Microorganisms associated with pawpaw and watermelon fruits sold in bwari area council were investigated. Evaluation of the possible bacteria and fungi on the fruit samples was carried out based on standard microbiological methods. Bacterial count ranged from 4.2 x 105 to 1.4 x 106cfu/g for pawpaw samples and 4.1 x 105 to 1.5×106 cfu/g for watermelon samples. Fungal count ranged from 3.1 x 105 to 8.9 x 105cfu/g for pawpaw samples and 1.9 x 105 to 5.5 x 105 cfu/g for watermelon samples. Microbial isolates included Salmonella sp. Esherichia coli, Pseudomonas sp, Shigella sp, Staphylococcus aureus, Aspergillus sp, Rhizopus sp, Mucor sp, Saccharomyces cerevisiae. E.coli and Salmonella sp. had the highest occurrence of 70% in pawpaw samples, followed by Staphylococcus aureus (60%), Shigella sp. (50%) and Pseudomonas sp. (30%). Percentage occurrence of Staphylococcus aureus in watermelon was 70%, followed by both E. coli and Shigella sp (60%), Salmonella sp. (50%) and Pseudomonas sp. (20%). Similar trend occurred in watermelon samples. Of the fungal isolates, Saccharomyces cerevisiae occurred higher in water melon with 70%. Mucor was the lowest with 30% in pawpaw. From the result obtained, it was deduced that the sliced fruits were contaminated with different types of microorganisms, including those of public health importance which could be responsible for food borne infection. Therefore proper processing of sliced fruits in a hygienic condition should be practiced to prevent microbial contamination.
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWELDGEMENT
ABSTRACT
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
1.2 PROBLEM STATEMENT
1.3 AIM OF THE STUDY
1.4 OBJECTIVE OF THE STUDY
1.5 SIGNIFICANCE OF THE STUDY
1.6 PURPOSE OF THE STUDY
1.7 LIMITATION OF THE STUDY
1.8 RESEARCH QUESTION
1.9 DEFINITION OF TERMS
CHAPTER TWO
LITERATURE REVIEW
2.1 OVERVIEW OF WATERMELON AND PAWPAW
2.2 OVERVIEW OF MICROORGANISM
2.3 CLASSIFICATION OF MICROORGANISMS
CHAPTER THREE
3.0 RESEARCH METHODOLOGY
3.1 INTRODUCTION
3.2 ETHICAL APPROVAL
3.3 STUDY AREA
3.4 RESEACH DESIGN
3.5 SAMPLING TECHNIQUE
3.6 ENUMERATION AND IDENTIFICATION OF MICROORGANISMS
CHAPTER FOUR
4.1 RESULT AND DISCUSSION
CHAPTER FIVE
5.1 CONCLUSION
5.2 RECOMMENDATION AND FUTURE WORK
5.3 REFERENCES
Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw. (n.d.). UniTopics. https://www.unitopics.com/project/material/microorganisms-associated-with-the-spoilage-of-watermelon-and-pawpaw-in-bwari-area-council/
“Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw.” UniTopics, https://www.unitopics.com/project/material/microorganisms-associated-with-the-spoilage-of-watermelon-and-pawpaw-in-bwari-area-council/. Accessed 19 September 2024.
“Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw.” UniTopics, Accessed September 19, 2024. https://www.unitopics.com/project/material/microorganisms-associated-with-the-spoilage-of-watermelon-and-pawpaw-in-bwari-area-council/
Here’s a typical structure for Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw research projects:
- The title page of Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw should include the project title, your name, institution, and date.
- The abstract of Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw should be a summary of around 150-250 words and should highlight the main objectives, methods, results, and conclusions.
- The introduction of Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw should provide the background information, outline the research problem, and state the objectives and significance of the study.
- Review existing research related to Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw, identifying gaps the study aims to fill.
- The methodology section of Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw should describe the research design, data collection methods, and analytical techniques used.
- Present the findings of the Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw research study using tables, charts, and graphs to illustrate key points.
- Interpret Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw results, discussing their implications, limitations, and potential areas for future research.
- Summarize the main findings of the Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw study and restate its significance.
- List all the sources you cited in Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw project, following a specific citation style (e.g., APA, MLA, Chicago).