Nagendra Prasad Yadav¹*, Rakesh KumarYadav², Komal Sah³ and Lalan Jha⁴

¹Department of Microbiology, Janaki Medical College, Janakpur, Tribhuvan University, Nepal
²Department of Pharmacology, Pakalihawa Campus, IAAS, Tribhuvan University, Nepal
³Department of Microbiology, Model Multiple College, Janakpur, Tribhuvan University, Nepal
⁴Department of Forensic, Janaki Medical College, Janakpur, Tribhuvan University, Nepal

*Corresponding Author: Nagendra Prasad Yadav, Department of Microbiology, Janaki Medical College, Janakpur, Tribhuvan University, Nepal.

Received: February 13, 2025; Published: April 11, 2025

Abstract

Introduction: Fruits are nutritious and flavoured plant-based foods that come from the mature ovary of a plant. Bananas are one of the most widely consumed fruits in the world. They are highly nutritious, convenient to eat, and available year-round. They are usually sweet or sour depending on the plant. Bananas are an excellent source of vitamins, minerals, fibre, and antioxidants. They are perishable food. The microorganisms get easy access to enter it. They get contaminated with different types of bacteria during harvesting, transportation, and storage. Eating of bacterial-contaminated Banana can cause health problems to people.

Materials and Methods: A total of one hundred twenty fresh banana samples were collected from different retailers of Janakpurdham metropolitan city, aseptically. Bacterial enumeration and identification were done in the microbiology lab in Model Multiple College, Janakpur, using different culture media and biochemical tests.

Results: Major isolated bacteria were Pseudomonas species, Escherichia coli, and Staphylococcus epidermidis. Ninety percent 108) of the samples were found contaminated with bacteria. Staphylococcus species were isolated from 90 (75%) samples, followed by Escherichia coli in 30 (40%) samples and Pseudomonas in 14 (11.66%).

Conclusions: Most of the collected banana samples were found to be bacterial contaminated, and the major bacteria were Staphylococcus epidermidis and Escherichia coli.

Keywords: Bacteria; Contamination; Perishable; Quality

References

1. Abidullah S., et al. “Phytochemistry and antibacterial activities of some selected plants of war-affected area of Bajaur Agency, Pakistan”. Journal of Pharmacognosy and Phytochemistry3 (2018): 415-422.
2. Adams MR and Moss M O. “Food Microbiology: Bacterial Agents of Food Borne Illness”. 3^rd Cambridge, UK: The Royal Society of Chemistry (2008): 182-268.
3. Akhtar T., et al. “Identification of microbial contamination of popular fruits of Bangladesh and assessment the effects of alternative preservatives instead of formalin”. American Journal of Microbiological Research 4 (2016): 138-142.
4. Akinmusire OO. “Fungal species associated with the spoilage of some edible fruits in Maiduguri Northern Eastern Nigeria”. Advances in Environmental Biology 5 (2011): 157.
5. Andrews JH and Harris RF. “The ecology and biogeography of microorganisms on plant surfaces”. Annual Review of Phytopathology 38 (2000): 145-180.
6. Asif S., et al. “Reviewing the impact of seed-borne mycoflora on mycotoxin accumulation: a threat to lentil genetic resources”. Toxicon (2025):108290.
7. Bhale UN. “Survey of market storage diseases of some important fruits of Osmannabad District (M.S.)”. (2011).
8. Garg N., et al. “Effects of processing condition on the microflora of fresh cut vegetable”. 53.8 (1990): 701-703.
9. Khan M., et al. “Acaricidal efficacy of Melia azedarach, Olea ferruginea, and Zanthoxylum armatum against Rhipicephalus microplus from District Buner, Mardan, and Nowshera, Khyber Pakhtunkhwa, Pakistan”. Asian Journal of Science, Engineering and Technology (AJSET)1 (2024): 99-114.
10. Khan S., et al. “Phytochemical screening and antimicrobial activity of Cichorium intybus (family Asteraceae) and Medicago sativa (family Fabaceae), Peshawar, Pakistan”. Journal of Pharmacognosy and Phytochemistry3 (2018): 603-616.
11. Oluwafemi Oyewole OA. “Microorganisms associated with deterioration of stored banana fruits”. Frontiers in Science5 (2012): 86-91.
12. Sararaj P., et al. “Microbial spoilage of vegetable and its control measures”. International Journal of Natural Sciences 2 (2014): 1-12.
13. Tambekar DH., et al. “Prevention of transmission of infectious disease: Studies on hand hygiene in health-care among students”. Continental Journal of Biomedical Sciences 1 (2007): 6-10.
14. Ullah S., et al. “Antifungal and phytochemical screening of selected medicinal plants of Malamjaba, Swat, Pakistan”. Pharma Innovation 5(2018):176.
15. Ullah S., et al. “Phytochemical analysis and antibacterial activity of Ajuga bracteosa, Bergenia ciliate, and Amaranthus viridis from District Lower Dir Village Maidan Banda of Khyber Pakhtunkhwa, Pakistan”. International Journal of Biosciences 5 (2019): 403-412.
16. Ullah S., et al. “The nutritional analysis, phytochemical and antifungal study of Equisetum arvense L. from village Kharkay Pak-Afghan border district Dir Lower, Pakistan”. Kashmir Journal of Science 1 (2025).
17. “Food safety and food borne illness”. World Health Organization Fact sheet 237, Geneva (2002).
18. Yadav NP., et al. “Isolation and identification of pathogenic bacteria from fresh fruits and vegetable sold in market of Janakpurdham”. MedS Alliance Journal of Medicine and Medical Science 7 (2024): 54-57.

Citation

Citation: Nagendra Prasad Yadav., et al. “Bacterial Contamination of Banana (Musa acuminata) Available in Janakpurdham Market".Acta Scientific Microbiology 8.5 (2025): 35-40.

Copyright

Copyright: © 2025 Nagendra Prasad Yadav., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.