MICROBIOLOGICAL EVALUATION OF TRANSIT ROT TOMATOES SOLD IN EGA MARKET AND FEDERAL POLYTECHNIC IDAH, KOGI STATE

Tomato (Solanum lycopersicum) is a highly perishable fruit that serves as an important dietary source of vitamins, minerals, and antioxidants. However, post-harvest losses due to microbial spoilage constitute a major challenge affecting its shelf life, market value, and consumer safety. This study investigated the microbiological quality of transit rot tomatoes sold in Ega Market and Federal Polytechnic, Idah, Kogi State. A total of 60 tomato samples exhibiting visible signs of rot were randomly collected and analyzed using standard microbiological techniques. Serial dilutions and plating on selective and differential media were employed to isolate and enumerate bacteria and fungi, while biochemical tests and morphological identification aided characterization of the isolates. Results revealed a high microbial load, with total bacterial counts ranging from 2.1 × 10⁶ to 4.5 × 10⁷ cfu/g and fungal counts ranging from 1.2 × 10⁵ to 3.8 × 10⁶ cfu/g across samples. The predominant bacterial isolates included Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus subtilis. Fungal isolates were dominated by Aspergillus niger, Penicillium spp., Rhizopus stolonifer, and Fusarium spp., all of which are well-documented spoilage organisms. The presence of E. coli and S. aureus also raises public health concerns, as these organisms are associated with foodborne illnesses. The findings demonstrate that poor handling, storage, and transportation conditions significantly contribute to microbial contamination and spoilage of tomatoes in the study area. It is recommended that improved post- harvest handling practices, cold-chain storage, hygienic market environments, and awareness campaigns among vendors and consumers be adopted to minimize microbial spoilage and enhance tomato quality and safety.