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Abstract
Fruits are consumed by humans as a source of nutrients which also harbour microorganisms. If not checked can lead to food spoilage. This study was aimed at investigating fungal load in
mixed fruit salads sold in Benin City metropolis. Samples of mixed fruit salads were
purchased from New Benin, Ring road, Uselu and Ugbowo areas all in Benin metropolis Edo
State and transported to the laboratory for investigation. The fruits were store at room
temperature (28+2
oC) and refrigeration temperature (4+2
oC) as control. Samples were stored
for 10 d and Fungal analysis was conducted periodically after every 2h. Samples were
cultured on potato dextrose agar medium. Changes in pH during storage was determined. Results revealed total heterotrophic fungal counts of samples stored at room temperature, (RT)
ranging from 3.50 ± 1.50 x 10
1 cfu/g (CONTROL) - 17.00 ± 1.00 x 10
1 cfu/g (UGBOWO). Samples kept under refrigeration/cool temperature, CT, (4
oC), revealed the total heterotrophic
fungal count to range from 0.50 ± 0.50 x 10
1 cfu/g (CONTROL) - 8.50 ± 0.50 x 10
1 cfu/g
(RINGROAD). The identified fungi isolates were Rhizopus spp, Penicillium spp, Aspergillus
niger and Fusanum spp. The isolate with highest frequency of occurrence was Rhizopus spp
(40%) while the lowest was Fusarium spp (10%). The presence of these fungi in the
investigated fruit salads suggests the need for stricter hygiene and quality measures and
practices to be adopted by fruit salad vendors, and enforced by relevant authority to prevent
transmission of diseases and illnesses by potentially pathogenic fungi.
mixed fruit salads sold in Benin City metropolis. Samples of mixed fruit salads were
purchased from New Benin, Ring road, Uselu and Ugbowo areas all in Benin metropolis Edo
State and transported to the laboratory for investigation. The fruits were store at room
temperature (28+2
oC) and refrigeration temperature (4+2
oC) as control. Samples were stored
for 10 d and Fungal analysis was conducted periodically after every 2h. Samples were
cultured on potato dextrose agar medium. Changes in pH during storage was determined. Results revealed total heterotrophic fungal counts of samples stored at room temperature, (RT)
ranging from 3.50 ± 1.50 x 10
1 cfu/g (CONTROL) - 17.00 ± 1.00 x 10
1 cfu/g (UGBOWO). Samples kept under refrigeration/cool temperature, CT, (4
oC), revealed the total heterotrophic
fungal count to range from 0.50 ± 0.50 x 10
1 cfu/g (CONTROL) - 8.50 ± 0.50 x 10
1 cfu/g
(RINGROAD). The identified fungi isolates were Rhizopus spp, Penicillium spp, Aspergillus
niger and Fusanum spp. The isolate with highest frequency of occurrence was Rhizopus spp
(40%) while the lowest was Fusarium spp (10%). The presence of these fungi in the
investigated fruit salads suggests the need for stricter hygiene and quality measures and
practices to be adopted by fruit salad vendors, and enforced by relevant authority to prevent
transmission of diseases and illnesses by potentially pathogenic fungi.
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