ASSESSMENT OF BACTERIA AND FUNGI RESPONSIBLE FOR THE SPOILAGE OF TOMATO SOLD IN GADA-BIU MARKET, JOS, PLATEAU STATE

Abstract

ABSTRACT

This study assessed bacteria and fungi associated with spoilage of tomato fruit (Lycopersium esculentum). Tomatoes contain a large amount of water, which makes them more susceptible to spoilage by bacteria and fungi. This study was therefore carried out to isolate, characterize and identify bacteria and fungi associated with the spoilage of tomato fruit. A total of 20 tomatoes were obtained from 5 different retail stands in Gada-biu market in Jos. Bacteria isolated and identified were Bacillus subtilis, Klebsiella aerogenes, Aeromonas hydrophila, Pseudomonas aeruginosa, and Staphylococcus aureus. The most prevalent bacterial isolate was Bacillus subtilis with 41.93%. The fungal isolates were Aspergillus niger, Aspergillus flavus, Penicillum notatum, Fusarium oxysporum, and Saccharomyces cerevisiae. Aspergillus niger was the most prevalent with 37.12%, while Saccharomyces cerevisiae was the least prevalent with 4.55%. The presence of toxin-producing fungi such as Aspergillus niger and Fusarium oxysporum, which are capable of causing food poisoning as well as some bacteria isolates, raises concern over public health risks that may be associated with the consumption of wholesome tomatoes. Proper handling and adequate storage facilities must therefore be employed to prolong the shelf life of tomato fruits. 

Keywords: bacteria, fungi, spoilage, tomato fruit.