Imrana Dahiru Dutse1*, Ahmed Umar Farouk2, Sadisu Umar Faruk3, Aliyu Sani Ado4, Zakari Nuhu Lambu3 and Adamu Abdullahi Shehu3
1Department of Microbiology, Federal University Gashua
2Department of Microbiology, Abubakar Tafawa Balewa University Bauchi
3Department of Microbiology, Aliko Dangote University of Science and Technology, Wudil
4Department of Science Laboratory Technology, Aliko Dangote University of Science and Technology, Wudil
*Corresponding author’s Email: imranadutse@yahoo.co.in, doi.org/10.55639/607.special.008
ABSTRACT
This study investigated the presence of the OrgA gene in Salmonella species isolated from ready-to-eat (RTE) sliced fruits sold in Kano Municipal LGA, Nigeria. The objectives were to determine the total mesophilic aerobic and Salmonella counts, isolate and characterize Salmonella spp., detect the OrgA gene in the isolates, and assess the pathogenicity of OrgA-positive strains. A total of 40 RTE sliced fruit samples (09 pawpaw, 12 pineapple, and 19 watermelon) were analyzed using microbiological, biochemical, and molecular techniques. The results showed that pawpaw samples had the highest bacterial count (8.10 × 10⁴ to 9.45 × 10⁵ CFU/g) and Salmonella count (5.50 × 10¹ to 1.40 × 10² CFU/g), followed by watermelon (bacterial count: 1.90 × 10⁵ to 3.56 × 10⁵ CFU/g; Salmonella count: 0 to 1.14 × 10² CFU/g) and pineapple (bacterial count: 1.02 × 10⁵ to 9.05 × 10⁵ CFU/g; Salmonella count: 0 to 7.10 × 10¹ CFU/g). Molecular analysis confirmed the presence of the OrgA gene in Salmonella isolates from pawpaw and pineapple, indicating the occurrence of virulent strains. Pathogenicity assessment showed that OrgA-positive Salmonella isolates survived and multiplied in fruits, causing spoilage and fulfilling Koch’s postulates. These findings highlight the public health risks associated with consuming contaminated RTE sliced fruits, particularly in environments with poor hygiene. The study emphasizes the need for improved food safety measures, regular microbial surveillance, and enforcement of strict hygiene regulations to minimize Salmonella contamination in fresh produce.
Salmonella,
OrgA gene,
RTE sliced fruits,
pathogenicity.
.

