Claim · model-written summary
Five bacterial isolates (Escherichia coli, Klebsiella pneumoniae, Staphylococcus epidermidis, Citrobacter freundii and Streptococcus mutans) grew from market pepper samples.
- Outcome
- five bacterial isolatese0
CapsicumNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEPPER (Capsicum species)”
e0“Growth yielded five bacterial isolates, namely, Escherichia coli, Klebsiella pneumoniae, Staphylococcus epidermidis, Citrobacter freundii and Streptococcus mutans”
Title
MICROORGANISMS CONTAMINATING PEPPER (Capsicum species) IN A LOCAL MARKET IN BENIN CITY, NIGERIA
F.I. OKUNGBOWA; F. E. OVIASOGIE; J. O. OSAZEE Nigerian Journal of Life Sciences (ISSN 2276-7029) 2011. doi:10.52417/njls.v1i2.46
Other claims from this paper (7)
- Observation Three fungal isolates (Saccharomyces cerevisae, Aspergillus niger and Penicillium chrysogenum) were recovered from market pepper samples.
- Observation Total bacterial count on C. annum pepper ranged from 2.7x104 to 6.8 x 106 cfu/g.
- Observation Total bacterial count on C. frutescens pepper ranged from 3.0x105 to 5.2x106 (cfu/g).
- Observation Total fungal count on C. annum pepper ranged from 1.1x104 to 5.3 x 105.
- Observation Total fungal count on C. frutescens pepper was reported as 1.3x104 3.7cfu/g.
- Mechanism The authors interpret the high microorganism counts in pepper as indicating unhygienic handling and storage.
- Recommendation The authors recommend that pepper be thoroughly washed or boiled before eating.