Characterization and Semi-quantitation of Microorganism Present in the Partially Spoiled Tomatoes

Abstract

Introduction: Tomatoes are considered a nutrient-rich and versatile food, that shields the cells against oxidative stress while reducing the likelihood of cancer and heart disease. Nevertheless, their high water content renders them susceptible to spoilage. Material and methods: Thirty partially spoiled tomatoes underwent examination for bacterial and fungal proliferation. Each tomato was segmented into the spoiled section, the region beneath the spoiled portion, and the fresh lower segment. Samples from each segment were cultured to ascertain the types of microorganisms present. The microbial organisms were then identified using MALDI-TOF. Results: Twenty-seven microorganisms were detected, with one microorganism remaining unidentified. Out of these, ten were identified as pathogenic, six as opportunistic, and ten as non-pathogenic or beneficial organisms. The majority of pathogenic microbes were Klebsiella (39%), followed by Staphylococcus species (17.5%), Enterobacter (15%), and Candida (14%). The microbial composition remained consistent across all three regions of the decayed tomato. Conclusion: There is limited research available regarding the safety implications of consuming partially spoiled fruit and its impact on human health. Published studies on this topic are scarce. It is strongly advised to avoid consuming partially spoiled tomatoes, particularly in their raw form or as juice.