ISOLATION AND IDENTIFICATION OF BACTERIA IN SPOILED TOMATOES
Abstract
ABSTRACT
Tomatoes are one of the most consumed vegetables globally, but their high water content and soft texture make them highly prone to microbial spoilage. This study was carried out to isolate and identify bacteria associated with spoiled tomatoes. Samples of spoiled tomatoes were collected from local markets and examined using standard microbiological techniques, including serial dilution, inoculation on nutrient agar, Gram staining, and biochemical tests for identification. The results showed the presence of bacterial species such as Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus subtilis. These organisms are known to contribute to soft rot, discoloration, unpleasant odor, and breakdown of tomato tissues, thereby reducing their quality, shelf life, and market value. The findings emphasize the need for good hygienic practices, proper handling, and effective storage methods to minimize microbial contamination and postharvest losses. This study also provides useful information for food safety awareness and postharvest management of tomatoes.
Keywords: Tomatoes, Spoilage, Bacteria, Isolation, Identific
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