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ABSTRACT
Research on the microbial examination of fresh citrus juice from tangerine (Citrus Reticulata), lemon (Citrus limon), and lime (Citrus limonia) were conducted in the Biology Laboratory in the Department of Science, Ken Saro-Wiwa Polytechnic, Bori. The fresh squeezed juice was exposed for 24 hours for bacterial and3days for fungal contamination. Analysis of microbial examination showed that tangerine had the highest values for bacterial count (2.20×102 cfu/ml and 2.5×102 cfu/ml) while lemon recorded the lowest values for bacterial count (1.1×102 and 1.5×102). The total bacterial count from tangerine juice ranged between 2.0 and 2.5 x102 cfu/ml; lemon juice ranged between 1.1 and 1.5 x102cfu/ml while lime juice recorded growth range between 1.0 and 8.0 x102 cfu/ml. While total fungal count from tangerine ranged between 4.3×102 cfu/ml; lemon and lime juices ranged between 3.5 and 1.3 x102 cfu/ml respectively. Bacterial load was greatly reduced in the lemon citrus fruit juice while fungal total count was highest in the tangerine fruit juice than in lime and lemon juice. Bacteria and fungi isolated from fresh citrus juice include; E.coli spp, Klebsiella spp, while fungal species include; Penicillium, Rhizopus and Yeast. The results revealed that most of the samples had high microbial load, especially the tangerine juice and lime juice which indicated that they were heavily contaminated due to poor handling, poor sanitation and method of extraction.
TABLE OF CONTENT
COVER PAGE………………………………………………………… i
TITLE PAGE…………………………………………………………… ii
DECLARATION………………………………………………………. iii
CERTIFICATION…………………………………………………….. iv
DEDICATION………………………………………………………… v
ACKNOWLEDGEMENT……………………………………………. vi
ABSTRACT…………………………………………………………… vii
TABLE OF CONTENT………………………………………………. viii
CHAPTER ONE:
INTRODUCTION…………………………………………………… 1
1.1 BACKGROUND OF STUDY……………………………….. 1
1.2 STATEMENT OF THE STUDY……………………………. 4
1.3 AIM OF THE STUDY……………………………………….. 5
1.4 SIGNIFICANT OF THE STUDY…………………………… 6
1.5 SCOPE OF THE STUDY…………………………………… 6
1.6 LIMITATION OF THE STUDY…………………………….. 6
1.7 DEFINITION OF TERMS…………………………………… 7
CHAPTER TWO:
2.0 LITERATURE REVIEW…………………………………………. 8
2.1 DESCRIPTION OF CITRUS FRUIT JUICES………………. 8
2.2 HEALTH BENEFIT OF CITRUS FRUIT JUICES…………… 9
2.3 SOURCES OF MICROBIAL CONTAMINATION OF CITRUS FRUIT JUICES…………………………………………………… 9
2.4 SPOILAGE MICROORGANISMS ASSOCIATED WITH
CITRUS FRUIT JUICES……………………………………… 10
2.5 PATHOGENIC MICROORGANISMS OF CITRUS FRUIT JUICES…………………………………………………………….. 11
2.6 FACTORS AFFECTING SHELF LIFE OF CITRUS FRUIT JUICES……………………………………………………………… 12
2.7 PRESERVATION OF CITRUS FRUIT JUICES……………… 15
2.8 DESCRIPTION OF LIME (FRUIT)……………………………….16
2.8.1 USES OF LIME FRUIT………………………………………… 16
2.9 LEMON…………………………………………………………… 17
2.10 TANGERINE……………………………………………………… 18
2.11 ECONOMIC IMPORTANT OF RHIZOPUS SPECIES 19
2.12PENICULLIUMSP…………………………………………….. 21
2.12.1 CLIMATE AND GROWTH OF PENICILLIUM SP…..…… 21
2.12.2 IMPORTANT OF PENICILLUM SP………………………… 22
CHAPTER THREE:
MATERIALS AND METHOD……………………………………… 24
3.1 MATERIALS…………………………………………………….. 24
3.2 SAMPLE COLLECTION………………………………………. 26
3.3 STERILIZATION OF SAMPLE………………………………. 26
3.4 PREPARATION OF MEDIA USED…………………………. 26
3.4.1 NUTRITENT AGAR…………………………………………. 27
3.4.2 MACCONKEY AGAR……………………………………….. 27
3.4.3 POTATO DEXTROSE AGAR……………………………… 27
3.5 POUR PLATE…………………………………………………… 28
3.6 PREPARATION OF INNOCULUM………………………….. 28
3.7 QUANTITATIVE ANALYSIS OF MICRO-ORGANISM….. 28
3.7.1 SERIAL DILUTION ………………………………………… 28
3.7.2 INNOCULUATION………………………………………….. 29
3.7.3 INCUBATION……………………………………………….. 29
3.8 GRAM STAINING TECHNIQUES………………………….. 29
CHAPTER FOUR
4.0 RESULT AND DISCUSSION……………………………….. 31
4.1 SHOWS THE BACTERIAL LOAD OF SAMPLE
ON MACCONKEY AGAR…………………………………….. 31
4.2 SHOWS THE BACTERIAL LOAD OF SAMPLE
ON NUTRIENT AGAR………………………………………… 31
4.3 SHOWS THE FUNGAL LOAD OF SAMPLE
ON POTATO DEXTROSE AGAR………………………….. 32
4.4 SHOWS THE CULTURAL CHARACTERISTICS
OF THE ISOLATE OF BACTERIAL……………………….. 32
4.5 SHOWS THE COLONICAL CHARACTERISTICS OF
FUNGAL ISOLATE……………………………………………. 33
4.6 DISCUSSION…………………………………………………. 34
CHAPTER FIVE
5.1 CONCLUSION………………………………………………… 37
5.2 RECOMMENDATION……………………………………. 37
REFERENCES……………………………………………………… 38
CHAPTER ONE
INTRODUCTION
1.1 Background of Study
Citrus comprising Tangerine, Lime and lemon are grown in warm climate. They belong to the kingdom Plantae and the family Rutaceae. Citrus is the most important fruit tree crop in the world. In addition to commercial production, it is widely grown for personal use in “indoor yards”, roadsides, and small subsistence plots. Growing citrus for this use is extremely variable. The majority of citrus that are taken to the market are in the form of processed products such as orange juice and frozen juice concentrates.
Citrus fruit are horticultural products having living tissues with continuing metabolism and thus subjected to respiration water loss and cell softening throughout the post harvest system.
Citrus fruits however have serious challenges to their existence. These include changes in climatic condition, pest, inadequate rainfall and microbial attack. Different diseases problems arise when crops are harvested because seeds fruits or others storage organs are essentially dormant structures and their cells are physiologically unlike those growing plant.
Microbes re responsible for citrus spoilage include bacteria like Lactobacillus species, Leuconostoc species, Aspergillus species, Fusarium species, Geotricum species, Rhizopus spcies and yeast such as Saccharomyces species, and Rhodotorula species. These microbes render fresh fruits and vegetables unfit for human consumption by causing their deterioration and leading to reduction in quality texture, off flavor development and loss of nutrients.
The principle of spread of fungal infection in citrus fruits supports that a single infected orange can be the sources of infection to other oranges during storage and on transit (Jay, 2003).
Soil infesting fungi and bacteria that cause loss of fleshy tissue typically infect plants at the time of or just before harvesting. Similarly the contamination of fruits and vegetables by fungi could be as a result of poor handling practices in food supply chain, storage conditions. distribution, marketing. Practices and transportation (Effiuvwevwere,2000).
Microorganisms are associated, in a variety of ways with all the food we eat. They may influence the quality availability, and quantity of our food. Naturally occurring foods such as fruits and vegetables normally contain some microorganisms and may be contaminated with additional organisms during handling. Food can serve as a medium for the growth of microorganisms and as a result, transmit diseases. Other microorganisms, if allowed to grow in certain food products,’ produce toxic substances that result in food poisoning wheningested. Different disease problems arise when harvested, because seed, fruit or other storage organs are essentially dormant structures and their cells are physiologically unlike those of growing plant.
The lemons, the limes and the grapefruit appear to have developed and spread from India to the Mediterranean region. The ripened fruits are infected easily while the green ones show instance to infection due to the following reasons: green fruits don’t meet the nutritional requirements of the fungus; the enzyme potential necessary for invading green fruits is greater than for ripe ones and is temporarily beyond the capability of the fungus; and some toxins present in the green fruits disappear or become inactive in the ripe ones.
The principle of spread of fungal infection in fruits supports that a single infected orange can be the source of infection to other oranges during storage and on transit (Jay, 2003).
Soil-infesting fungi and bacteria that cause loss of fleshy tissue typically infect plants at the time of or just before harvesting. Infection may occur, however, during post harvest handling or storage.
1.2 STATEMENT OF THE PROBLEM
This research work seeks to consider the microbial examination of selected citrus fruit juice. The fungi and bacteria speciesthat affect citrus fruits juice. People developed disease and illness because of the consumption of microorganism that is generated from the affected citrus fruit juice, and also in cost of consumption of the effected fruits ignorantly result to sudden death if proper treatment is not done on the patient. Due to the effect of consuming deteriorated orange, before consuming any fruits it should be critically examine whether it is been deteriorated or not so as to prevent self exposure to infection.
1.3 AIM AND OBJECTIVES OF THE STUDY
The general objective of this study is on the microbial examination of selected citrus fruit juice. The specific objectives to be considered include the following:
(i) To determine the effect of fungi and bacteria in citrus fruits juice.
(ii) To determine the effect of consuming affected citrus fruits Juice.
(iii) To prepare a result, discussion and conclusion on the affected citrus fruit juice, and some possible ways of prevention.
(iv) To identify the fungi and bacteria species that are associated with tangerine, lime and lemon juice.
1.4 SIGNIFICANT OF THE STUDY
Considering the multiple effects of affected citrus fruits juice and its health implication to humans being, the need for scientific study aimed at identified these effect become very essential. This research therefore is designed to solved the problems of ignorance on the part of the consumption of affected citrus fruits juice. The study will as well serve as a bench mark for future researcher who will carry out their research on the microbial examination of selected citrus fruit juice.
1.5 SCOPE OF THE STUDY
The scope of these studies is on microbial examination of selected citrus fruit (tangerine, lime and lemon) sold in Bori metropolis.
1.6 LIMITATION OF THE STUDY
The following are the constraints encountered in this research:
- FINANCIAL CONSTRAINT: Finance is the key to the success of every research work and the said finance was readily unavailable on my part as at the time I was carrying out this research.
- TIME CONSTRAINT: The time stipulated for the submission of this work was obviously too short.
1.7 DEFINITION OF TERMS
FUNGI: Fungi are eukaryotes that lack chlorophyll, and are therefore heterotrophic, like animals.
SPECIES: These are groups into which animals, plant etc. are able to breed with each other and produce healthy young are divided smaller than a genus and identified by Latin name.
MICROORGNISM: These are minute or tiny organism that cannot be seen with our naked eye except the use of the microscope.
TISSUES: A collection of cells that form the different parts of
Humans animal and plant.
CITRON: A yellow fruit like a large lemon
PATHOGEN: Are that organism that causes disease in plant and animals