Isolation and Identification of Microorganisms Associated With the Spoilage of Broken or Crushed Tomatoes

Student: CYNTHIA IBEH (Project, 2025)
Department of Microbiology
Auchi Polytechnic, Auchi, Edo State

Abstract

This research investigated the microbial composition of broken or crushed tomatoes. Crushed tomatoes were purchased from 6 different vendors in Uchi market, Auchi. These were microbiologically analyzed for viable bacteria and fungi using Nutrient agar, CLED agar and Macconkey Agar. Staphylococcus spp, Escherichia coli, Salmonella spp and Yeast cells were among the pathogenic organisms isolated, raising concerns about the safety of these food products. In contrast, Lactobacillus spp and Pseudomonas spp were also isolated, indicating the presence of natural microbial flora in tomatoes. While Lactobacillus spp are considered beneficial bacteria, Pseudomonas spp can contribute to food spoilage. These findings underscore the importance of implementing stringent food safety protocols to minimize the risk of foodborne illness associated with broken tomatoes. Recommendations include implementing Good Agricultural Practices (GAPs) and Good Hygienic Practices (GHPs), providing training on proper hygiene practices, enhancing monitoring and surveillance programs, enforcing regulatory standards, and conducting further research to understand microbial interactions and food processing methods.

Keywords
isolation identification microorganisms associated spoilage broken crushed tomatoes
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