keywords: De-Rica, Gino and Sonia, Coagulase, Catalase, Motility, Methyl red, Gram staining, Electrophoregram, Tomato
The increase in microbial activities in canned food leading to spoilage and poisoning is on the rise and of health concern. Identification of bacteria associated with the increase level of bacterial activity in canned tomato was analyzed according to standard microbiological standard. The samples (De-Rica, Gino and Sonia) canned tomatoes were randomly purchased from Utako market, Abuja State but from different vendors at two (2) samples per product in the market area. The samples were carefully transported to Nile University’s microbiology laboratory and stored at room temperature of about (25-27 0C) until it was time for analysis. The tomatoes samples were subjected to several microbiological and biochemical test analysis such as coagulase test, catalase test, motility test, methyl red test, gram staining as well as microscopy were also conducted for isolation and characterization of bacterial strains from the canned tomato. Some bacteria strains where isolated and characterized during this analysis such as Escherichia coli and Streptococcus pyogens. The electrophoregram of the various isolates indicates that they had a molecular band weight of 800kb. The research recommended proper handling of harvested tomatoes fruits, proper screening of the harvested tomatoes fruits and provision of disease resistance varieties as well as proper storage using canned processing.