Sabo Market Analysis

In the decayed tomato samples assessed, fungi isolates were more prevalent than bacteria. However, there were wide variations in microbial population, with Mucor spp being predominant (28 isolates), followed by A. niger (11 isolates) and Rhizopus stolonifer (Figure 1). These results corroborate previous studies of Ogunbanwo et al. (2014) and Fatima et al. (2015) who reported that fungi were more prevalent compared to bacteria. Amongst the three major markets investigated however, Sabo market had the highest isolation rate, followed by Igbonna and Oja Oba markets (Table 2). Mucor spp had the highest mean fungal value of 42 x 104 in Sabo market compare to other two markets. According to Wogu and Ofuase (2014) and Oyemaechi et al. (2014), the
B. subtilis was prominent with the value of 42 x 104 cfu/g in Sabo market, while the lowest count of 1 x 104 cfu/g was found for B. cereus. Observations made under this context signified that high rate of B. subtilis recorded in the decayed tomatoes could be as a result of opportunistic contamination through poor handling processes of tomato fruit. The occurrence of S. aureus that is usually associated with faecal matter also affirmed poor hygiene in the markets. This is consistent with the studies of Oyemaechi et al. (2014), who suggested that the presence of S. aureus in the decayed tomato fruit could be as a result of contamination with organic manure and/ or faecal matter. However, this observation negates other researchers’ report. For instance, Garg et al. (2013) isolated lactic acid bacteria, Vibrio furnissii, Serratia marcescens and Aeromonas hydrophila in India. The reason that can be offered to this is the geographical and seasonal weather variations and inconsistencies in the agronomic practices involved in tomato production such as cultivation, harvesting, handling and
subtilis isolates, the other seven bacteria exhibited varied degrees of resistance and sensitivity to antibiotics (Table 5). This result is in consonance with of Ghosh (2009). Wogu and Ofuase (2014) reported that existence of bacteria with multiple antibiotic sensitivities and resistances in the tomato spoilage indicated high risks and potential hazards on consumption. Bruises and damages inflicted on fruit during harvest and handling could enhance proliferation of microbes as a vehicle of infections of such damaged tissue, thereby causing fruit decay. This confirmed the assertion of Matthew (2011) that spoilage microbes often gain entry into the fruit through wounds. Ghosh (2009) also opined that the prevalence of microbial contamination is aggravated by poor sanitation including cross‒contamination with other products in transit. Tomato traders always display ripened tomato fruit in the open and the heat of sun rays increases the rate of rotting. Previous researchers suggested that high temperatures may encourage deterioration of tomato fruit (Matthew, 2011), and speed up the physiologic processes, leading to accumulation and sub‒oxidation of metabolic by‒products (Fatima et al., 2015). A range of temperatures between 7.2oC and 10oC were recommended for the storage of ripened tomato fruit, while a range of 12.8oC‒21.1oC is appropriate for matured green fruit. Matthew (2011) also observed that supply of tomatoes all year round may not be attainable