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Published: 2022-04-29

Page: 802-807


Department of Biological Sciences, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria.


Department of Botany, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.


Department of Biological Sciences, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria.

*Author to whom correspondence should be addressed.


The high nutritional values of tomatoes (Solanum lycopersicum) have made them an important vegetable crop. Tomatoes are susceptible to various infections ranging from viruses to bacterial and fungal diseases, like other crops. Its susceptibility toward fungal attacks is due to its property to bear a succulent fruit. This study aims to identify the bacteria that cause the seed tomatoes to spoil in various markets in Anambra state (Eke Awka, Ifite Awka, Afia Nkpor, Afor Nkpor, and Onitsha main market). They were then transported to a Alpah research facility in Awka, for analysis. The bacteria that cause the seed tomatoes to spoil in these markets were identified using the standard procedure. These included Salmonella, Klebsiella, and Escherichia coli. These bacteria isolated were further subjected to antibiotic agents to know at which level they are likely to be more susceptible or resistant or intermediate to antibiotic agents. The Antibacterial susceptibility profile of selected antibiotics against the bacteria isolates indicated that these antibiotics were effective against the bacterial isolates from the tomatoes samples gotten from different markets at different concentrations. The presence and activities of these microbial growths and contaminations on tomatoes cause spoilage, reduce shelf life, and thus lead to loss and wastage of products which have a remarkable economic impact.

Keywords: Tomato, bacteria, antibiotics

How to Cite

FRANCES, E. C., JOHNSON, O. O., & ENOCH, N. N. (2022). BACTERIA SCREENING OF TOMATOES (Solanum lycopersicum) SOLD IN SELECTED MARKETS IN ANAMBRA STATE, NIGERIA. Asian Journal of Advances in Research, 5(1), 802–807. Retrieved from


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