BACTERIAL EXAMINATION OF SPOILT EGUSI SOUP

ATTENTION:

BEFORE YOU READ THE ABSTRACT OR CHAPTER ONE OF THE PROJECT TOPIC BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!

INFORMATION:

YOU CAN GET THE COMPLETE PROJECT OF THE TOPIC BELOW. THE FULL PROJECT COSTS N5,000 ONLY. THE FULL INFORMATION ON HOW TO PAY AND GET THE COMPLETE PROJECT IS AT THE BOTTOM OF THIS PAGE. OR YOU CAN CALL: 08068231953, 08168759420

WHATSAPP US ON 08137701720

BACTERIAL EXAMINATION OF SPOILT EGUSI SOUP

ABSTRACT

Five samples of “Egusi” soup collected from different food vendors in Ogbete Main Market in Enugu were studied for Bacterial spoilage. Observation of the plates incubated aerobically showed heavy / profused growth of Bacillus spp, moderate growth of Escherichia coli and Klebsiella aerogenes as well as scanty growths of Streptococcus Feacalis and Staphy lococcus aureus. The presence of E. coli and Streptococcus feacalis indicated Feacalis contamination of the soup as these two organisms are known to be indicator organisms. They are usually associated with poor hygienic handling of foods, water, utensils and vegetables. The shelf life of “Egusi” soup can be extended having known the spoilage organism by subjecting the soup to a more advanced preservation methods such as canning.

CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

Biochemical changes in food when perceived as undesirable are called spoilage. Because food are such excellent source of nutrient, microorganisms grow rapidly and make what once was an attractive and appealing food into a sour, foul smelling mass suitable only for the garbagecan. On the other hand, microorganisms can degrade food quality and lead to spoilage. Importantly, foods also can serve as vehicles for disease transmission. The detection and control of pathogens and food spoilage microorganisms are important parts of food microbiology. During the entire sequence of food handling from the producer to the final consumer, microorganisms can affect food quality and human health (Prescott et al; 2008).

The number and types of microorganisms present in food are influenced by the general environment from which the food was originally obtained, the microbiological quality of the food in its raw or unprocessed state, sanitary condition under which the food was handled and processed as well as the adequacy of subsequent packaging, handling and storage are conditions in maintaining the flora at a low level (Jay, 2003).

Melon (Egusi) belongs to the family cucurbitaceae and grows in pods with seeds that are covered with a mucilaginous coating (Offonry and Achi 1998). They are used as the major ingredients for preparing a traditional soup called “Egusi” soup, which is popularly consumed in West Africa, particularly Nigeria. The seeds can be roasted and eaten or grounded as flour and used as a soup thickner. Various “Egusi” soups are favorites in Nigeria. In West Africa, plants and seeds of cucurbitaceae as well as soup, cakes and stews made with them are all called “Egusi” (Bankole et al; 2005). One major problem that besets “egusi” soup is that it deteriorates quickly, because the soup is rich in nutrient, it serves as a culture medium for bacterial growth. Although a lot of research work has been carried out on spoilage of different types of foods, no work has been done on bacterial spoilage of egusi soup (Bankole et al; 2005).

1.2 STATEMENT OF THE PROBLEM

“Egusi “ soup is prone to fast / quick spoilage than other soups especially during the hot weather which results in food poisoning when consumed. Majority of the populace prefer o

HOW TO RECEIVE PROJECT MATERIAL(S)

After paying the appropriate amount (#5,000) into our bank Account below, send the following information to

08068231953 or 08168759420

(1) Your project topics

(2) Email Address

(3) Payment Name

(4) Teller Number

We will send your material(s) after we receive bank alert

BANK ACCOUNTS

Account Name: AMUTAH DANIEL CHUKWUDI

Account Number: 0046579864

Bank: GTBank.