2025/03/23 by Sosanya, O. S., Shobowale, O. O.
#Avocado #contamination #isolates #micro-organisms #percentage occurrence
paper · doi:10.60787/njhs.v28i4.84-88
The study was carried out to determine the causal organisms responsible for the spoilage of avocado fruits and the extent of spoilage in Oyingbo and Sabo markets, Lagos State. A total of 30 avocado fruits obtained from the markets were examined by culturing on nutrient agar (NA) and sabouraud dextrose agar (SDA), for bacteria and fungi causing spoilage on the fruits respectively. Four bacterial species and four fungal species were isolated. The bacteria include Staphylococcus aureus (40 and53.33%), Bacillus subtillis (26.67 and 33.33%), Escherichia coli (20% each) and Pseudomonas sp (13.3 and 13.33%) at Oyingbo and Sabo markets respectively while fungi species include Candida albicans (40 and 55.67%), Fusarium sp (13.33 and 46.67%), Aspergillus sp (20 and 40%) and Penicillium sp (13.3 and 40%) at Oyingbo and Sabo respectively. Among the bacteria, S. aureus had the highest percentage of 43% for both markets when pooled while Pseudomonas sp had the lowest (13.3%). Among the fungi species, C. albicans had the highest percentage (66.67%) while Penicillium sp had the lowest percentage (6.67%). The avocado fruits from Sabo market were more contaminated than the fruits from Oyingbo market. This study therefore suggests that spoilt avocado fruits with either mild or prominent lesions should not be consumed because it can cause food poison.