Isolation of Micro-Organisms Associated with Rot Diseases of Fruits using Pawpaw and Shaddok as Case Study

Isolation of Micro-Organisms Associated with Rot Diseases of Fruits using Pawpaw and Shaddok as Case Study

Offurum, J.C.; Chukwu M. M.; Iheme C.; Akuchie C. J.; Nwaozuzu S.C.

Department of Chemical Engineering

Imo State Polytechnic, Umuagwo-Ohaji

E-mail: jullyengine@yahoo.com

ABSTRACT

This research study dwelt on Microbial Isolation of Organisms Associated with Rot Disease of Fruits using Shaddok and Pawpaw as Case Study. This was necessitated due the fact that food spoilage is a complex process and excessive amount of food is lost due to microbial spoilage of food, even with the modern day preservation techniques. Based on this knowledge, more detailed sensory, chemical and microbiological analysis is usually carried out on food materials to assess their consumption safety. Two samples (pawpaw and shaddock) were considered in the present study, to determine the total bacterial count and the actual specific organisms responsible for their spoilage; whilst, the chemical and physical parameters are the main determining factors for detection of spoilage microorganisms. From the results obtained, the pH values of the two samples before spoilage were 6.50 (for pawpaw) and 4.72 (for shaddock), while after spoilage, their pH reduced as follows 3.05 and 4.38 respectively. It was, also, noticed that pawpaw spoiled faster than shaddock. Some microorganisms identified in the screening include staphylococcus specie with (1.05×10⁵tcfu/g), proteus spp (with 7.2×10⁴tcfu/g), E. coli (with 5×10²tcfu/g), klebsiella (with 8×10²tcfu/g), penicillium specie (with 3.0×10²tcfu/g), coccidioides immitis (with 2.0×10²tcfu/g), saccharomyce specie (with 1.87×10²tcfu/g), and these all have negative effect on human health. It is therefore recommended that food that ready to be eaten should be stored in the refrigerator to reduce the chances of microbial spoilage and also, food should be properly cooked or re-heated before consumption to avoid ingesting microorganism into the body that are injurious to health.

Keywords: Isolation, Microorganism, Rot Disease, Fruits