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Format: MS WORD
| Chapters: 1-5
| Pages: 50
MICROBIAL EXAMINATION OF VEGETABLE SOUP
ABSTRACT
This study was carried out on the microbial examination of vegetable soup. Five samples of vegetable (fluted pumpkin leaves) soup collected from different food vendors in (Campus 3) of the Institute of Management and Technology, Enugu were studied for bacteria spoilage. Different media were prepared and they include: MacConkey agar medium, nutrient agar medium, and blood agar medium. After 24 hours of culturing on the media, observation of the plates incubated aerobically show heavy and profused growth of Bacillus cerus, moderate growth of Escherichia coli and Klebsiella aerogenes as well as scanty growth of Streptococcus feacalis and Staphylococcus aureus. The presence of E. Coli and Streptococcus feacalis indicated faecal 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. Having known the spoilage organisms, the shelf life of vegetable (fluted pumpkin leaves) soup could be extended and improved by subjecting the soup to a more advanced preservation methods such as canning and drying.
ABSTRACT
This study was carried out on the microbial examination of vegetable soup. Five samples of vegetable (fluted pumpkin leaves) soup collected from different food vendors in (Campus 3) of the Institute of Management and Technology, Enugu were studied for bacteria spoilage. Different media were prepared and they include: MacConkey agar medium, nutrient agar medium, and blood agar medium. After 24 hours of culturing on the media, observation of the plates incubated aerobically show heavy and profused growth of Bacillus cerus, moderate growth of Escherichia coli and Klebsiella aerogenes as well as scanty growth of Streptococcus feacalis and Staphylococcus aureus. The presence of E. Coli and Streptococcus feacalis indicated faecal 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. Having known the spoilage organisms, the shelf life of vegetable (fluted pumpkin leaves) soup could be extended and improved by subjecting the soup to a more advanced preservation methods such as canning and drying.
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