In order to understand the prevalen

In order to understand the prevalence of bacteria for different
categories of food individual study of different categories was
carried out. Sixteen isolates was recovered from the seven
samples of fruits. The bacteria found to spoil the fruits were
identified as Klebsiella, Bacillus, E.coli, Staphylococcus,
Pseudomonas, Lactobacillus and there prevalence was
31.25%, 25%, 18.75%, 12.5%, 6.25% and 6.25% respectively
(Fig. 4). A Bacillus strain was isolated from spoiled apple
juice. This strain was acidophilic with a growth range
between pH 2.5 and 5.5. This organism could be a threat to
fruit juices during storage at temperatures greater than or
equal to 26°C because its spores were able to survive
pasteurization condition (Cerny et al., 1984). Lactobacillus
fermentum and Lactobacillus plantarum are the heat resistant
lactic acid bacteria obtained from spoiled acidified fruits
(Shearer et al., 2002).

Among the vegetable eight samples was collected and
twenty-one isolates were recovered from them. The bacteria
found to spoil the vegetables were identified as Klebsiella,
Bacillus, E.coli, Staphylococcus, Pseudomonas and there
prevalence in vegetable sample was found to be 33.33%,
23.80%, 14.28%, 14.28%, 14.28% respectively (Fig. 5).
Pseudomona and Klebsiella are responsible for spoilage even
in frozen vegetables (Manani et al., 2006).