ISOLATION, IDENTIFICATION AND CHARACTERIZATION OF MICROORGANISMS ASSOCIATED WITH THE SPOILAGE OF CARROT AND WATERMELON SOLD AT UCHI AND JATTU MARKET

The spoilage of fruits such as carrots and watermelons pose significant public health risks due to microbial contamination. This study investigated the microbiological profile of spoiled carrot and watermelon samples obtained from local markets, with a focus on identifying associated bacterial and fungal organisms. Using standard microbiological techniques—including serial dilution, culturing on Nutrient Agar and Potato Dextrose Agar, and biochemical characterization—a total of five bacterial species (Salmonella sp., Proteus sp., Erwinia sp., Shigella sp., and Pseudomonas sp.) and three fungal species (Mucor sp., Rhizopus sp., and Geotrichum sp.) were isolated. The presence of foodborne pathogens such as Salmonella and Shigella indicates possible contamination through unsanitary handling, contaminated water, and poor storage conditions. Fungal isolates, particularly Rhizopus and Mucor species, were associated with visible spoilage and softening of fruit tissues. The results emphasize that environmental exposure and unhygienic practices during post-harvest handling contribute significantly to microbial spoilage. This study underscores the need for proper hygiene practices among food handlers, effective waste disposal of spoiled produce, and increased public awareness regarding the risks of consuming visibly deteriorated fruits. Enhanced food safety monitoring and regulatory enforcement are recommended to reduce microbial hazards associated with fruit spoilage.