BACTERIOLOGICAL EVALUATION OF FRESH AND PACKAGED MIXED FRUIT SALAD SOLD WITHIN UGBOWO AXIS

This study was conducted to evaluate the bacteriological and sensory qualities of fresh and packaged mixed fruit salad sold along the Ugbowo axis in Benin City, Edo State. Mixed fruit salad samples were collected from various vendors located near the University of Benin, specifically within the Ekosodin and BDPA areas. Upon collection, the samples were securely placed in sterile zip-lock bags and subsequently transported to the laboratory for bacteriological analysis. The bacteriological assessment was performed using cultural techniques, with the identification of isolates conducted through biochemical methods. Additionally, phenotypic virulence properties of the isolates were evaluated, and antimicrobial sensitivity was assessed using the biodisc diffusion method. The results indicated that the heterotrophic bacterial count of mixed fruit salad samples stored in refrigeration and at room temperature for four hours ranged from 2.50 ± 2.12 x 103 cfu/g to 4.08 ± 1.24 x 105 cfu/g. In contrast, samples kept in refrigeration and at room temperature for 24 hours exhibited a range between 1.51 ± 0.20 x 105 cfu/g to 5.70 ± 0.88 x 104 cfu/g. The Staphylococcus aureus count for samples stored in refrigeration and at room temperature for four hours ranged from 1.57 ± 0.78 x 103 cfu/g to 4.50 ± 0.42 x 102 cfu/g, whereas those kept for 24 hours showed a count ranging from 2.50 ± 0.14 x 103 cfu/g to 8.96 ± 0.23 x 104 cfu/g. The coliform bacteria count in mixed fruit salad samples stored for four hours ranged from 2.34 ± 0.21 x 103 cfu/g to 7.20 ± 0.88 x 102 cfu/g, compared to samples stored for 24 hours which exhibited counts ranging from 2.50 ± 0.14 x 103 cfu/g to 8.96 ± 0.23 x 104 cfu/g. The percentage frequency of occurrence of bacterial isolates was as follows: Staphylococcus aureus (12%), Bacillus megaterium (12%), Lactobacillus spp. (12%), Serratia marcescens (6%), Flavobacterium spp. (10%), Enterobacter cloacae (8%), Micrococcus lactis (2%), Bacillus cereus (10%), Staphylococcus warnei (2%), Enterococcus faecium (8%), Bacillus thuringiensis (8%), Salmonella arizonae (4%), Bacillus licheniformis (2%), Klebsiella pneumoniae (2%), and Bacillus subtilis (2%), respectively. The findings of this study underscore the necessity for further research aimed at developing effective strategies for mo itoring and mitigating microbial hazards in ready-to-eat foods, thereby safeguarding consumer health against potential outbreaks associated with antibiotic-resistant bacteria.