Evaluation of Fungal Contamination in Whole and Sliced Ready-To-Eat Fruits Sold in Port Harcourt, Nigeria

Abstract

Foodborne illnesses remain a pressing public health concern globally, especially in regions with inadequate regulatory oversight. This study aimed to assess the extent of fungal contamination in whole and sliced ready-to-eat (RTE) fruits sold in various markets across Port Harcourt, Nigeria. The methodology involved a simple random sampling of 30 fruit samples, both whole and sliced apples, cucumbers, oranges, pawpaws, and watermelons. These samples were collected from six major markets: Fruit Garden Market, Mile 1 Market, Mile 3 Market, Oil Mill Market, Rumuokoro Market, and Town Market. Microbiological analyses were conducted using serial dilution, culturing, and isolation methods. Total Fungal Count (TFC) was determined on Sabouraud Dextrose Agar and statistical evaluation via ANOVA and Tukey’s post hoc tests. Results showed significant variability in contamination levels across different markets. The highest TFC in whole fruits was recorded in the Oil Mill Market (4.58 × 10² CFU/ml), while Rumuokoro and Mile 1 had no detected fungal contamination. Among sliced fruits, the highest TFC was in the Oil Mill Market (6.60 × 10² CFU/ml), with Rumuokoro showing the lowest (1.53 × 10² CFU/ml). Pawpaw and watermelon had the highest TFC among all tested fruit types, indicating greater susceptibility to fungal growth due to their nutrient composition and water content. The study concluded that RTE fruits sold in Port Harcourt are susceptible to significant fungal contamination, posing health risks to consumers. It highlighted the need for better hygiene practices among vendors and stricter regulatory measures to ensure food safety. Recommendations include proper pre- and post-harvest handling practices, the use of potable water for washing fruits, and food safety training for vendors to mitigate contamination risks.