ANTIBACTERIAL CHARACTERISTICS AND BACTERIA COMPOSITION OF PINEAPPLE (Ananas comosus [Linn.] Merr.) PEEL AND PULP

Matthew Chidozie OGWU; Faith Osasu-oviaesu OMOROTİONMWAN; Happiness İsioma OGWU

doi:https://doi.org/10.3153/FH19001

Makale detayları

ANTIBACTERIAL CHARACTERISTICS AND BACTERIA COMPOSITION OF PINEAPPLE (Ananas comosus [Linn.] Merr.) PEEL AND PULP

Yazarlar:

Matthew Chidozie OGWU | Faith Osasu-oviaesu OMOROTİONMWAN | Happiness İsioma OGWU

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Food and Health 2019 Vol.5 Issue 1, pp.1-11

Belge Tipi:

Makale

Yayın Tarihi:

12/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000419989

DOI:

https://doi.org/10.3153/FH19001

Özet:

 


Pineapple (Ananas comosus [Linn.]
Merr.) is a crop with huge economic potentials. In Nigeria, the plant is
cultivated in diverse environment and common among fruit vendors. This study is
aimed to collect different morphotypes of A.
comosus
from public market to assess the bacterial composition and antibacterial
properties using standard procedures. Bacterial colonies obtained from the peel and pulp were in the
range of 1.19 × 104 to 9.10 × 104 CFU/mL. Higher counts were obtained from the peel than the pulp.
More so, results implicated the presence of gram-positive bacteria such as Staphylococcus aureus, Streptococcus faecalis, Bacillus species and Clostridium species on pineapple peels
and pulps, which may cause contamination of the fruit, health risks to
consumers or handlers of the fruits and barks as well as changes during storage
and decreased marketability. Greater varieties of bacteria were also recorded
from the peel than the pulp. When antibacterial properties were assessed, no
zone of inhibition of pineapple juice extracted from the peel was obtained
against susceptible clinical isolates (Escherichia
coli, Staphylococcus aureus, Streptococcus
faecalis and Pseudomonas aeruginosa) using
alcohol extract. On the other hand, zone of inhibition in the range of 13 – 16
mm were obtained from pineapple bark. The results of minimum inhibitory
concentration and minimum bactericidal concentration suggests that pineapple
bark extract had significant inhibitory and bactericidal effects on the isolates.
These suggest the need for health-related
ministries, departments and sectors to develop a protocol to monitor and ensure
that street vended fruits and foods are
fit for consumption and free from pathogens, which may potentially give rise to
public health challenges. The antibacterial properties highlighted in this
study may also be further explored for manufacturing antimicrobial drugs and
products.  



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Makale detayları

ANTIBACTERIAL CHARACTERISTICS AND BACTERIA COMPOSITION OF PINEAPPLE (Ananas comosus [Linn.] Merr.) PEEL AND PULP

Yazarlar: Matthew Chidozie OGWU | Faith Osasu-oviaesu OMOROTİONMWAN | Happiness İsioma OGWU

Ana Başlıklar: Gıda teknolojisi

Dergi: Food and Health 2019 Vol.5 Issue 1, pp.1-11

Belge Tipi: Makale

Yayın Tarihi: 12/2018

Belge Dili: İngilizce

Document ID (Org No.): 2000419989

DOI: https://doi.org/10.3153/FH19001

Sayı

Yazarlar:

Matthew Chidozie OGWU | Faith Osasu-oviaesu OMOROTİONMWAN | Happiness İsioma OGWU

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Food and Health 2019 Vol.5 Issue 1, pp.1-11

Belge Tipi:

Makale

Yayın Tarihi:

12/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000419989

DOI:

https://doi.org/10.3153/FH19001