@Article{pakinsight,
AUTHOR = {},
TITLE = {Microbiology and chemical preservation of Eggplants sold in five popular markets in Owerri, Imo State, Nigeria},
JOURNAL = {The Asia Journal of Applied Microbiology},
VOLUME = {0},
YEAR = {0000},
NUMBER = {0},
PAGES = {0},
URL = {http://www.pakinsight.com/archive/33/inpmonth-0000/0},
ISSN = {2313-8157},
ABSTRACT = {Preservatives have been frequently used to improve the shelf life of food. The preservation of eggplants was determined using three chemical preservatives; ascorbic acid, sodium benzoate and sodium metabisulphite applied at different concentrations. The microbial load was determined to ascertain the efficacy of the preservatives. The microbiological population and diversity of the eggplant was assessed before and after treatment using standard methods. The plate count techniques was adopted to determine the total colony forming unit of the sample. Antimicrobial activities revealed that sodium benzoate inhibits the growth of bacterial and fungal species even at low concentration. Sodium metabisulphite was effective on bacteria while ascorbic acid showed a stimulatory response on the growth of fungi and bacteria. Four bacteria species namely, Staphylococcus aureus, Bacillus subtilis, Micrococcus luteus and Enterococcus faecalis and four fungal species, namely, Saccharomyces, Fusarium, Aspergillus and Rhizopus were isolated. Most of the isolates are soil and water borne which could serve as vehicle for contamination of the eggplants. Some of the isolates like Staphylococcus and Bacillus are involved in food spoilage and borne infections while Aspergillus and Fusarium species are notable causes of mycotoxicoses in man and animals. This study shows that preservatives applied at appropriate concentrations can create adequate protection from spoilage microorganisms, and therefore recommends the use of sodium benzoate to enhance the keeping quality of eggplants.},
DOI = {}
}