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BACTERIAL EXAMINATION OF SPOILT “EGUSI” SOUP

 

TABLE OF CONTENT

CHAPTER ONE

1. Introduction -     -       -       -       -       -       -       -       -       1     

1.1    Background of the Study -   -       -       -       -       -       -       1

1.2    Statement of the Problem    -       -       -       -       -       -       3

1.3    Objective of the Study         -       -       -       -       -       -       -       3

1.4    Significance of the Study     -       -       -       -       -       -       4

1.5    Scope of the Study     -       -       -       -       -       -       -       4

1.6    Limitations of the Study -     -       -       -       --      -       -       4

1.7    Definition of Terms     -       -       -       -       -       -       -       5

CHAPTER TWO

2.0    Literature Review -      -       -       -       -       -       --      -       6

2.1    A brief history on Melon (Egusi) seed    -       -       -       -       6

2.2    Types of Melon - -       -       -       -       -       -       -       -       7

2.3    Nutritional value of Melon seeds   -       -       -       -       -       10

2.4    Drying methods and storability of “Egusi”      -       -       -       12

2.5    Reciepe for “Egusi” soup     -       -       -       -       -       -       14

2.5.1 Ingredients -      -       -       -       -       -       -       -       -       14

2.5.2 Preparation of “Egusi” soup         -       -       -       -       -       -       14

2.6    Spoilage of individual components of the soup       -       -       -       15

2.6.1 Fish spoilage -    -       -       -       -       -       -       -       -       16

2.6.2 Meat spoilage -   -       -       -       -       -       -       -       -       16

2.6.3 Spoilage of Vegetables -      -       -       -       -       -       -       17

2.6.4 Spoilage of “Egusi”     -       -       -       -       -       -       -       18

2.7    Factors influencing growth of Microorganisms in foods.   -       19

2.7.1 Intrinsic factors -       -       -       -       -       -       -       -       20

2.7.2 Extrinsic factors -        -       -       -       -       -       -       -       -       24

2.8    The effects of spoilt foods (“Egusi” soup) on human       -       -       26

 

CHAPTER THREE

3.0    Materials and methods -      -       -       -       -       -       -       30    

3.1    Materials and Apparati (see appendix I) -       -       -       -      

3.2    Collection of the “Egusi” soup samples  -       -       --      -       30

3.3    Preparation of Media   -       -       -       -       -       -       -       30    

3.4    Sterilization of Materials       -       -       -       -       -       -       31

3.5    Preparation o the “Egusi” soup sample for culturing -     -       32

3.6    Inoculation and Incubation -        -       -       -       -       -       -       33

3.7    Identification of Bacterial growth - -       -       -       -       -       35

3.8    Gram staining procedure     -       -       -       -       -       -       35

3.9    Microscopic Examination-     -       -       -       -       -       -       36    

3.10  Biochemical Tests       -       -       -       -       -       -       -       36

3.10.1 Catalase Test    -       -       -       -       -       -       -       -       36

3.10.2 Lactose Fermentation Test -       -       -       -       -       -       37

3.10.3 Citrate Utilization Test        -       -       -       -       -       -       37

3.10.4 Proteolysis       -       -       -       -       -       -       -       -       38

CHAPTER FOUR

4.0    Results -    -       -       -       -       -       -       -       -       -       39

 

CHAPTER FIVE

5.0    Discussions, Conclusion and Recommendation       -       -       42

5.1    Discussions -      -       -       -       -       -       -       -       -       42

5.2    Conclusion -      -       -       -       -       -       -       -       -       44

5.3    Recommendation -      -       -       -       -       -       -       -       45

        References        -       -       -       -       -       -       -       -       46

        Appendences     -       -       -       -       -       -       -       -       50

 

LISTS OF TABLES

Table 1:     Types and characterization of some melon -  -       -       9

Table 2:     Nutritional contents of melon seeds      -       -       -       11    

Table 3:     Composition of melon seeds dried by different methods -        13

Table 4:     Bacterial food poisoning: incubation period and duration of illness.   -       -        -       -       -       -       -       -       28

Table 5:     Bacterial growth based on colony characteristics -  -       39    

Table 6:     Bacterial growth based on gram staining reaction - -       40

Table 7:     Bacterial growth based on Biochemical tests- -       -       41

 

LISTS OF FIGURES

 

Figure 1:   Types of melon -       -       -       -       -       -       -       8

Figure 2:   Bacterial growth on different agar medium -  -       -       34

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

1. 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 other soups than egusi soup despite its cheap and easy method of preparation.

 

1.3    OBJECTIVE OF THE STUDY

        The aim of this project is to Isolate and identify the spoilage bacteria of “Egusi” soup, this will help in the choice and type of preservation method to be used.

 

 

 

 

1.4    SIGNIFICANCE OF THE STUDY

        This research study will help the populace know the biological state of food in take to promote a healthier society because a healthy nation is a wealthy nation and health depends mostly on what is eaten. It will also improve the economy of the Nation.

 

1.5    SCOPE OF THE STUDY

        The scope of the study was limited to the food vendors in Ogbete Main Market in Enugu.

 

1.6    LIMITATIONS OF THE STUDY

        The research work was limited only to the examination of aerobic and facultative organisms in spoilt “egusi” soup. Anaerobic incubation was not carried out due to lack of anaerobic jar in the laboratory.

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