Occurrence of Foodborne Bacteria with Outbreak Potentials and Fungi Associated with Tomato (Solanum lycopersicum L.) in Postharvest

The high-water content of tomato predisposes it to spoilage by bacteria and fungi that can pose significant health threats consumers. However, parameters such as environment human factors influence the rate contamination microbial species involved. Hence, present study aims determine various pathogenic associated with tomatoes sold in some markets southern Benin. A total 70 were sampled, out which 35 undamaged spoilt processed for examination bacterial standard culture technique following protocols. Results indicated samples analyzed, 85.71% are contaminated enteric bacteria. Escherichia coli was commonest contaminant. Foodborne outbreak potentials also detected analyzed samples. Fungi isolated belong genera Aspergillus, Fusarium Mucor. most identified Aspergillus ochraceus (98.91%), oxysporum (84.28%), niger (72.85%) versicolor (35.71%). presence these foodborne pathogens raises concern on public risks consumption fresh tomatoes. Efforts should be made advise farmers avoid use wastewater irrigation during cultivation, discourage purchasing