microorganisms, including *Bacillus polymyxa*, *Staphylococcus aureus*, *Streptococcus lactis*, *Pseudomonas* spp., *Clostridium sporogenes*, *Bacillus coagulans*, *Saccharomyces* spp., *Candida* spp., *Mucor* spp., *Aspergillus niger*, and *Penicillium* spp. These organisms were identified as contributors to the spoilage of canned tomato products in Benin City. Despite the presence of microorganisms in spoiled products, freshly opened cans meet regulatory safety standards, making them safe for immediate consumption.
ABSTRACT
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND TO THE STUDY
1.2 STATEMENT OF THE PROBLEM
1.3 AIM AND OBJECTIVES
1.4 RESEARCH QUESTIONS
1.5 SIGNIFICANCE OF THE STUDY
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 CONCEPTUAL REVIEW
2.2 CANNED FOODS
2.3 FRUITS OR VEGETABLE
2.4 TYPES OF CANNED TOMATOES
2.5 BENEFITS OF EATING TOMATOES
2.6 NUTRITION FACTS OF CANNED TOMATOES
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 SAMPLE COLLECTION
3.2 MICROBIOLOGICAL ANALYSIS OF TOMATO SAMPLES
3.3 ANAEROBIC BACTERIA COUNTS
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
4.1 RESULTS
4.2 DISCUSSION
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATIONS
5.1 CONCLUSION
5.2 RECOMMENDATION
REFERENCES
The Title Page should be the first section of your project “Microorganism Associated With Spoilage Of Tomatoes (Canned Tomatoes)”, providing essential details like the project title, your name, your supervisor’s name, the institution, and the submission date. After that, the Abstract offers a brief summary of your project, touching on its purpose, methods, results, and conclusions in 150-300 words. The Acknowledgments section is where you can thank those who supported your research, such as your supervisor, peers, or organizations that provided resources.
Next, the Table of Contents organizes the Microorganism Associated With Spoilage Of Tomatoes (Canned Tomatoes) by listing its chapters and sections, along with page numbers for easy reference. The List of Figures and List of Tables help guide readers to specific visual elements like graphs, charts, or tables included in the document. There should also be an Abbreviations and Glossary section to explain any specialized terms or acronyms, making the content clearer to readers unfamiliar with the technical language.
The main body of the Microorganism Associated With Spoilage Of Tomatoes (Canned Tomatoes) should start with the Introduction, which provides background information, outlines the research problem, states your objectives, and gives a brief overview of your research methods. Following that, the Literature Review offers an in-depth look at previous research relevant to your project, identifying gaps your study aims to address. The Methodology section then explains the research design, tools, and data collection methods you used to conduct the project and analyze the data.
In the Results and Discussion section, you present your findings and discuss them in relation to the Microorganism Associated With Spoilage Of Tomatoes (Canned Tomatoes) research questions or objectives, often using tables or charts to help explain the data. The Conclusion summarizes the key results, discusses their implications, and suggests possible directions for future research. You may also include recommendations based on your findings, offering practical advice for improvements or applications. Finally, the Microorganism Associated With Spoilage Of Tomatoes (Canned Tomatoes) project should include a References or Bibliography section to list all the sources you cited, as well as Appendices for any additional material. A Statement of Originality is often included to confirm the authenticity of your work