Identification of Foodborne Pathogens on Four Species of Tomatoes (Lycopersicon esculentum)

Tomato (Lycopersicon esculentum) contains large amounts of water which makes it more susceptible to foodborne pathogens especially (bacteria and fungi). These pathogens produce mycotoxins that are detrimental to human health. This study was therefore carried out to identify foodborne pathogens, of tomatoes sold in Swali market, Bayelsa state, Nigeria. The isolates from the tomatoes after culturing with Potato Dextrose Agar using pour plate method are: Escherichia coli, Shigella, Salmonella, Enterobacter, Proteus, Corynabacter, Staphylococcus, Pseudomonas, Fusobacterium, Lactobacillus, Vibrio, Streptomyces, Bacillus cereus and Clostridium. While the macroscopic and microscopic examinations were used to identify the morphologies of the fungi isolated from the tomatoes. The following were isolated; Vericolor, flavus, Emericella rugulosis, Rhizopus spp, Aspergillus phoreolina, Micropholina phaseolina, Rhizopus solarin, Penecillum oxalina and mould. The percentage occurrence of the isolates from all the markets locations were; flavus 33.33%, vugulosin 33.33%, Microphoslina 33%, rugulosis 67% and Rhizopus spp 13.33%. The decay diameter of flavus is 18mm, the decay diameter of Microphoslina is 15mm, while the decay diameter of Rhizopus spp is 11mm. Proper handling and adequate storage facilities must therefore be employed to prolong the shelf life of tomatoes.