TABLE OF CONTENTS
Title page
Approval page
Dedication
Acknowledgement
Abstracts
Table of contents
CHAPTER ONE
1.1 INTRODUCTION
1.2 HISTORICAL REVIEW
CHAPTER TWO
2.1 CONCEPT OF FOOD SPOILAGE
2.2 SPOILAGE MICRORGANISMS
CHAPTER THREE
3.1 SPOILAGE MICRORGANISM IN FRESH WHOLE FRUITS
3.2 UNUSUAL CHARACTERISTICS OF SPOILAGE MICRORGANISMS
3.3 SOURCES OF MICROBIAL CONTAMINATION OF CITRUS FRUITS
CHAPTER FOUR
4.1 MICROBIAL SPOILAGE OF FRESH CUT FRUITS
4.2 MICROBIOLOGICAL SPOILAGE DEFECTS OF FRESH-CUT CITRUSFRUITS
4.3 IMPACT OF MICROBIOLOGICAL SPOILAGE
4.4 INTRINSIC AND EXTRINSIC FACTORS OF SPOILAGE MICRORGANISM
CHAPTER FIVE
5.1 PREVENTION AND CONTROL OF MICROBIAL SPOILAGE IN CITRUS FRUITS
5.2 SUMMARY AND CONCLUTION
REFERENCES

CHAPTER ONE
1.1 INTRODUCTION
Consumption of citrus fruits and fruit juices has substantially risen over the last few years, mostly due to the increasing demand for low-caloric food products with fresh-like characteristics. In addition, there is scientific evidence that consumption of Citrus fruits and vegetables helps prevent many degenerative diseases such as cardiovascular problems and several cancers (Rico et al., 2007). Fresh fruits have a natural protective barrier that acts effectively against most plant spoilage and pathogenic microorganisms. However, as a consequence of inappropriate manipulation during the handling, cutting, shredding, and maintenance of the fruit at ambient temperature and storage conditions, both pathogenic and deteriorative microorganisms may contaminate a product, thus increasing the risk of microbial diseases and spoilage (Beuchat, 1996; Díaz-Cinco et al., 2005). In fact, the number of outbreaks and cases of illness caused by consumption of citrus fruits and unpasteurized juices has increased in the last years (Harris et al., 2003), especially in developing Countries like Nigeria.