Effect of Antibacterial Agents on the Microbial Flora of Some Fruits and Vegetables.

Abstract

Six samples of fruits (apple, banana, mango, orange, pineapple and watermelon) and six samples of vegetables (cabbage, carrot, cucumber, lettuce, potato and tomato) were purchased from wokem market in Choba town PH, Rivers State and microbiological analysis were carried out these fruits and vegetables samples and the effects of the antimicrobial agents (Ethanol and Hydrogen peroxide) on the microbial load. The Total viable count, Total coliform count and Escherichia count were determined via standard microbiological methods. The Total viable count ranged from 4.1x10106 to 1.0x107 cfu/g Total coliform count from 4.5x107 to 1.5x106 cfu/g nd the E.coli count ranged from 5.1x102 to 1.0x102 cfu/g. The Total viable count for apple ranged between to 5.1 x107 to 2.07x109 , Cabbage 1.45x109 to 4.9x107 , banana 1.10x109 to 5.9x107 , cucumber 1.82x108 to 6.0x107. The microorganisms isolated were Escherichia coli 42%, Staphylococcus aureus 30%, Pseudomonas spp 18%, Bacillus spp,6% and Serratia spp, 2%. Hydrogen perioxide had a high pathogen reduction rate than ethanol.The isolation of E coli and other pathogenic microorganisms indicates the presences of faecal contamination and the poor hygienic production, storage and transport system. Fruits and vegetables should be properly handled from their seeds planted in the farm to the matured ones sold in the market