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ABSTRACT
The ground melon sample used in this study was purchased from various open market and supermarket in Benin City, Edo state. This study was done to determine the bacteriological profile of (packaged and unpackaged) ground melon. Serial dilution of the sample was carried out and pour-plate method was used for the culture and isolation of bacteria using nutrient agar and MacConkey agar respectively. Microorganisms isolated were identified based on cultural and morphological characteristics as well as biochemical tests. The susceptibility of the isolates to chitosan and other antibiotics test were determined through the agar well diffusion method. The bacterial count on nutrient agar and MacConkey agar were 1.5 x 105 to 7.9 x 105 cfu/g and 1.3 x 105 to 4.9 x 105 cfu/g respectively. The microorganisms isolated were Escherichia coli, Staphylococcus aureus, Shigella spp, Bacillus cereus, Enterococcus spp and Lactobacillus plantarum. For the percentage occurrence Shigella spp and Lactobacillus plantarum have the least percentage occurrence (12.5%) compared to the rest. The pH of samples was in the range 5.56+ 3.34 to 6.53 + 3.61. Antibiotic susceptibility test shows that all bacteria were resistant to ampiclox and amoxacillin. Antimicrobial activity of chitosan on the isolates revealed that Escherichia coli was more susceptible compared to Shigella. The results of this study reveal that chitosan are antimicrobial agents which can be used effectively as a preservative for ground melon.
