Isolation and Identification of Bacterial Contaminants from Spoiled Fruits Sold at Agajia Market, Bonny Island
Keywords:
Bacterial Contamination, Spoiled Fruits, Food Safety, Market Produce, Microbial AnalysisAbstract
Microscopic organisms, specifically bacteria, play a crucial role in fruit spoilage. These bacteria thrive under favorable temperature conditions when food and water are available, leading to changes in the appearance, color, and odor of the fruit. This research aimed to evaluate the various bacterial species present in three types of spoiled fruits: pineapple (Ananas comosus), banana (Musa paradisiaca L.), and apple (Malus pumila). Four bacterial species— Escherichia coli, Klebsiella sp., Bacillus sp., and Staphylococcus sp.—were successfully isolated using the serial dilution and agar plating techniques. Gram staining analysis confirmed that Bacillus sp. and Staphylococcus sp., isolated from banana samples, were Gram-positive bacteria. Similarly, Escherichia coli found in apples was also Gram-positive, exhibiting a long rod shape, cocci in clusters, and a short rod morphology, respectively. Meanwhile, Escherichia coli and Klebsiella sp. from pineapple samples were identified as Gram-negative bacteria. Microscopic observations revealed that Escherichia coli and Klebsiella sp. had short rod-shaped colonies. Biochemical analysis demonstrated that the two most prevalent bacterial species in the spoiled fruits were Escherichia sp. and Klebsiella sp. To improve fruit preservation methods, further advancements in conservation strategies are recommended. Additionally, government regulatory bodies should raise awareness among farmers and vendors to enhance the quality of fresh produce.
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