Bacterial Assessment of Fresh and Spoilt Tomatoes (Lycopersicon esculentum) Sold at International Market, Abakaliki, Ebonyi State, Nigeria

Abstract

Introduction: Tomato (Lycopersicon esculentum) has a high water content which predisposes it to spoilage by pathogenic bacteria that can pose significant health threats to consumers. Aim: The aim of the study was to undertake the bacterial assessment of fresh and spoilt tomatoes (Lycopersicon esculentum) sold at International Market, Abakaliki, Ebonyi State. Methodology: A total of 10 tomatoes were sampled, out of which 5 fresh, firm, undamaged tomatoes and 5 spoilt tomatoes were analysed. Cut portions of the fresh and spoilt tomatoes were serially diluted and plated on Nutrient Agar, MacConkey Agar, and Mannitol Salt Agar. Results: The result revealed that a total of forty seven (47) bacterial isolates were recovered: from both fresh tomato and spoilt tomato samples. From the fresh tomato samples, a total of sixteen (16) bacterial isolates were recovered: Staphylococcus aureus (4), Klebsiella spp. (6), Pseudomonas spp. (2), Escherichia coli (3) and Proteus spp (1) with percentage distribution of 25.00 %, 37.5 %, 12.5 %, 18.75 % and 6.25 % respectively. On the other hand, a total of thirty one (31) bacterial isolates: Staphylococcus aureus (6), Klebsiella spp. (9) Pseudomonas spp. (5), Escherichia coli (8) and Proteus spp (3) were recovered from spoilt pepper samples with percentage distribution of 19.35 %, 29.03 %, 16.13 %, 25.81 % and 9.68 % respectively. Conclusion: The study identified various spoilage bacteria which raises concern on public health risks associated with the consumption of fresh tomatoes.