Microbiology that found in Banana Diagnosis of Microbiology find in Banana

1. HAWASSA UNIVERSITY
1
MSc : clinical laboratory ( special truck diagnosis and
public health microbiology)
Course : public health microbiology
instructor :dr Moges Desta(PhD)
by : Abdikhaliq Hussein Ali

2. Microbiology of banana

3. introduction
Banana fruits are highly perishable and affected
by different microbial contaminates because
ripe bananas are very perishable.
Banana is one of the most widely grown tropical
fruits, cultivated over 130 countries, along the
tropics and subtropics of Capricorn.

4. Introduction continue….
• most important factors causing great economical loss
of banana fruits are postharvest fof ungal and
bacterial diseases caused by lack of proper handling
along postharvest chains.
• Bacteria do not seem important in the initial spoilage
of whole fruits like banana instead such spoilage
often is initiated by molds. These organisms have
enzymes that contribute to the weakening and
penetration of the protective outer skin.

5. Chemical composition and nutritional of bananas
Nutrients Amount Daily recommended values
Water 74% 240grams
carbohydrate 23% 300 grams
Protein 1% 50 grams
Fats 0.5% 65 grams
Fiber 2.5% 25 grams

6. Incidence and Types of microorganisms
A. Fungal isolated from the banana
This fungal infection may occur during the
growing season, harvesting, handling, transport
and postharvest storage and marketing
conditions, or after purchasing by the consumer.
Physical damage to the peel induced during
handling and storage predisposes banana to be
attacked by decay‐causing pathogens Moreover,
during storage

7. • This table show us the pure cultures of fungal
isolates and morphological characteristics of
fungal pathogens isolated from banana fruit
sample, respectively.
N/S Fungal identified Frequency (%)
1 Fusarium spp 50%
2 Mucor spp 21.6%
3 Collectotrichum spp 16.4%
4 Rhizopus spp 12%

8. b. Bacteria isolated from banana
• the organisms are probably gotten from
handlers during the selling of products as they
could touch their nostrils and peradventure
the processing room is contaminated. The
presence of B. subtilis during the production
of Overripe banana may be due to
contamination through their endospores from
dust, air and peels.

9. N/S organism Frequency (%)
1 Klebsiella pneumonia 42.6%
2 Staphylococcus aureus 19.6%
3 Bacillus subtilis 16%
4 Pseudomonas aeruginosa 11%
5 salmonella 5.8%
6 E.coli 5%
• Frequency of occurrence of various bacteria
isolates in diseased banana

10. Diagnosis/detection of microorganisms and
laboratory practical flow chart of banana
– Sample collection
• I collected sample of ripe decayed banana from market
by using sterile container with labeling. Banana is slicing
and expose to the microorganism up to two days.
– Sample Processing
• Serial dilution method was carried out to isolate
bacteria from spoiled fruits. The spoiled fruits were
crushed into pre-sterile mortar and pestle with distilled
water to form suspension, which was serially diluted
from 10-1 to 10-6 dilutions. A 100 μL of each of diluted
fruit suspension was spreader over specifically labeled
nutrient agar medium (NAM) plates from each dilution.

12. viable Counts method
• The 'Spread Plate' Method
• The 'Pour Plate' Method

13. The 'Spread Plate' Method

14. Number of
colony forming units (cfus)
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15. The 'Spread Plate' Method

16. • After pour plating or spread plating incubate
at 37℃ for 24 hours

17. MICROSCOPIC EXAMINATION OF MICROORGANISMs.
A. Microscopic Observation of bacteria
– Gram Stain

18. Microscopic Observation of Fungi
• Staining of fungus
– Periodic acid shift stain
– GMS stain.

20. Biochemical test
• Biochemical tests are used to differentiate
different organism based on their genius
• characteristics and species characteristics.
• Biochemical test includes:-
- Bile solubility - Urease
- Catalase - Citrate utilization
- Coagulase - DNAase
- Indole - Litmus milk
- Lysine decarboxylase - Oxidase etc…….

22. Rapid Method
Direct epifluorescent filter technique (DEFT)
Electrical impedance
Enzyme-linked immunosorbent
assay(ELISA)
Polymerize chain reaction

23. Preservation techniques
• Refrigerator(freezing) : is useful for preservation
banana and it difficult to grow microorganism at
low temperature .
• Solar drying: using oven we would drying this
food.
• Dehydrated techniques: by using kitchen
dehydrator.
• Packaging techniques or canned: have long
preservation.
• Slicing and baking : it good for preservation.

24. Prevention and control
• Proper storage on clean area and avoid
contamination.
• Increase the quality of farm production by using
fungicidal.
• Discard the spoilage banana as soon as possible.
• During slicing use clean knife and hand washing.
• Health education of society
• Avoid mechanical damage participate.
• Proper storage.