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MICROBIAL ANALYSIS OF SLICED WATERMELON, PINEAPPLE AND PAWPAW

FROM FIVE LOCATION MARKETS IN ILORIN
Taofeeq Olanrewaju Abdulkareem, Joy Erima Odeh
House no 40, Millennium Quarters, Kainji, New Bussa, Niger State, Nigeria.
Taofeeq Olanrewaju Abdulkareem is currently pursuing masters degree program in industrial microbiology in Kwara State University, Nigeria,
PMB-1530. Email: Taofeeq Olanrewaju Abdulkareem_Orlanre@gmail.com

KeyWords
Watermelon, Pineapple, Pawpaw, Samonella, Shigella, Escherichia coli, Staphylococcus aureus and Pseudomonas, Amoxicillin,
Penicillin, Ciproflovacin and Cephalosporin.

ABSTRACT
The microbial contamination of ready-to-eat vended fruits in Ilorin market was examined using

standard microbiological methods. A total of fifteen (15) samples of vended fruits were screened for total

bacterial and fungal count. From examination five (5) bacterial species were isolated namely: Escherichia

coli, Staphylococcus aureus, Salmonella sp, Shigella sp and Pseudomonas sp while one (1) fungal

species, Mucor sp, was isolated from the vended fruit samples. The total aerobic plate count ranged from

1.50±0.50 - 25.00±3.00 CFU ml-1 with Pawpaw having the highest count and Pineapple having the

lowest count. The isolated organisms from the vended fruits showed that contamination occurred due to

poor hygiene and environmental factors like contaminated air. Therefore adequate tutorials on sanitary

practices on both individuals and environment should be encouraged by concerned government officials

to reduce the level of contamination in vended fruits.

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INTRODUCTION

Fruits are rich in vitamins, minerals, antioxidants and many phytonutrients. Fruits and vegetables

are essential parts of people’s diet and are vital for health and well-being. They help to reduce the risk of

several diseases. Sliced fruits refer to fruits that have been cut open, sliced into bits, but remain in the

fresh state and displayed for sale in retail outlet for consumption. These sliced fruits are bought directly

from the street vendors or hawkers or at local market without necessarily having to undergo any further

treatment before consumption (AbdulRaouf et al., 1993).

Watermelon (Citrullus lanatus) belongs to the family Cucurbitaceae, the same family as

cucumber, pumpkin, and squash. It grows in countries that have a long, warm growing season such as

China, Africa, India, and the United States. China is the world’s largest watermelon producer with 13.9

billion pounds produced in 2008, followed by Turkey, Iran, Brazil, and the United States, which produced

4.3 billion pounds that same year. The major producing state is Florida with 817 million pounds produced

in 2009, followed by California, Georgia, Texas, and Arizona (Aboloma, 2008).

Watermelon originated in Africa and it has been an important vegetable in Egypt for at least

4,000 years. By the tenth century AD, it was grown in China and South Russia and was later introduced

to the New World by the Spaniards in the sixteenth century. For many years, it has been a source of water

in the Kalahari Dessert and other areas of Africa. Watermelons are mostly eaten fresh, but in Africa they

can also be cooked. In south parts of the old Soviet Union, watermelon juice is made into a fermented

drink or it can be boiled down into syrup. The rind can be pickled or candied and the seeds can be roasted

or eaten as it is done in the Orient and Middle East (Barro et al., 2007).

The pineapple (Ananas comosus) is a tropical plant with an edible fruit, also called a pineapple,

and the most economically significant plant in the family Bromeliaceae.

Pineapples may be cultivated from the offset produced at the top of the fruit, possibly flowering in five to

ten months and fruiting in the following six months. Pineapples do not ripen significantly after harvest.

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In 2016, Costa Rica, Brazil, and the Philippines accounted for nearly one-third of the world's production

of pineapples (Traore, 2007).

Pawpaw (Carica papaya) is a member of the small family (Caricacea), having four genera and

thirty-one species, is a native of tropical America, now spread all over the tropical region of the world.

The fruits are eaten green or ripe, fresh or in salads because of its high sugar content (59%) and thus can

be used for wine production. They are also used for making juice and crystallized fruit. Processed, it has a

neutral taste that can be considered improved by the addition of passion fruit to make soft drinks and

various preserves. It can also be used in production of latex (Barro et al., 2006).

Consumption of sliced fruits has been on the increase since they are easily accessible, convenient

and most especially cheaper than the whole fruit. Sliced fruits are commonly processed and sold by

unlicensed vendors with poor educational levels and untrained in food hygiene. Vended fruits have been

on the increase in many developing countries due to lack of formal jobs for the working age groups. Sales

of sliced fruits can contribute significant income for households and at the same time providing a source

of inexpensive nutritious meal (Bean and Griffin, 1996).

Outbreak of illness caused by consumption of fruits had been reported. The increase in

consumption of sliced fruits has been linked with a parallel increase in food borne illness. Fruit produce is

known to carry a natural non- pathogenic micro flora, and have an epidermal layer of cells which provides

a barrier for penetration of microorganisms. Cutting and slicing can eliminate the protections and

microbes can invade the internal tissue. Unsanitary processing and preservative methods could increase

the possibilities of contamination. Open display of street food produce encourages sporadic visits by flies,

cockroaches, rodents and dust (Beuchat, 1995).

MATERIALS AND METHODS

Study Area

This study was conducted in Microbiology Laboratory Unit, Kwara State University, Malete,

Ilorin, Kwara state. The samples was collected from different fruit vendors in Ilorin Markets, Kwara

State. There are various market in Ilorin with different people selling different items like foodstuffs,

fruits, vegetables, wears and other exciting goods. A great number of traders there are involved in fruit

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selling. And most of them are sliced or processed because most of their customers may not be able to

afford or have time to process the fruits properly.

Materials and Reagents

The materials and reagents that was used during the course of this research include: weighing

balance, beakers, conical flasks, autoclave, petri-dishes, 70% ethanol, non-absorbent cotton wool,

aluminium foil, test tubes, wire loops, incubators, microscope, blender, nutrient agar, potato dextrose

agar, mannitol salt agar, salmonella-shigella agar, EMB, macConkey agar, peptone water and distilled

water.

Collection of Samples

A total of fifteen (15) vended fruit samples consisting of sliced watermelon, pineapple and

Pawpaw were collected. The sliced watermelon, pineapple and pawpaw were collected from five

different fruit vendors in Ilorin market. They were all collected and put into different white polyethene

bags to differentiate them based on the vendors they were bought from.

Media Preparation

The different media which included nutrient agar, potato dextrose agar, mannitol salt agar,

macConkey agar, EMB agar, salmonella-shigella agar; and peptone water was prepared according to the

manufacturer’s instruction.

Isolation of Microorganisms

About 10g of each of the fruit samples was weighed and homogenised in 90ml of sterile distilled

water using an electric blender or mortar and pestle. Then, ten-fold dilutions of the homogenates was

made with sterilized peptone water; after that 1ml of the 10-4 dilutions of the homogenates are dispensed

into the petri-dishes that were labelled based on the agar used by pour plate method and allowed to gel.

After gelling, the petri-dishes that contained mannitol salt agar, nutrient agar, macConkey agar and SSA

agar was incubated at 37°C for 24hours while the petri-dishes that contained potato dextrose agar was

incubated at 25°C for 3days. The nutrient agar, macConkey agar, mannitol salt agar and SSA agar was

used to check for total bacterial count, total coliform count, presence of Staphylococcus aureus,

Salmonella spp and Shigella spp. respectively. At the end of the incubation period, the plates was

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brought out of the incubators and the colonies was counted using a colony counter device and each count

was expressed in colony forming unit per ml (CFU mlˉ).

Isolation of the Cultured Microorganisms

The distinct colonies on nutrient agar and potato dextrose agar was carefully examined using

microscope for their morphological characteristics like colour. Then these colonies was subcultured on

nutrient agar using streaking method and was incubated at 37°C for 24hours.

Identification of Isolates

Gram staining and other biochemical tests was carried out based on the method of Cheesbrough

(2006). The biochemical tests performed here include catalase, oxidase, indole, coagulase, Methyl red,

Voges proskauer, Citrate, Sugar fermentation and Oxygen relationship test.

Gram Staining

A thin smear of the isolates was carried out on different slides with the aid of a wire loop and

left to dry and after they will be heat fixed and allowed to cool. Then the different smears were covered

with crystal violet stain for 30-60seconds and rapidly washed off with clean water. Then the smears were

covered with Lugol’s iodine for 30-60seconds and rapidly washed off with clean water. The smears were

decolourised rapidly with alcohol and washed out immediately with clean water. Then the smears were

covered with safaranine for 30-60seconds and washed immediately with clean water. The stained smears

were then allowed to air-dry. After drying, a few drops of oil immersion was dropped on the stained

smears and viewed with the aid of a microscope (×100 oil objective lens) to check for the microscopic

properties of the organisms like the Gram reaction, morphology (Cheesbrough, 2006). For the fungal

isolate, a drop of lactophenol cotton blue stain was dropped in the centre of a clean slide. And then a

fragment of the fungus were collected with the aid of a wireloop and placed in the drop of the stain and

teased gently and covered with a coverslip. The coverslip was not pushed down or tapped to avoid the

dislodging of the conidia from the conidiophores. Then the stained isolate was viewed under the

microscope with ×10 and ×40 objective lens for its morphological characteristics (Cheesbrough, 2006).

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Biochemical Tests

Catalase Test

The discrete colonies of each of the isolates were collected with a wooden stick and emulsified in

a drop of hydrogen perioxide (H2O2). Bubbles of gas indicated a positive result according to

Cheesbrough (2006).

Indole Test

Here a little portion of each of the isolates was inoculated into 5ml of sterilised prepared peptone

water which was contained in different test tubes using a wire loop. And then, the test tubes containing

the organisms was left to incubate at 37°C for 48hours. After incubation period, 3-4drops of indole

reagent known as Kovac’s reagent was added and shake gently. A positive result gave a red surface

layer after 10minutes while a negative result gave a no red surface layer after 10minutes according to

Cheesbrough (2006).

Oxidase Test

A piece of filter paper was placed in a clean petri dish and 2-3drops of freshly prepared oxidase

reagent was added. With the aid of a wooden stick, discrete colonies of the isolates was collected

separately and smeared on the filter paper. A positive result gave a purple-blue colouration after

10seconds while a negative result gave no such colour after 10seconds according to Cheesbrough (2006).

Coagulase Test

A drop of distilled water was placed on each end of a slide and a colony of the test organism was

been emulsified in each of the drops to form a thick suspension. Then a loopful of plasma was added to

one of the suspensions and swirled gently. A positive result showed clumping after 10secconds while a

negative result showed no clumping after 10seconds according to Cheesbrough (2006).

Citrate Utilization Test

The Simon’s citrate agar was prepared according to specification of the manufacturer in

sterilized Petri dish; it was inoculated with the test organism and incubated at 37˚C in the incubator for 3

days. A change in colour from green to blue indicated a positive result and a negative result remained

green.

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Sugar Fermentation Test

The fermentation medium was prepared and sterilized with the indicator and durham’s tube has

no air bubbles in them. The sugar solution was autoclaved at 10 ibs/sq inch pressure for 10minutes and

0.5ml of the sugar was added to sterile peptone water. The fermentation tubes were inoculated with the

test organism. Negative control was maintained for all the sugar. The tubes were incubated at 37 0C for

24-48hrs. colour change was observed.

Oxygen Relationship Test

Nutrient agar was prepared and dispensed into McCartney bottles and slanted; Upon

solidification, the test organism was streaked/ stabbed into the media and incubated at 37˚C for 48 hours.

Obligates aerobes grew on the surface of the media; growth through the media indicated the facultative

anaerobic organisms and bottom growth indicated anaerobic species.

Starch Hydrolysis Test

Nutrient agar impregnated with 0.3% soluble starch was prepared, homogenized and poured into

sterile petri dishes to solidify. Each isolate was then discretely streaked on the solidified medium and

incubated at 37˚C for 48hours after which they were flooded with 5-10ml Iodine. Blue-black coloration

indicated a positive result.

Voges Proskauer Test

This test is used to differentiate Bacillus sp. and enteric bacteria which ferment glucose with the

production of acetoin which can be detected by oxidation reaction. 2 ml of sterile Methyl red-Voges

Proskauer broth was inoculated with test organism and incubated at 37 0 C for 24 hours. A small amount

of 10 % alpha-naphthol was added and then mixed. About 3 ml KOH was added and shaken. The set up

was then left for an hour at room temperature. A pink to red colour indicated a positive result

(Omomowo et al., 2015).

Methyl Red Test

The test is used to check acid production in the medium usually for coliform organisms which

ferment dextrose rapidly causing a fall in the pH. Methyl red-Voges Proskauer broth was prepared. 10 ml

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of the broth was dispensed into test tubes and sterilized. Inoculation was subsequently done and incubated

at 30 0 C for 24 hours. After incubation a few drop of methyl red indicator was added to the culture and a

resultant red colouration indicated a positive reaction (Omomowo et al., 2015).

Antibiotics Susceptibility Test

20ml of Mueller-Hinton agar was dispensed into sterile Petri-dish. After solidification of the agar,

the inoculums were then streaked on the plates with aid of sterile inoculating loop. The plate were left to

dry for few minutes. The antibiotics disks were placed on the plate using sterile forceps. The broad

spectrum antibiotics disks that were used are: Amoxicillin, Penicillin, Ciproflovacin and Cephalosporin.

The disks were then pressed down firmly with the aid of sterile forceps to ensure proper contact. The

plates were then incubated at 37ºC for 24hours.

RESULTS

The results of the microbial analysis of vended fruit samples consisting of sliced watermelon,

Pineapple and Pawpaw bought from different fruit vendors in Ilorin market, are presented in the

following tables. Fifteen isolates were obtained from the vended fruit samples. The isolates were given

the symbol PP = Pawpaw (PP1, PP2, PP3, PP4 and PP5 ), PI = Pineapple (PI1, PI2, PI3, PI4 and PI5 ) and WM

= Watermelon (WM1, WM2, WM3, WM4 and WM5 ). Table 1 shows the total viable count of the

microorganisms colony in CFU/ml isolated from the fruit samples. Table 2 shows morphology and

biochemical characterization of the microbial isolates from the ready-to-eat vended fruits. Table 3 shows

the frequency of occurrence of the total viable count of the organisms isolated from vended fruits

samples. Table 4 shows the zone of inhibition of the antibiotics test against Salmonella and Shigella.

Table 1: Total viable count of the organisms isolated (CFU/ml)

Pawpaw (PP) (x104 CFU/ml) Pineapple (PI) (x104 CFU/ml) Watermelon (WM)
(x104CFU/ml)

25.00 ± 3.00 5.00 ± 0.00 24.50 ± 2.50

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8.50 ± 1.50 13.00 ± 2.00 18.50 ± 1.50

9.50 ± 0.50 1.50± 0.50 3.00 ± 2.00

22.50 ± 3.50 3.50 ± 0.50 8.00 ± 2.00

6.50 ± 1.50 11.00 ± 2.00 2.00 ± 0.00

Table 2: Morphology and Biochemical Characterization of the microbial isolates from the ready-to-eat
vended fruits
Vend Cellular Biochemical Tests Carbohydrat Probabl
ed Morpholo e Morpholo e
Fruit gy Fermentation gical Organis
samp Character ms
les istics
Arrangement

Relationship
Methyl Red
Coagulase

Fructose
Catalase

Oxidase

Glucose
Maltose
Oxygen

Lactose
Gram’s

Citrate
Indole

Voges
Shape

PP1 - R S + - - + - + - An - - + + Pale white Salmone

o in aer with black lla
d gl obe edges species
e
PP2 - R si + + - - + + + F. - - + - Yellow- Pseudo
o n ana green monas
d gl ero species
e be
PP3 - R si + - + + - - - An + + + + Pink Escheric
o n aer hia coli
d gl obe
e
PP4 + c G + - + + + - + An - + + + Yellow Staphylo
o r aer coccus
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c o obe aureus
ci u
p
PP5 Cottony Mucor
dark-grey species
branched
with round
sporangios
pores
PI1 - R S + - + + - - - An + + + + Pink Escheric
o in aer hia coli
d gl obe
e
PI2 - R S + - - + - - - An - - + + Pale white Salmone
o in aer with black lla
d gl obe edges species
e
PI3 + c G + - + + + - + An - + + + Yellow Staphylo
o r aer coccus
c o obe aureus
ci u
p
PI4 - R si + - - + - - - An - - + + Pale white Shigella
o n aer species
d gl obe
e
PI5 Cottony Mucor
dark-grey species
branched
with round
sporangios
pore
WM1 - R S + - + + - - - An - + + + Pink Escheric
o in aer hiacoli
d gl obe
e
WM2 - R si + - - + - - - An - - + + Pale white Salmone
o n aer with black lla
d gl obe edges species
e
WM3 + c G + + + + + + - An - + + + Yellow Staphylo
o r aer coccus
c o obe aureus
ci u
p
WM4 - R S + - - + - - - An - - + + Pale white Shigella
o in aer species
d gl obe
e
WM5 Cottony Mucor
dark-grey species
branched
with round

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sporangios
pore
Table 3: Frequency of Occurrence of the total viable count of the organisms isolated from vended fruits

samples

Vended fruit samples Organisms Frequency %Occurrence

PP1 Salmonella species 40 8.82

PP2 Pseudomonas species 10 2.20

PP3 Escherichia coli 10 2.20

PP4 Staphylococcus aureus 50 11.01

PP5 Mucor species 30 6.61

PI1 Escherichia coli 16 3.52

PI2 Salmonella species 38 8.37

PI3 Staphylococcus aureus 26 5.73

PI4 Shigella species 10 2.20

PI5 Mucor species 30 6.61

WM1 Escherichia coli 60 13.22

WM2 Salmonella species 40 8.81

WM3 Staphylococcus aureus 40 8.81

WM4 Shigella species 14 3.08

WM5 Mucor species 40 8.81

Total 15 454 100

Key:

PP=Pawpaw, PI=Pineapple, WM=Watermelon

Table 4: Zone of inhibition of the antibiotics test against Salmonella and Shigella

Isolates Antibiotics zone of inhibition (cm)

Amoxicillin Penicillin Ciproflovacin Cephalosporin

Salmonella spp. 3 2.5 R 2

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Salmonella spp. R R R R

Salmonella spp. 3 5 1 2.5

Salmonella spp. 2.5 4 1 1.5

Salmonella spp. 1.5 1 R 1

Salmonella spp. 1 2.5 1.5 1.5

Salmonella spp. 0.8 1.5 1.3 1

Salmonella spp. R R R R

Shigella spp. 3 R 1 2

Shigella spp. R 4 R R

Shigella spp. 2 R 1 1

Shigella spp. 1 1 R R

Shigella spp. R 2 1 R

Shigella spp. 0.5 2.8 1.5 0.4

Shigella spp. 5 3 1 R

Key:

R = Resistance (No zone of inhibition)

DISCUSSION

Bacteria and fungi are the common contaminants of our fruits and they could be easily transferred

from the vendors to the processed fruits through mishandling. The consumption of ready-to-eat fruits

directly from street vendors or hawkers potentially increase the risk of food-borne diseases caused by a

wide variety of pathogens, because it is difficult to attest to the hygiene of these vendors or to the sanitary

conditions at points of processing as well as the packaging materials. This could pose a threat to human

health and this helps to throw light to the microbial contamination of ready-to-eat vended fruits that were

bought from different fruit vendors in Ilorin market.

These micro-organisms isolated were Escherichia coli (13.22%), Salmonella sp (8.81%),

Pseudomonas sp (2.20%), Staphylococcus aureus (11.01%), Shigella sp (3.08%) and Mucor sp (8.81%).
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All the microbial isolates apart from Shigella sp was reported in the work of Odebisi-Omokanye et al.,

(2015) in the microbial quality of pre-cut fruits sold in Ilorin, Kwara state; Jolaoso et al., (2010) isolated

Staphylococcus aureus, Salmonella sp and Escherichia coli from sliced pineapple and paw-paw. This is

further supported by the work of Oranusi and Olorunfemi, (2011) that isolated Staphylococcus aureus,

Pseudomonas sp, Salmonella sp and Escherichia coli from ready-to-eat fruits sold in Otta, Ogun state;

Tambeker et al., (2009) also isolated Staphylococcus aureus, Pseudomonas sp, Salmonella sp and

Escherichia coli from street vended fruits juices in Amravati, India. Moreover, the result of this study is

in line with the report of Fowoyo, (2012) from air-contaminated vended foods sold in Lokoja, Kogi state.

Most of the isolates in this study may have been introduced into these fruits through faecally

polluted water used in washing utensils like knives, trays and polyethene bags used for the packaging of

the fruits after slicing or cutting and also exposure of these fruits to low temperatures which encourage

the microbial growth of these pathogens (Daniyan and Ajibo, 2011). The presence of Staphylococcus

aureus, Pseudomonas sp, Salmonella sp and Escherichia coli was in line with the work of Odebisi-

Omokanye et al., (2015) from pre-cut fruits sold in Ilorin. Staphylococcus aureus, Salmonella sp, Shigella

sp, Pseudomonas sp and Escherichia coli are environmental isolates and they have been isolated from

plants, human skin, animal and dairy products. Their presence in these ready-to-eat fruits may have been

through unclean hands of the vendors, contact with sewage and contaminated water (De Roever, 1998).

This implies that the fruit samples could serve as a vehicle in the transmission of these pathogens to the

consumers of these contaminated fruits.

The presence of Staphylococcus aureus may have been introduced into the ready-to-eat fruits

through body contact of vendors with the fruits because the organism is a normal flora of the nasal

passage, hands and skins of healthy individuals (Nester et al., (2006). Odebisi-Omokanye et al., (2015)

and Ganguli, (2006) reported Staphylococcus aureus to have the highest occurrence in fruits and foods

respectively. It was recorded to be the second highest occurring isolate with the frequency of occurrence

of (11.01%) in Pawpaw. Aboloma, (2008) and WadaKura et al., (2009) have also reported that the

incidence of Staphylococcus aureus in food is an indication of environmental and human contamination.

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This high incidence may have occurred due to the use of polyethene bags for the packaging of these fruits

after slicing or cutting them (Little and Mitchell, 2004).

In this study, Mucor sp, Salmonella sp and Staphylococcus aureus had the same incidence of

(8.81%). Oviasogie et al., (2015) reported such incidence of Mucor sp in the assessment of fungal

pathogens associated with orange spoilage sold in Benin, Edo state while Oluwatoyin et al., (2015)

reported such high incidence in Salmonella sp and Staphylococcus aureus in assessment of the microbial

safety of polyethylene packaged sliced fruits sold in Abeokuta, Ogun state. The presence of Mucor sp

promotes the contamination and because they are ubiquitous they can be found on fresh vegetables, fruits

and other substances that give nutrients. They are also able to withstand high concentration of sugar and

they can survive in the absence of water or moisture. Such high occurrence may have occurred as a result

of the exposure of these ready-to-eat fruits to dusty or muddy areas. Most of these fruit vendors stay near

stagnant water of gutters which may serve as an entry for fruit contamination. Frank and Warribor, (2006)

reported that the microbial load on leafy vegetables and fruits increase with time during storage. When

these fruits are stored at inappropriate temperatures, they tend to attain temperatures that are suitable for

the microbial growth of these pathogens to cause diseases when ingested (Bryan et al., 1992).

The results show that Escherichia coli had the highest frequency of occurrence of (13.22%) and it

conforms to the report by Daniyan and Ajibo, (2011) and Daniel et al., (2014) in sliced fresh fruits sold in

Minna and Bida metropolis respectively. Escherichia coli is regarded as primary indicator for

microbiological quality of food and water and this shows that these fruits are not safe for human

consumption. According to CDC, (2011), the main transmission of Escherichia coli was through faecally

contaminated food or water. The high occurrence may have occurred in the contact of contaminated water

with the fruits during washing of the fruits and also the inadequate washing of hands by the fruit vendors

(Tambekar et al., 2007).

Some of these fruit vendors get their water from unclean sources like dirty streams and also they

could use very little quantity of water to wash or rinse all the fruits. The low occurrence of Pseudomonas

sp and Shigella sp was also reported by Fowoyo, (2012) in the assessment of air contaminated vended

foods sold in Lokoja, Kogi state. These ready-to-eat fruits may get contaminated from knives used for

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cutting or slicing, improper human handling and processing, tables or trays used during peeling and

cutting, rinsed water, washing buckets and packaging materials as these fruits are cut, washed, wrapped

with transparent polyethene bags and sold to the consumers. The presence of these possible pathogens in

the analysed fruit samples should be of great importance to the vendors, consumers and concerned arms

of government.

The pathogenic organisms isolated (Salmonella spp and Shigella spp) were tested against

antibiotics: Amoxillin, Penicillin, Ciproflovacin and Cephalosporin, (Table 4), which Salmonella sp was

resistant to (four antibiotics) Amoxillin, Penicillin, Ciproflovacin and Cephalosporin. Streptococcus sp

was sensitive to (gentamycin and ciprofloxacin) but resistance to amoxillin, augm. Shigella sp was

resistance to one antibiotics (Cephalosporin) but sensitive to other antibiotics used in this study.

Conclusion

In conclusion, the result from this study has shown that poor hygiene of the vendors and

environmental factors could cause the microbial contamination of these processed vended fruits sold in

Ilorin market. From time to time, government health officials should give attention to the market

especially these fruit vendors, at least to put on check how these vended fruits are processed which

includes the type and source of water used, the condition of the utensils and most especially the personal

hygiene of the fruit vendor to reduce help the rate of vended fruit contamination. Public awareness

programs can also be used as a measure to educate these fruit vendors on personal and environmental

hygiene to reduce contamination.

Acknowledgement

All praise and adoration is due to almighty Allah who has given me strength and wisdom throughout this

project.

References

[1] Abdul-Raouf, M., Beuchat, L.R and Ammer, M.S (1993). Survival and growth of E.coli 0157:H7

on salad vegetables. Applied Environmental Microbiology. 59: 1999-2006.

[2] Aboloma, R. I. (2008). Microbiological analysis of bread samples from bakery to sale points in

Ado-Ekiti, Ekiti state, Nigeria. Biol. Environ. Sci. J. Tropics, 5:77-81.

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[3] Aboloma, R.I (2008). Microbioogical analysis of bread samples from bakery to sale points in

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