Microorganisms associated with the spoilage of avocado pear, Persea Americana fruits

Abstract

The microorganisms associated with the spoilage of Avocado pear, Persea americana fruits, purchased fresh from various markets in Benin City were investigated. The pour plate method was used for the isolation. A total of nine species of microorganisms were isolated and identified in this study. They comprise of seven bacterial and three fungal species. The seven bacterial species were: Bacillus, Enterobacter, Citrobacter, Acinetobacter, Klebsiella, Aeromonas and Micrococcus sp. Enterobacter sp., Bacillus sp. and Micrococcus sp. occurred in samples obtained from all the markets (Uselu, New Benin, Oliha, and Oba). Citrobacter sp. was isolated only from samples obtained from New Benin, Oliha, and Oba Markets. Klebsiella sp. was isolated from Uselu and Oba markets, while Acinetobacter sp. was isolated only from Oliha market. The three fungi isolates were: Mucor sp., Saccharomyces sp. and Geotrichum sp. whereas Geotrichum sp. and Saccharomyces sp. occurred in samples obtained from all the four markets surveyed. Mucor sp. was present only in samples bought from New Benin and Uselu markets. The bacterial counts range was 5.2 to 6.7 x 10⁴cfu/g, while the fungal count range was 2.6-3.6x10⁴cfu/g. Proper handling methods of Avogado fruits to ensure food safety are discussed.