EFFECTS OF SOME TREATMENT PROCESSESON MICROORGANISMSASSOCIATED WITH FRESH CARROTS FROM SELECTED MARKETS IN GOMBE METROPOLIS

Abstract

This study was aimed at analyzing the treatment effects of vinegar, salt and blanching on the
growth of pathogenic microbes associated with fresh carrots. A total of 36 samples were
bought from three different sellers in three different markets namely Gombe main market,
Cross market and Tumfure market and then treated in the laboratory. The samples were
subjected to the treatment processes for a precise contact time, the samples were further
plated and isolates were observed for further result analysis. The mean colony count of the
isolates obtained after treatment processes ranged from 1.34x102-1.85x102 with average
counts of 1.55 X102
for vinegar, 1.98x103-2.32x103 with average counts of 2.14X103 for salt
broth, 2.72 x104- 3.48x104 with average counts of 3.14 X104 for blanching while the mean
count of the carrot without pretreatment ranged from 5.65x105-6.95x105 with average counts
of 6.03 X105
for bacteria. The occurrence of fungi isolates ranged from 0-2 growth for
vinegar, 1-4 growth for blanching, 9 growth for salt broth while the control had a range of 4-
16 species occurrence. The results obtained from the treatment of carrot indicates that the
higher inhibitive effect of microbial growth was found to be associated with vinegar at 1.55
X102
cfu/mL and a negligible fungi growth while the average effect was found when salt was
used at 2.14X103 with the least fungi inhibition while blanching has the least inhibitive effect
at 3.14 X104cfu/ml for bacteria and appreciable inhibition of fungi growth. It can be
concluded that vinegar had the antibacterial and antifungal effectiveness on the samples
treated and the inhibitory activity ranges depending on the constituents of the reagents.
Vinegar used had the highest inhibitory effect and greater susceptibility of the
microorganisms due to the presence of acetic acid in the vinegar which is lethal to the
existence and growth of the microorganisms while salt as broth had the mild effect and
minimal susceptibility on the microorganisms and finally blanching was least effective and
the susceptibility of the microorganisms was abridged. Vinegar should be used by both
consumers and sellers to ensure the reduction of microorganisms and provide healthy fruits
that can be stored for a long time or eaten with less pathogens.