Microbial Quality of Some Fresh-Cut Ready-to-Eat Fruits Sold in Some Markets and Bus Terminals in the Kumasi Metropolis, Ghana

Abstract

The consumption of fruits is an important source of vitamins and micronutrients. Despite their health benefits, fruits have been linked to food-borne infections, particularly when untreated animal excreta are used in their cultivation and not properly washed before consumption. This study aimed to evaluate the parasitological, fungal, and bacteriological quality of some fresh-cut ready-to-eat fruits sold in markets and bus terminals in the Kumasi Metropolis, Ghana. A total of 270 fresh-cut ready-to-eat fruits, including pineapples, watermelon, pawpaw, sugarcane, and tiger nuts, were sampled from both stationary vendors and hawkers from six different locations in the Kumasi Metropolis. Samples were analysed for the presence of bacteria, fungi, and intestinal parasites using the Microbial Methods in the Bacteriological Analytical Manual (BAM) of the United States Food and Drugs Administration (2001). The pour plate technique was used to culture and grow bacteria and fungi, while the most probable number (MPN) table was employed for bacteria and fungi count. The total coliform counts ranged from 2.32 to 3.15 log cfu/g; faecal coliform counts ranged from 1.58 to 2.58 log cfu/g; enterococci count ranged from 1.06 to 1.90 log cfu/g; and fungal count ranged from 2.57 to 3.73 log cfu/g. There was a significant difference in the mean faecal coliform and enterococci counts for all fruit samples. Tiger nut had the most bacteria, while watermelon was the most fungi contaminated fruit. Shigella spp. was the commonest bacteria contaminates of fresh-cut ready-to-eat fruits sold in Kumasi. Giardia lamblia was the most abundant parasite detected. Fresh-cut ready-to-eat fruits and vegetables sold in markets and bus terminals in the Kumasi Metropolis, Ghana, are contaminated with bacteria, parasites, and fungi. These findings emphasize the need for public awareness and proper hygiene practices to reduce the risk of food-borne illnesses associated with the consumption of fresh-cut fruits.