ISOLATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH CONTAMINATION OF ONION AND CABBAGE SOLD AT DUTSE ULTRA MODERN MARKET

ABSTRACT

Microorganisms have undoubtedly resulted in increased numbers of documented outbreaks. The risk of illness associated with raw vegetable products can be reduced by removing or killing pathogenic microorganisms by washing or treating them with sanitizers. The aim of this study is to isolate and characterize the fungi associated with contamination of onion and cabbage sold at Dutse Ultra-Modern Market. The specific objectives include; To Isolates the fungi associated with contamination of Cabbage and onions; To identify and characterize the fungi associated with contamination of Cabbage and onions. A total of 8 samples of onion and cabbage was randomly collected from different sites with the study Area, where 4 samples of each vegetable was collected. All the media to be used was weighed, prepared and sterilized according to the manufacturer’s instruction guide. Vegetables sold in Dutse Ultra-modern market was found to be contaminated with different species of fungi which are responsible for the spoilage of these vegetables. Finally research recommended that; Appropriate control measures should be employed during the harvesting, transportation, handling and processing of tomato, onion, cabbage or any other perishable food items because of their susceptibility to spoilage by microorganisms particularly fungi; and the vegetable sellers association should collaborate with Government to ensure provision of good storage facilities in the market in addition to vendor - education through sensitization, focused group discussion and workshops among others.

TABLE OF CONTENTS

CHAPTER ONE

INTRODUCTION

1.1       Background Of Study

1.2       Statement Of Problem

1.3       Aim And Objectives Of The Study

1.4       Significance Of The Study

1.5       Scope Of The Study

1.6       Justification

CHAPTER TWO

LITERATURE REVIEW

2.0 Introduction

2.1 Review of The Conceptual Framework

2.2 Description Of Cabbage

2.3 Description Of Onion

2.4 Factors Favoring The Spoilage Of Onion And Cabbage

2.5 Factors Affecting Fungi Associated With Onion And Cabbage

2.6. Health Implications of Consumption of Spoiled Onions And Cabbage

2.7 Comprehensive Description Of Cabbage

2.8 Health Benefits Of Onion And Cabbage 

2.9 Moisture Content

CHAPTER THREE

METERIALS AND METHODS

3.1 Study Area

3.2 Study Population

3.2 Sample Collection

3.4 Media Preparation

3.5 Incubation Of The Inoculated Plates

3.6 Purification Of The Fungal Isolates

3.7 Identification And Characterization Of Fungal Isolates

3.8 Macroscopic Examination

3.9 Microscopic Examination

3.10 Determination Of Percentage Frequency Of Occurrence

CHAPTER FOUR

RESULT AND DISCUSSION

4.1 Result

4.2 Discussion

CHAPTER FIVE

CONCLUSION AND RECOMMENDATIONS

5.1 Conclusion

5.2 Recommendations

References

CHAPTER ONE

INTRODUCTION

1.1       BACKGROUND OF STUDY

Vegetables are generally considered as the leafy outgrowth of plants or plants shoot used for food (Yusuf et al., 2004). In addition, these include those plants or plant part used in making soup or served as an integral part of main meal. Vegetables can also be regarded as the component of plants, such components includes leaves, stalk, roots, tubers, bulbs, flowers and seed (ICMSF 1998). The author stated further that, vegetables are important protective food and highly beneficial for the maintenance of health and prevention of diseases. They contain valuable food ingredients which are essential for the proper function of the body. Vegetables contain various medicinal and the therapeutic agents and are valued mainly for their high vitamin and mineral content (Hung et al., 2004). Furthermore, studies have evaluated the association of fruit and vegetables consumption with the reduction of risk of many diseases .

The incidence of microorganisms in vegetables maybe expected to reflect the sanitary quality of the processing steps and the microbiological condition of the raw product at the time of processing (Nguyen-the and Carlin, 1994). However, pathogenic microorganism may be present in minimally processed vegetables as the minimal technological processing may be unable to remove the original contamination resulting from air, soil, water, insects, animals, workers, harvesting and transporting equipment. Certain fungi such as Aspergillus, Fusarium, and Penicillium spp. grow on vegetables and their growth may result in production of toxins known as mycotoxins (such as alkaloids and polyketones that are toxic to animals including humans), which can cause a variety of ill effect in human from allergic responses to immune suppression and cancer (Pitt and Hocking, 1997).

Microorganisms have undoubtedly resulted in increased numbers of documented outbreaks. The risk of illness associated with raw vegetable products can be reduced by removing or killing pathogenic microorganisms by washing or treating them with sanitizers. However, the hydrophobic cutin, diverse surface morphologies and abrasions in the epidermis of fruit and vegetables limits the efficacy of this treatment (Burnett and Beuchat, 2001). Vegetables are frequently consumed raw without being exposed to the processes that reliable eliminates pathogens. Washing fruits and vegetables in chlorinated water can reduce fungal levels but cannot be relied upon to eliminate pathogens. Eating or drinking contaminated foods or drinks can cause food borne disease (Adebayoet al., 2012). The authors stated further that, many different types of bacteria, viruses and parasites can contaminate food, so there is numerous different food borne infections. The consumption of carrot, cucumber, onion and cabbage in Nigeria has increased tremendously in recent years due increased awareness on fungal levels but cannot be relied upon to eliminate pathogens. Eating or drinking contaminated foods or drinks can cause food borne diseases.

Fungi present in vegetables lead to the destruction of plants quality and reduce the yield of crops (Jay et al., 2005). These vegetables are usually displayed on benches and in baskets for prospective customers in the open markets until sold, thereby exposing them to further microbial infections beside those associate with these whole  vegetables surface and those from adjacent infected vegetables (Baiyewu et al., 2007). Onions and cabbage are widely consumed vegetables known for their nutritional benefits. However, improper handling and storage during transportation and marketing can result in contamination by various microorganisms, including fungi. Fungal contamination on these vegetables not only affects their quality but also poses health hazards to consumers.

Fungi can produce toxic compounds and allergenic substances, causing foodborne illnesses. Therefore, monitoring and understanding the fungi associated with contamination in onion and cabbage sold at Dutse Ultra Modern Market is essential for ensuring food safety and public health (Saniet al., 2018;Bajuka et al., 2014). Onions is a popular vegetables that are widely used in cooking and offer various health benefits. It belong to the same plant family, known as the Brassicaceae or cruciferous family. Onions are bulbous vegetables with a pungent flavor and distinctive aroma. They come in different varieties, including red, white, and yellow onions, each with its own taste and intensity. Onions are widely used in culinary preparations around the world and are considered a staple ingredient in many cuisines. They can be eaten raw, cooked, or used as a flavoring agent in soups, stews, sauces, and salads. Nutritionally, onions are low in calories and fat while being rich in essential nutrients. They contain dietary fiber, vitamin C, vitamin B6, and various minerals such as potassium and folate. Onions also contain antioxidants, particularly quercetin, which may have anti-inflammatory and immune-boosting properties.

According to Dhandevi & Rajesh (2015); Muhammad et al.(2018), Cabbage is a leafy vegetable with dense, tightly packed leaves. It is available in different varieties, including green, red, and Savoy cabbage. Cabbage has a slightly sweet and earthy flavor, and its leaves are often used in salads, coleslaw, stir-fries, soups, and stews. In some cuisines, cabbage leaves are used as wrappers for various fillings. Like onions, cabbage is low in calories and fat but rich in nutrients. It is an excellent source of vitamin K, vitamin C, and dietary fiber. Cabbage also contains other vitamins such as vitamin B6 and folate, as well as minerals like potassium and manganese. Moreover, cabbage is known for its high content of phytonutrients and antioxidants, which contribute to its potential health benefits. Both onions and cabbage have been associated with several health benefits. They are known for their potential anti-inflammatory properties and may help support immune function. Additionally, their fiber content contributes to digestive health and may aid in weight management. Both vegetables can be part of a balanced diet and are widely used in various culinary preparations worldwide.This research work is initiated to isolate and identify fungi that spoils these vegetables in order to find a necessary means to prevent and control the spoilage of these vegetables and which will exert a tremendous effect in the socio-economic status of the people.

1.2       STATEMENT OF PROBLEM

The presence of fungal contamination in agricultural products, specifically onion and cabbage is a cause for concern. Contaminated vegetables can lead to the spread of foodborne illnesses and pose serious health risks to consumers. Therefore, there is a need to investigate and identify the fungi responsible for such contamination to develop effective control strategies and prevent health hazards associated with the consumption of contaminated vegetables. Additionally fungal contamination causes economic losses for farmers distributor and retailers. contaminated vegetable often become unfit for sale resulting in financial losses and a decrease in consumer confidence.

Micro-organisms, especially fungi, are known to destroy vegetables , thereby reducing the quantity for consumption and the profits obtained from sales of vegetables. There is need to identify these micro-organisms especially those that are pathogenic to humans so as to reduce the risk of contamination and infection arising from handling and consumption of vegetables.

1.3       AIM AND OBJECTIVES OF THE STUDY

The aim of this study is to isolate and characterize the fungi associated with contamination of onion and cabbage sold at Dutse Ultra Modern Market. The specific objectives include:

1.        To Isolates the fungi associated with contamination of Cabbage and onions.

2.        To identify and characterize the fungi associated with contamination of Cabbage and onions

3.        To determine the frequency of occurances associated with fungal contaminants in onion and cabbage

1.4       SIGNIFICANCE OF THE STUDY

This study holds significant importance as it aims to identify and characterize the fungi associated with the contamination of onion and cabbage sold at Dutse Ultra Modern Market. The findings will contribute to a better understanding of the potential health risks posed by fungal contaminants and will aid in the development of preventive measures to ensure the safety of food consumers. This study will also provide valuable information for regulatory bodies, food producers, and vendors to implement appropriate food safety practices and guidelines.

1.5       SCOPE OF THE STUDY

The study will be limited with the sampled of contaminated vegetables (onions and cabbage) acquired from the market vendors within Dutse ultra modern market, Jigawa state.

1.6       JUSTIFICATION

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