MICROORGANISMS RESPONSIBLE FOR THE SPOILAGE OF TOMATOES.

ABSTRACT

Tomato (Lycopersicon esculentum Mill) is one of the world’s most important vegetable crops. Tomatoes are exposed to potential microbial contamination. The objective of this study is to identify various microorganisms responsible for the spoilage of tomatoes at Uselu, Ring Road and New Benin markets. Bacteriological survey of 12 samples of fresh and rotten tomatoes collected from different market sources were carried out and analysed. Analysis was done by culturing the tomatoes on different medias: MacConkey Agar (MCA), Eosine Methylene Blue (EMB), Bacillus Cereus Selective Agar (BCA), Pseudomonas Cetrimide Agar (PCA) and Mannitol Salt Agar (MSA). Following isolation of pure colonies, biochemical tests were done; Indole, Citrate, Oxidase, Potasium Hydroxide (KOH) and Triple Sugar Iron (TSI) test. Four bacteria samples were isolated; Klebsiella spp., Morganella, Enterobacter aerogenes and Serratia spp. The results obtained from the bacterial count of tomato in the different markets were presented in Table 4.1. The bacteria isolates in ring road market had the highest bacteria count when compared to those of uselu and new Benin markets. Effective control of bacteria and fungi plant pathogens, as well as contaminants in tomato fruit will bring about a great reduction in its deteriorations, improve the quality of tomato fruits delivered to consumers and also prevent the health hazards accompanied with the consumption of contaminated fruits and vegetables in Nigeria. Good quality control measures must therefore be employed by the farmers, marketers and consumers during the harvesting, transportation, handling and processing of the fruits. Frequent inspection of the fruits for sale by food inspectors is also recommended.