ABSTRACT
Health benefits of fruits salads are many, owing to their antioxidants and phytonutrients. They are low in calories and are rich in complex carbohydrates, vitamins and minerals. Despite the importance and benefits, they can also be of harm and leads to outbreak of diseases when the fruits are contaminated with a variety of microorganisms which depend on the microbial population of the environment from which the food was taken, the condition of the raw product, the method of handling, the time and conditions of storage. It becomes possible to predict the survival potential of microorganisms towards food products that can be analyzed to establish the product stability.
Therefore, this study was carried out to determine the microorganisms associated with retail fruit salad samples and their survival profile in composite fruit extract. Thirty (30) samples of fruit salads were collected from three different locations in Ogun State, Nigeria and transported to Olabisi Onabanjo University for standard microbiological examination.
The pH level of the fruit salad sample ranged from 5.1 to 6.4. The isolated organisms were identified using morphological and biochemical tests. The identified organisms were Escherichia coli, Staphylococcus aureus, Bacillus cereus, Salmonella spp. and Pseudomonas spp. The identified fungi include Aspergillus spp., Fusarium spp., Rhizopus spp. and Candida spp. The total viable count falls within the range of 1.7 x 105 and 6.3 x 106 cfu/g. The total coliform count falls within the range of 1.0 x 102 and 5.0 x 104 cfu/g. Current study figured out not only the microorganisms associated with fruit extract but also elaborately delineated their survival potential and also the susceptibility of the isolated bacteria to common antibiotics.
While the practice of consumption of fruit salads cannot be stopped on nutritional grounds, measures should be taken to spread awareness amongst the vendors about the safe and hygienic practices
TABLE OF CONTENTS
CHAPTER ONE
1.1 Introduction
1.2 Aim of the Study
1.3 Objectives of the Study
1.4 Justification of the Study
CHAPTER TWO: Literature Review
2.1 Fruit and Fruit Salad
2.1.1 Benefits of Fruits
2.2 Sources of Contamination of Fruits with Pathogens
2.3 Microbiological Food Safety
2.4 Bacteria Commonly Associated with Food Poisoning in Fruits
2.4.1 Yeasts and Moulds Commonly Associated with Food Poisoning in Fruit
Products
2.5 Chemical Contaminants in Foods
2.6 Physical Contaminants in Foods
CHAPTER THREE: Materials and Methods
3.1 collection of samples
3.2 Laboratory Analysis
3.2.1 Preparation of Materials
3.2.2 Media Used
3.3 Determination of Microbial Load
3.4 Isolation of Microbes
3.5 Purification of the Isolates
3.6 Identification of Isolates
3.6.1 Gram Staining
3.7 Biochemical Reaction
3.7.1 Catalyse Test
3.7.2 Indole Test
3.7.3 Coagulase Test
3.7.4 Citrate Utilization Test
3.7.5 Lactophenol Staining
2.8 Processing of Fruit Extract Sample to be Challenged
2.8.1 Preparation of Strains Used for Challenge Test
2.8.2 Inoculation Strategy and Assessment of Growth
3.9 Sensitivity Test
3.9.1 Preparation of Inoculum
CHAPTER FOUR: Results
CHAPTER FIVE: Discussion, Conclusion and Recommendations
5.1 Discussion
5.2 Conclusion
5.3 Recommendations
References
Appendix
