Microbiological and Proximate Analysis of Healthy and Spoilt Tomatoes (solanum Lycopersicum) Sold Within University of Ilorin

Student: Kafilat Idowu Adegunju (Project, 2025)
Department of Microbiology
University of Ilorin, Kwara State

Abstract

Tomatoes are widely consumed fruits prone to microbial spoilage due to their high moisture content and nutritional value. This study aimed to evaluate the microbiological quality and proximate composition of healthy and spoilt tomatoes sold within the University of Ilorin, Nigeria. Samples of both healthy and visibly spoilt tomatoes were collected from selected vendors across different markets on campus. Standard microbiological procedures were used to isolate and identify the microbial flora, while proximate analysis was conducted to determine the moisture, ash, crude protein, fat, crude fiber, and carbohydrate content of the samples. The results revealed a significantly higher microbial load in spoilt tomatoes compared to healthy ones. Predominant isolates included Escherichia coli, Staphylococcus aureus, Bacillus spp, Klebsiella and Saccharomyces species especially in spoilt samples. Proximate analysis showed lower moisture content and reduced nutrient values (particularly protein) in spoilt tomatoes compared to the healthy tomato samples. These findings underscore the need for improved postharvest handling and hygienic storage practices to reduce spoilage and associated health risks. Public awareness and regulatory measures should also be strengthened to ensure food safety on campus.

Keywords
tomatoes Solanum lycopersicum microbiological analysis proximate composition food safety University of Ilorin spoilage nutrient analysis microorganisms quality assessment
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