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Micro-Organism Associated with Spoilage of Tomatoes (Canned Tomatoes)

Micro-Organism Associated with Spoilage of Tomatoes (Canned Tomatoes)

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DEDICATION

This research material, titled “Micro-Organism Associated with Spoilage of Tomatoes (Canned Tomatoes)” is dedicated to God for His boundless grace and guidance. It is also a tribute to all computer enthusiasts whose contributions made my research journey smoother and enriched my documentation process, making the experience truly fulfilling.



ACKNOWLEDGEMENT

I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Microbiology for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Micro-Organism Associated with Spoilage of Tomatoes (Canned Tomatoes) provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.



TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

  • 1.0 Introduction
  • 1.1 Background To The Study
  • 1.2 Statement Of The Problem
  • 1.3 Aim And Objectives
  • 1.4 Research Questions
  • 1.5 Significance Of The Study

CHAPTER TWO

  • 2.0 Literature Review
  • 2.1 History of Canned Tomatoes
  • 2.2 Types Of Canned Tomatoes
  • 2.3 Nutrition Facts Of Canned Tomatoes
  • 2.4 Common Addition of Canned Tomato
  • 2.5 Causes of Canned Tomatoes Spoilage
  • 2.6 Control / Prevention of Canned Tomato
  • 2.7 Conceptual Review
  • 2.8 Canned Foods
  • 2.8 Benefits Of Eating Tomatoes

CHAPTER THREE

  • 3.0 Materials and Methods
  • 3.1 Place of Experimental Work
  • 3.2 Material Used
  • 3.3 Collection of Sample
  • 3.4 Medium Preparation
  • 3.4.1 Preparation of Nutrient Agar
  • 3.5 Sample Preparation
  • 3.6 Microbiological Analysis of the Samples
  • 3.6.1 Determination of Analysis Load (Bacteria and Fungi Load)
  • 3.7 Preparation of Pure Cultures of Isolate (Bacteria and Fungi)
  • 3.7.1 Identification of Bacteria Isolates
  • 3.7.2 Colonial or Cultural Characteristics
  • 3.8 Gram Staining
  • 3.8.1 Indole Test
  • 3.8.2 Motility Test using stab cultures techniques
  • 3.8.3 Methyl Red (Mr) Test
  • 3.8.4 Volies – proskader (VIPs) test

CHAPTER FOUR

  • 4.0 Result and Discussion
  • 4.1 Microbial Load or Bacteria Associated with Canned
  • Tomatoes Spoilage
  • 4.2 Discussion

CHAPTER FIVE

  • 5.0 Conclusion and Recommendations
  • 5.1 Conclusion
  • 5.2 Recommendation
  • REFERENCES

ABSTRACT

The micro-organism, associated with spoilage of tomatoes shows that tomato contain large amount of water which makes them more susceptible to spoilage by the action of various micro-organism. Out of the (3) three sources of samples used in the assessment revealed that Bacillus species identified in the spoiled sample are the major causes of canned spoilage while the fungi isolates are peniucillum species etc which revealed by the assessment are also the cause of tomato spoilage. In this assessment carried out, it was found out that bacterial species were the source of spoilage rather than bacteria because it dominated all the plates.


Micro-Organism Associated with Spoilage of Tomatoes (Canned Tomatoes)

CHAPTER ONE

Introduction

Canned tomatoes are tomatoes usually peeled that are sealed into a canned after having been processed by heat.

This product are considered important world wide (Robinso, et al, 1994). In Nigeria tomato paste is the most important tomato product because of its wide spread use for preparation of various food/menus. It contain on the average about 6.4% total solids, of which 3.5% is invert sugar, 0.5% citric acid,0.6% ash, 0.9% protein, 0.53% crude fibre and about 0.05% fat. When spoil as a result of the life processes of bacteria, yeast and molds, the sugars are rapidly used up being changes into acetic acid, lactic acid, alcohol and carbon dioxide, the amount of these substances depending on the types of organism which are most active in the particular sample in question.

Until recent years, nearly all the tomato paste consumed in Nigeria was important from European countries with Italy being the leading country. However, today, limited brands are produced locally. Although both the imported and the local brands are available on the market, consumers prefer the former in spite of its relatively higher cost.

In general, adequate heat processing is given to tomato paste to achieve commercial sterility (speck, 1984), but subsequent abusive post-process handling/storage may lead to undesirable microbiological changes (Anon, 1980). It is public knowledge that can of tomato paste often show external evidence of spoilage under tropical retail conditions. In addition, and interestingly, these d effective products are sold (especially to the less informed) at the same cost as the normal (non-defective- product.

The structural systematic approach for the control of food safety “Hazard Analytsis and critical control point-HACCP” identifies, evaluated and controls hazards that are significant for food safety. The control parameters include various factors such as time of harvesting, temperature and moisture during storage, selection of agricultural products prior to processing, decontamination conditions, addition of chemicals at final product storage ((Sango, 1995).

…

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the conceputal review, theoretical framework, the review of related literature …

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