MICROOGANISMS ASSOCIATED WITH THE SPOILAGE OF BANANA SOLD IN SOME MARKETS IN BENIN CITY NIGERIA

ABSTRACT

Banana fruit as well as other fruits and fresh vegetables have epidermal layer which serve as a natural protective cover that effectively guide against most pathogenic microbes and plant spoilage. This study was carried out to isolate and identify the microbial pathogens associated with spoilt Banana sold in markets. Standard bacteriological methods were used to determine the total bacterial count of the sample using pour plate methods after serial dilution. The bacterial isolates and fungal were characterized and identified using morphological and biochemical methods. The percentage distribution and frequency of the isolates were evaluated using statistical method However the result obtained in this study showed that the bacterial population ranged from 3.9542±1.00 to 5.178±1.00 log10 cfu/g while the fungal count obtained ranged from 3.778±1.00 to 5.039±9.5 log10 cfu/g. Shigella sp, Enterobacter sp, Klebsiella sp, E.coli and Bacillus sp while the fungal species obtained were Aspergillus niger, Aspergillus fumigatus, and Aspergillus tamari. Banana (Musa species) is a significant staple crop has its importance in the developing world. Microbial spoilage of fruits may occur due to bacteria or fungi causing the fruits to undergo undesirable changes. Microbial contamination can occur during any of the production stages; in the farm, during harvest, processing, wholesale storage, transportation or retailing and handling in the home, and this contamination can arise from environmental, animal or human sources.