Bacterial Contamination of Ready to Eat Fruits Sold in and Around Ugbowo Campus of University of Benin (Uniben), Edo State, Nigeria

Abstract

Fresh fruits are major sources of nutrients and vitamins which help to promote good health. However, fresh fruits may also harbour a wide range of microbial contaminants of public health significance. To assess the bacterial contaminants of fruits sold in Ugbowo campus of University of Benin, 200 samples of replica of five fruits were purchased from four locations within the campus. Samples were analyzed to study the distribution of organisms based on the type of fruits and the locations in which the fruits were sampled. The results showed that 62.5% of the fruit samples yield bacterial growth, while 37.5% of the fruit samples yield no bacterial growth. The highest number of organisms was isolated from banana and pawpaw at the same rate (13% each), while oranges recorded the least number of isolates. Using non-parametric Wilcoxon statistics the results further showed that the number of samples with bacterial growth was significantly higher than that without bacterial growth (p=0.042). Four bacteria belonging to three genera were identified. The identified organisms were Staphylococcus aureus, Coagulase negative Staphylococci (CoNS), Escherichia coli and Salmonella Enteritidis. The highest number of organisms was isolated from sale points in junior staff quarters closely followed by sale points in anatomy gate. S. aureus has the highest incidence in all the locations followed by E. coli. However, the distribution of organisms isolated from all the locations showed no significant difference (p=0.996). S. aureus (46.4%) was the most frequently isolated organisms from all the fruit samples followed by E. coli (28.8%), while Salmonella Enteritidis was the least frequently isolated (11.2%).The results of the statistical analysis using Duncan multiple range test revealed that the distribution of S. aureus in all the fruit samples was significantly higher than that of CoNS (p=0.000), E. coli (p=0.003) and Salmonella Enteritidis (p=0.000). Also, the occurrence of E. coli was significantly higher than that of CoNS (p=0.008) and Salmonella Enteritidis. (p=0.003). The results further showed that the frequency of Salmonella Enteritidis. in all the fruit samples was not significantly different from those of CoNS (p=0.628). Thus, bacteriologically safe fruits are essential to maximize the health and nutritional benefits inherent in adequate consumption of these products. Therefore, proper decontamination through washing of fruits, hands and containing vessels is essential.