INVESTIGATION INTO THE MICROORGANISMS ASSOCIATED WITH SPOILAGE OF CANNED TOMATOES (CLAPPA AND SONIA)
Abstract
Investigation into the Microorganisms Associated with Spoilage of Canned Tomatoes
(Clappa and Sonia); pour plate technique was employed for isolation using nutrient
agar, MacConkey agar and Sabround agar. Also biochemical tests were carried out to differentiate organisms into different morphology and characteristics as well as gram
staining. The growth pattern, pigmentation and size of colonies were recorded at the
incubation period to aid identification of the organisms. The absence of blown and leaky
cans could suggest that all the samples analysed within expiry date from manufacture
is of acceptable quality for consumption. The canned foods examined had low
microbial loads < 106 within acceptable microbiological quality. The combined effects of
high temperature treatment, pH, preservatives and anaerobic condition of canning
could have been responsible for the low microbial loads. Tomatoes and Sardines had
higher plate counts; these could be a reflection of the quality of the raw materials,
under processing, pre-process contamination and to the level of stringency in their production
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