ABSTRACT
Some locally available pineapple juice and
fruits sold in Eke market Ishiagu and main market Abakaliki, Ebonyi State was examined
for parasitological contamination and microbial spoilage. Small pieces of
decayed tissue from the leading edge of the lesion was transferred, by means of
sterile techniques, to the SDA contained in covered dishes and incubated at
room temperature (28-370c).
The fungal and bacterial growth visible within 2-7 days. Each observed fungal and bacterial growth
based on their morphological and cultural
microscopic examination and this microscopic examination was done using the
lactophenol staining technique. Some organisms like Erwinia species has been
incriminated as pathogen, saprophyte or constituent of epiphyic flora of
plants. Yeast cells were seen on
pineapple juice. There is no significant difference between the two methods
used. Results of the current study shows a significant level of pineapple juice
contamination with pathogenic parasite from different places in Eke Ishiagu and
main market Abakaliki in Ebonyi, Ebonyi State suggesting existence of a great
risk of acquiring intestinal parasites by drinking improperly prepared
pineapple juice or fruit.
CHAPTER ONE
1.0.
INTRODUCTION
1.1 BACKGROUND OF
THE STUDY
Fruit
juice is unfermented but fermentable liquid or juice intended for direct
consumption, obtained from the edible portion of sound, appropriately mature
and fresh fruit by mechanical extraction process and preserve, exclusively by
chemical and physical means (Woodroof and Luh, 2000; FAO/WHO, 2005). The juice may have been concentrated and
later reconstituted with water suitable for the purpose of maintaining the
essential composition and quality factor of the juice. The addition of sugar or acids can be
permitted but must be endorsed in the individual standard (FAO/WHO, 2005). Juice is classified as pure or pulp and are
prepared to contribute vitamins to diet, serve as pleasant tasting beverage
drink or as a form of preservation technique (Salunkhe and Kadam, 1995). Water
is the predominant component of fruit juice and also Carbohydrate including
sucrose, fructose, glucose and sorbitol varies (Heldman and Lund, 1998). It contain small amount of protein, no fat,
cholesterol and unless the pulp is included, contains no fiber (Parish, 1991;
Pao et al., 2000). Fruit juices are rich
in Minerals and Vitamin A and C, and could be fortified with more minerals and
vitamins. The anti-oxidant components of
fruit juice have beneficial long term health effects, such as decreasing the
risk of cancer and heart disease (Boyer and Liu, 2004; AICR, 2010). Increased iron absorption from food by
Ascorbic acid is essential for children who consume diet with low iron bio-availability
(Salunkhe and Kadam, 1995; Heldman and Lund, 1998; Ray, 2001). The combination
of raw fruit materials, food ingredients, juice preparation and processing
methods, provides the manufacturer with practically infinite range of possible
juice products varying in quality, price and value. The liquid nature of juice and the availability
of many natural and manufactured juice constituents offer a blending
opportunity, many mixing options, versatility of juices and enormous temptation
to cut corners by economic adulteration.
The ease with which juice can be altered with sugar, water or inferior
juices has and continues to attract unethical suppliers. Such unethical practices can be dangerous, as
there have been many tragic incidences of poisonous ingredients being added to
juice (Nagy and Wade, 1995; Ashurst, 1995). Chemical reactions involving
oxygen, metals and other juice constituents can occur to modify sensitive
pigment, taste or aroma substances.
Chemical contamination can also occur from the environment via pesticide
chemicals and the use of non-food grade equipment in the processing line,
impact fruit juice (Kiritsy et al., 1996).
1.2 STATEMENT OF
PROBLEMS
A study of this
nature must have problems which result in it.
This problem will result from how these microorganisms are being associated
with the pineapple and cause decay to these pineapples and make it undesirable
for human consumption. This
microorganisms associated with the spoilage of pineapple includes yeast and
mold, {uedomonas species, micrococcus species, bacterial and fungal species. Looking at many pineapple sold in the market
today, most of them are infected with these microorganisms or other
microorganisms like the soft rot, crown rot bacteria and soft rots which infect
and make these fruit unattractive for human consumption and may cause problems
to human being as well as animal.
1.3. AIM AND OBJECTIVES
The specific objectives
and aims of the Research include:
1. it shows the amount of
bacteria present in pineapple Juice
2. it also shows the amount
of yeast and mold present in the decay of pineapple
3. it provides a basic
understanding of the physical, chemical and microbiological principles
underlying the preservation of foods and also provide as a basic understanding
of the study of food microbiology from farm to consumer.
4. It provide students with
an understanding of the physical and chemical characteristics which influence
the formation, stability and texture of food systems
1.4
JUSTIFICATION OF THE STUDY
This study is done to find
out how similar or different microorganisms associated with the spoilage of pineapple
are: it brings to fore a good number of
microorganisms associated with that or bring about the spoilage of pineapple. The significance of this study can never and
will never be over emphasized. This is
because pineapple is a fruit of choice and spoils easily. As a result of this, knowledge of the
microorganisms that are involved in its (pineapple) spoilage is essential.
Also, this study gives an insight into the conditions as
well as factors that result in the spoilage of this attractive fruit, not to
mention the nature or group of microorganisms that are associated with such a
fruit. The significance of this study is
seen in the light of having a good understanding and showing the comparism of
the microbiological facts of pineapple juice.
1.5 SCOPE AND
DURATION OF THE STUDY
The scope of the study is to conduct a microbial evaluation
of pineapple juices, the study is focused on pineapple juice sold in Ebonyi
state and expected to last for seven (7) months from March to September 2016
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