INVESTIGATION OF FUNGAL LOAD IN MIXED FRUIT SALADS SOLD

ABSTRACT

Fruits are consumed by humans as a source of nutrients which also harbour microorganisms. If not checked can lead to food spoilage.  This study was aimed at investigating fungal load in mixed fruit salads sold in Benin City metropolis. Samples of mixed fruit salads were purchased from New Benin, Ring road, Uselu and Ugbowo areas all in Benin metropolis Edo State and transported to the laboratory for investigation. The fruits were store at room temperature (28+2^oC) and refrigeration temperature (4+2^oC) as control. Samples were stored for 10 d and Fungal analysis was conducted  periodically after every 2h. Samples were cultured on potato dextrose agar medium. Changes in pH during storage was determined. Results revealed total heterotrophic fungal counts of samples stored at room temperature, (RT) ranging from 3.50 ± 1.50 x 10¹ cfu/g (CONTROL) - 17.00 ± 1.00 x 10¹ cfu/g (UGBOWO). Samples kept under refrigeration/cool temperature, CT, (4^oC), revealed the total heterotrophic fungal count to range from 0.50 ± 0.50 x 10¹ cfu/g (CONTROL) - 8.50 ± 0.50 x 10¹ cfu/g (RINGROAD). The identified fungi isolates were Rhizopus spp, Penicillium spp, Aspergillus niger and Fusanum spp. The isolate with  highest frequency of occurrence was Rhizopus spp (40%) while the lowest was  Fusarium spp(10%). The presence of these fungi in the investigated fruit salads suggests the need for stricter hygiene and quality measures and practices to be adopted by fruit salad vendors, and enforced by relevant authority to prevent transmission of diseases and illnesses by potentially pathogenic fungi.