Microbial Quality Assessment of Some Fruits Obtained from Retail Outlets in Zaria, Kaduna State, Nigeria
Wata Innocent John
Deborah Ajibade Oyenike
Umaru Abdulmalik
Abstract
Although fruits are an essential component of a balanced diet, providing vital nutrients for human health, their high moisture content and frequent exposure to environmental contaminants make them susceptible to microbial contamination, posing serious public health risks. This research work was aimed to assess the microbial quality of selected fruits (pawpaw, watermelon, and pineapple) obtained from retail outlets in Zaria, Kaduna State, Nigeria. Cross-sectional study was conducted in three major retail locations: Samaru, Kwangila, and PZ. A total of 27 fruit samples were randomly purchased and analyzed using standard microbiological techniques to determine the total bacterial and fungal loads. Bacteria isolates were identified through gram staining, biochemical test and morphological characterization, while fungi isolates were identified through morphological characteristics and microscopic view using lactophenol cotton blue stain. The bacteria species identified were gram positive and gram negative to include Staphylococcus aureus, Escherichia coli, Bacillus species and Pseudomonas. Antimicrobial susceptibility testing showed that the isolates were highly susceptible and resistant to some antibiotics. Pathogenicity tests were also conducted to assess the spoilage potential of fungal isolates. The results revealed high microbial contamination across all fruit samples, with pawpaw and watermelon exhibiting the highest bacterial and fungal loads. Fungal isolates included Aspergillus niger, Aspergillus flavus, Penicillium spp., Candida spp., Mucor spp., and Rhizopus spp., with Aspergillus being the most prevalent. These findings emphasize the need for improved hygiene measures in fruit handling, storage, and retail distribution. Further research is recommended to explore long-term trends in antimicrobial resistance among fruit-associated pathogens.
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