Microorganism Associated With Spoilage Of Tomatoes (Canned Tomatoes)

Tomato (*Solanum lycopersicum*) is a key vegetable crop in the Solanaceae family, cultivated globally for its culinary and economic value. This study investigated the microbial spoilage of canned tomatoes from various brands. Results showed that the total aerobic and anaerobic counts were below 10³ cells, which is within acceptable limits. Two canned products showed no microbial presence, while the remaining had aerobic counts ranging from 2 x 10¹ to 5 x 10¹ and anaerobic counts from 1 x 10¹ to 2 x 10¹ for freshly opened cans. However, spoiled canned tomato products exhibited higher microbial counts, with aerobic counts ranging from 4.2 x 10⁴ to 9.1 x 10⁴ and anaerobic counts from 2.5 x 10⁴ to 6.8 x 10⁴. The spoilage samples were found to contain various microorganisms, including *Bacillus polymyxa*, *Staphylococcus aureus*, *Streptococcus lactis*, *Pseudomonas* spp., *Clostridium sporogenes*, *Bacillus coagulans*, *Saccharomyces* spp., *Candida* spp., *Mucor* spp., *Aspergillus niger*, and *Penicillium* spp. These organisms were identified as contributors to the spoilage of canned tomato products in Benin City. Despite the presence of microorganisms in spoiled products, freshly opened cans meet regulatory safety standards, making them safe for immediate consumption.