Microbiological Safety Assessment of Apple Fruits (Malus domestica Borkh) Sold in Owerri Imo State Nigeria

This study aimed at assessing the microbial colonizers, of apple fruits sold in Owerri to determine its safety for consumption. Apple fruits are dependable source of vitamins, it is rich in fiber, electrolytes, minerals and antioxidants and it is usually eaten fresh and raw, making the vitamins fully available for the body. The popularity and increased consumption of apple fruits therefore calls for necessary safety checks. Two hundred fresh and apparently healthy apple fruits were obtained from street vendors and shopping malls in major streets, motor parks and higher institutions in Owerri. The fruits were washed-out separately in 10 mL sterile distilled water to obtain suspensions which were assayed for total aerobic plate count, coliform count, and fungal count and for specific pathogens. A count of 3.4×105-4.5×107 cfu/mL was obtained for TAPC, while total coliform and total fungal counts ranges from 2.4×104-2.2×106 and 5.0×102-3.6×105 cfu/mL respectively. Twelve bacterial and seven fungal spp were isolated. The apple fruits sold in major busy spots in Owerri are contaminated, the presence of Shigella spp, S. aureus, Salmonella and B. cereus which are known pathogens calls for concern. Education of fruit vendors on food hygiene, adequate packaging/covering of apple fruits on display for sale and washing of fruits before consumption is advanced

Assessment of microbiological quality and nutritional values of a processed edible weevil caterpillar (Rhynchophorus phoenicis) in Port Harcourt, southern Nigeria

Investigation into the microbiological quality of processed Rhynchophorus species revealed the presence of bacteria and fungi. Total bacterial and fungal counts were 1.08 × 105 CFU/g and 9.2 × 102 CFU/g respectively. Bacterial isolates identified included, Lactobacillus plantarum, Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa and Proteus vulgaris, while the fungal species included Cladosporum sp, Penicillium verrecosum, Aspergilus flavus and Fusarum poae and one species of yeast. Rhynchophorus sp is rich in protein (71.63%), indicating high nutritional quality. The crude fibre (1.59%) and ash (11.97%) are high and could aid bowel movement and increase mineral contents respectively in the human body. High moisture (12.14%) and protein contents could encourage spoilage by proteophilic and hydrophilic bacteria and fungi. Poor sanitation and inadequate storage and marketing conditions may contribute to contamination and recontamination of the products. Intensive education on pre and post-harvest (handling) activities, including proper disposal of intestinal contents, preservation with spices and the application of atmospheric packaging system could reduce contamination with microbes

A study of microbial safety of ready-to-eat foods vended on highways: Onitsha-Owerri, south east Nigeria

A microbiological safety evaluation was carried out for ready-to-eat foods sold along Onitsha-Owerri highway, South-East Nigeria. Samples were collected from six different check points with intensive business activities - Oba, Okija, Ihiala, Mgbidi, Awomama and Ogbaku. Four hundred and ninety two samples comprising of fourteen different foods were analyzed for total aerobic plate count, coliform, fungi and for common food borne pathogens. The total aerobic plate count was 1.7x103- 7.1x109 cfu/g. Coliform count range from 2.3x101-3.8x107 cfu/g. Fungal count range from 1.0x101- 1.8x106 cfu/g. Approximately3.9% of the samples analyzed were highly contaminated with total aerobic bacterial count of > 106 cfu/g. There were no difference in the levels of contamination of samples from the six sampling point. Coliforms, Salmonella spp, S. aureus, E. coli, B. cereus, Shigella spp, Enterococci, A. niger and Pseudomonas were isolated. Contamination above 106 cfu/g food and the presence of potential food borne pathogens could be risky. Consumer’s awareness on the dangers of consuming contaminated foods, education of food vendors on food hygiene and application of hazard analysis critical control point (HACCP) is imperativ

Investigation on the microbial profile of canned foods

A total of thirty (30) canned food samples comprising of six samples each of Sardines, Milk, Tomatoes, Meat and mixed vegetables were randomly collected from super stores, kiosks and local markets. All samples are within expiry date, none of which is bloated, leaking and/or physically damaged. Samples were analyzed by standard methods for total plate counts (aerobic and anaerobic incubations), and for spoilage, pathogenic and coliform organisms. The total aerobic plate count ranges from < 10cfu/g to 1.4x103 cfu/g. Anaerobic plate count ranges from < 10cfu/g to 1.0 x 102. Bacillus subtilis, B. coagulans, B. cereus, Clostridium perfringens, C. sporogenes, Staphylococcus aureus, Klebsiella spp and S. epidermides were isolated from some of the samples. The need for effective HACCP (Hazard Analysis Critical Control Point) is recommended to prevent under processing, pre-process and post-process contaminations, inadequate cooling, contamination from leakage through seams and pre-process spoilag

Microbiological status of processed fruit juice sold in the commercial city of Onitsha

The microbiological status of industrially processed fruit juices sold in Onitsha main market was determined using standard methods. Fourteen (14) brands of the samples consisting of seven single fruits and seven mixed fruit juices were repeatedly subjected to bacteriological and mycological screening for six months. Isolates were characterized colonially, microscopically and biochemically, and their identity confirmed with reference to standard manuals. The processed fruit juices investigated showed high microbial loads consisting of bacteria such as Bacillus sp, Staphylococcus sp, Enterococcus sp Pseudomonas sp, Micrococcus sp and Corynebacterium sp. The Yeasts and moulds isolated are Saccharomyces cerevisiae, Saccharomyces var ellipsoideus, Penicilluim caseicolum, Penicilium notatum, Rhizopus stolonifer and an unidentified Saccharomyces species. Some of the isolates are normal commensals and or contaminants from the fruits and the environment. The presence of Staphylococcus aureus, Bacillus and Penicillium species portends health risk to consumers as some species produce potent toxins associated with food borne illnesses and mycotoxicoses. The Total Viable Count reveals a high microbial population across all the samples. These values are quite higher than the microbiological limits for fruit juices and nectars. Poor sanitary conditions and failure to adhere to good manufacturing practices during processing could influence the high microbial load. Recommendations were made to reduced the microbiological contamination and promote quality assurance of the products

NUTRITIONAL, ANTINUTRITIONAL, MINERALS AND VITAMIN COMPOSITIONS OF FOURTEEN BRANDS OF FRUIT JUICE SOLD IN ONITSHA MAIN MARKET

The nutritional composition, antinutritional factors and minerals of fourteen brands of processed fruit juices sold in Onitsha main market was chemically analyzed. The vitamin C contents and pH of the fruit juices were also determined by standard methods. The moisture content, density and sugar level is high across the samples and are required for energy and maintenance of body fluids and metabolic activities. Crude protein and ash is expectedly low as a result of treatment and maceration of the fruits. Crude fibre was not detected as the fruits were thoroughly crushed and filtered, whereas the mineral contents were adequate and may aid normal cell function and maintenance. The pH (4.66-5.65) of the fruit juice samples was generally acidic irrespective of the brand and may reduce contamination. Cyanide was present in trace amount while and tannins was detected in insignificant quantity (< 0.001mg/100ml) across the samples. Regular intake of fruit juices should be encouraged as it will provide nourishment and vitality to the body

PROBIOTIC CARRIER POTENTIAL, SENSORY PROPERTIES AND MICROBIAL QUALITY OF UGBA (PENTACLETHRA MACROPHYLLA) AND OGIRI (RICINUS COMMUNIS)

Ugba’ and ‘Ogiri’, fermented products of African oil bean (Pentaclethra macrophylla) and Castor oil seed (Ricinus communis), were screened for microbiological profile and ability to serve as carrier medium for probiotic, the sensory acceptability of products over twenty one days storage was also analyzed. Assay of unpasteurized products from different food vendors gave mean heterotrophic bacterial count for Ugba ranging from 6.20 x1010-2.96x1011 cfu/g, bacteria count in Ogiri samples range from 5.10x1010-1.21x1011 cfu/g. Mean fungal count in Ugba samples range from 8.0x108-2.01x1010 cfu/g while count of fungi in Ogiri range from 2.1x109-1.21x1010 cfu/g. The bacteria isolated in-clude species of Bacillus, Staphylococcus, Enterococcus, Serratia, Klebsiella, Micrococcus, Pseudomonas, Streptococcus and Lactobacillus. The fungi species implicated include Rhizopus, Geotrichum, Saccharomyces, Mucor, Penicillium, Fusarium and Aspergillus. Microbial load of inoculated LAB (LASO and LAWB) multiplied in all the products throughout the storage period, there was also increase in number of recov-ered LAB from the stool samples through the period of study. Unpasteurized products of both Ugba and Ogiri declined in sensory attributes after day 5-9 while Ogiri and Ugba samples with LASO and LASO+LAWB combinations had better sensory properties at day 21. Ogiri and Ugba could serve as good carrier medium for probiotic with good organoleptic properties, however texture stability of these products during storage need further investigation. Hazard Analysis Critical Control Point assessment, Good Manufacturing Practice and packaging are nec-essary to curtail microbial contaminations in these products

Production of Pleurotus tuber-regium (Fr.) Sing Agar, chemical composition and microflora associated with sclerotium

Pleurotus tuber-regium is a tropical mushroom whose sclerotium is consumed like many other edible mushrooms for their nutritional value, medicinal properties and for their taste and aroma. Assessment of its chemical composition shows mean carbohydrate (63.8%), protein (12.36%), moisture (19.88%), fat (3.23%) and fiber (0.25%). Potassium, calcium, magnesium, sodium and phosphorous were present in amounts ranging from 0.028 to 0.223 %, while oxalate, tannin, flavonoid, alkaloid and hydrogen cyanide were confirmed to be present. Pleurotus tuberregium sclerotium agar (PTRSA) was evaluated as a complex medium compared with Nutrient agar (NA) and Plate count agar (PCA) for the growth of heterotrophic organisms. Five bacteria and a fungal species (Staphylococcus aureus, Escherichia coli, Salmonella, Pseudomonas aeruginosa, Bacillus subtilis, Streptococcus and Candida albican were accessed. There was no statistical significant difference (P< 0.05) in the colony forming unit per ml (cfu/ml) recovery of these heterotrophic organisms diluted 1.8x108 by McFarland standard. The PTRSA function compares favorably with those of NA and PCA and can be standardized for use as a cheap medium for the cultivation of heterotrophic organisms. Evaluation of bacterial and fungal flora associated with the sclerotia shows the presence of species of Aspergillus, Bacillus, Pseudomonas, Klebsiella, and Staphylococci. Pleurotus tuber-regium is an underutilized fungus whose potentials can be further harnessed for the benefit of man

Microbiological and chemical quality assessment of some commercially packed fruit juices sold in Nigeria.

The microbiological and chemical qualities of some commercially packed fruit juices sold in Nigeria were assessed. A total of 30 fruit juice samples were collected including Orange, Lemon, Pineapple, Punch and Guava juice. Samples were screened for total aerobic mesophilic bacterial counts which ranged from 1.4x104 to 2.6x105cfu/ml. The fungal count ranges from 1.4x103 to 1.7x105cfu/ml, while the coliform counts ranges from 1.1x104 to 6.0x104cfu/ml. The isolated microbes include S. aureus, B. subtilis, P. caseicolum and species of Saccharomyces, Enterobacter, Corynebacterium, Aspergillus, Rhizopus, Streptococcus, Acetobacter, Staphylococcus, Bacillus and Lactobacillus. The total microbial counts are within acceptable standards for human consumption. Bacillus, S. aureus Saccharomyces and Penicillium was the most prevalent organisms isolated. All the samples were of acidic pH ranging from 3.20 to 4.50. Titrable acidity was 0.19 to 0.48; sugar (% sucrose) was 0.30 to 13.00. Heavy metals were not detected in any of the samples. The level of bacterial counts, fungal count and the absence of heavy metals conform to the standard specifications of National Agency for Food and Drug Administration and Control (NAFDAC) and Standard Organization of Nigeria (SON). The presence of coliforms in some of the fruit juice calls for strict adherence to GMP and effective HACCP applications

Perspectives in the hurdle techniques in the preservation of a non alcoholic beverage, zobo

The effect of some commonly used chemical preservatives (acetic acid and sodium benzoate), natural plant extracts (clove, garlic, ginger and lime) and pasteurization on the elongation of shelf-life of zobo beverage were investigated by determining total counts and characterization of microorganisms before and during storage at ambient temperature for 14 days. Five bacterial species, namely Staphylococcus aureus, Micrococcus leteus, Micrococcus rosues, Bacillus subtilis and Enterococcus faecalis were predominant isolates. Two fungal species, namely, Saccharomyces cerevisiae and Rhizopus stolonifer were also isolated. Bacillus subtilis and Saccharomyces cerevisiae remained the predominant organisms throughout the storage. The role played by some of the isolates in food spoilage, deterioration and intoxication had been discussed. The microbial population increased for two days as the organisms utilize the nutrients present in the sample. There was a drastic reduction in microbial load as the effects of the preservative became evident, except for the control sample. Antimicrobial activities of the preservatives revealed that samples with chemical preservatives were most effective against bacteria and fungi species, followed by the natural plant extracts samples. Pasteurization confers temporary preservation as its effect was short lived. The phytochemical and antimicrobial activities of the plants used had been reported. Of all the samples, only those treated with chemical preservatives remained organoleptically attractive after preservation for 14 days. The overall reduction in the microbial population could be a concerted effort of the preservatives and exhaustion of nutrients in the zobo drink. The study recommends the use of chemical and natural preservatives to enhance the keeping quality of zobo beverage which conforms to good manufacturing practices globally