BACTERIA ASSOCIATED WITH STALE APPLE AND CUCUMBER AND THEIR PARTICIPATORY ROLES IN SPOILAGE

Outbreaks of human illnesses associated with the consumption of raw vegetables and fruits have become more frequently reported worldwide. Fruits and vegetables are often in contact with soil, insects and animals, during growing and harvesting in the field. Many different kinds of microorganisms have been found on fresh produce. In this study standard plate techniques and culturing methods were used to isolate bacteria from stale apples and cucumbers. The organisms recovered from these samples in decreasing order of importance were Staphylococcus aureus, Pseudomonaaureginosa, Escherichia coli and Salmonella sp. with mean total viable counts ranging from 2 x 10² to 55 x 10⁴cfu/ml for apple and 4 x 10² to 36 x 10⁴cfu/ml for cucumber. It is therefore recommended that fruits and vegetables handlers, sellers and consumers need to be properly educated on hygienic handling and preservation of fruits and vegetables

TABLE OF CONTENTS

CHAPTER ONE: INTRODUCTION

1.1       Background to the Study

1.2       Aim and Objectives

1.3       Justification of the Study

CHAPTER TWO: LITERATURE REVIEW

2.1       Origin of Apple

2.1.1    Taxonomy of Apple

2.1.2    Apple Diseases

2.2       The Origin of Cucumbers

2.2.1    Botanical Taxonomy

2.2.2    Nutritional and Health Values of the Cucumber

2.3       Overview of Outbreak in Fruits and Vegetables

2.3.1    Microbial flora

2.4       Bacteria

2.4.1    Salmonella spp.

2.4.2    Campylobacter spp.

2.4.3    EnterovirulentEscherichia coli                                                                       

2.4.4    Shigellaspp.                                                                                                    

2.4.5    Vibrio cholera

2.4.6    Other vegetative bacteria

2.4.6.1 Spore-Forming Bacteria

CHAPTER THREE: MATERIALS AND METHODS

3.0       Study Area

3.1       Materials

3.2       Collection of Samples

3.3       Sterilization of Glass Wares and Equipment

3.4       Media Preparation

3.5       Sample Preparation

3.6       Isolation of Bacteria

3.7       Identification and Characterization of Isolated Organisms

3.7.1    Gram Staining

3.7.2    Catalase Test

3.7.3    Indole Production Test

3.7.4    Motility Test

3.7.5    Haemolysis Test

3.7.6    Urease Test

3.7.7    Lactose Fermentation Test

CHAPTER FOUR

Results            (Tables follow)

CHAPTER FIVE

Discussion and Recommendation

5.1       Discussion

5.2       Recommendations

References

LIST OF TABLES

Table  Title                                                                                                               

2.1       The nutritive value of 100 g of edible cucumber

4.1       Total viable colony count of Bacteria that are Isolated from Stale Apples

And Cucumbers

4.2       Colonial Morphology of Bacteria that are Isolated from Stale Apples

And Cucumbers

4.3       Morphological and Biochemical characteristics of Bacteria

Isolated from Stale Apples and Cucumbers