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 21 November 2024.
“Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw.” UniTopics, Accessed November 21, 2024. https://www.unitopics.com/project/material/microorganisms-associated-with-the-spoilage-of-watermelon-and-pawpaw-in-bwari-area-council/
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