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BACTERIAL
EXAMINATION OF SOURED EGUSI SOUP
ABSTRACT
Egusi soup spoilage
can be defined as “any sensory change (tactile, visual, olfactory or flavour)”
which the consumer considers to be unacceptable. Spoilage may occur at any
stage along Egusi soup chain. Spoilage may arise from insect damage, physical
damage, indigenous enzyme activity in the animal or plant tissue or by
microbial infections. Enzymes can bring about destruction of polymers in some
Egusi soup while chemical reactions such as oxidation and rancidity decompose
others but the main single cause of Egusi spoilage is invasion by
microorganisms such as moulds, yeast and bacteria. In case of mould spoilage a
furry growth covers the Egusi soup and it becomes soft and often smells bad.
Bacterial contamination is more dangerous because very often Egusi soup does
not look bad even though severely infected, it may appear quite normal. The
presence of highly dangerous toxins and bacterial spores is often not detected
until after an outbreak of Egusi soup poisoning, laboratory examination
uncovers the infecting agent.
CHAPTER
ONE
1.0
INTRODUCTION
1.1
BACKGROUND OF THE STUDY
Human
food is any substance that is consumed to maintain life and growth of the body
(Ezeronye, 2007). Bacterial Egusi soup spoilage is any sensory change (tactile,
visual, olfactory or flavor) which makes the Egusi soup to be unacceptable for
consumption. Spoilage of soup may occur if there is improper handling, cooking,
cooling, unhygienic utensils, and unnecessary time lag between preparation and
consumption (FDA, 2004, Munide and Kurai, 2005).
In
Nigeria, the unhygienic handling of Egusi soup, health status of Egusi soup
vendors, poor sanitary conditions of markets, absence of adequate waste
disposal facilities, use of contaminated water and kitchen equipment and poor
storage affect Egusi soup safety (WHO, 2001, 2003; Chosh et al., 2007, Kamil, 2005). In
Nigeria, selling of street Egusi soups in markets is common but most consumers
and vendors have little or no knowledge about Egusi soup safety. Consumption of
street Egusi soup has grown over the years due to rapid population growth,
unemployment, poverty and availability of relatively low cost Egusi soups.
(Martins, 2006, Amoah, 1992, Chakravarty and Canet, 2002).
Symptoms
of Egusi spoilt soup borne illnesses include: diarrhea, vomiting, abdominal
cramp and nausea (Nweze, 2010); most of which are caused by Staphylococcus aureus, Salmonella spp,
Clostridium perfringens, Clostridium botulinum, Campylobacter, Vibrio parahaemolyticus,
Bacillus cereus and Entropathogenic Escherichia coli. Egusi soup
safety depends on conditions necessary during
the production, processing, storage, and preparation of Egusi soup to ensure
that it is safe, sound, wholesome, and fit for human
consumption (FAO/WHO, 1990).
This
work investigated selected Egusi soups by vendors in Eke-Awka market, Awka,
Anambra state for bacterial contamination. Isolated and identified bacterial
species associated with Egusi soup contamination and their microbial loads were
determined. The public health implications of consumption of such Egusi soups
were established.
1.2 STATEMENT
OF THE PROBLEM
The
type of test medium and microorganism. Besides, some of these claims still need
to be authenticated through scientific testing. Egusi soup preparations are
known to be spoiled by microbial contaminants that cause them to ferment and
sour; some of these contaminants are potent pathogens causing Egusi soup
poisoning or Egusi soup infection when they multiply to high doses. Thus many
local Egusi soups need preservation without synthetic preservatives and need to
be free from pathogens. Thus, this study was undertaken to evaluate the
antimicrobial and, by implication, the potential preservative effects of these
natural spices used in making soup on some Egusi spoilage isolates.
1.3 OBJECTIVE OF THE STUDY
1. The aim of this research is to determine the
antimicrobial effect of three spices used in preparing pepper-soup on some
Egusi soup contaminating organisms and to determine the quantity of the spices
needed to inhibit the growth of the organisms.
2. To isolate and characterize microorganisms
associated with spoilage of Egusi soup.
3. To identify and
isolate the presence of bacillus pumilus, b.
licheniformis, b. subtilis,
and b. megaterium in spoilage
egusi soup.
4. To determine the minimal concentrations of the
spices needed to inhibit the
growth of the organisms.
1.4 RESEARCH
QUESTION
1. Can this study determine the antimicrobial
effect of three spices used in preparing pepper-soup on some Egusi soup
contaminating organisms and to determine the quantity of the spices needed to
inhibit the growth of the organisms?
2. To isolate and characterize microorganisms
associated with spoilage of Egusi soup?
3.Is the presence
of bacillus pumilus, b. licheniformis, b. subtilis, and b. megaterium found in spoilage egusi
soup?
4. Can the minimal concentrations of the spices
needed to inhibit the
growth of the organisms be determined?
1.5 SCOPE
OF THE STUDY
This study is on the examination of bacterial found in spoilt Egusi soup.
1.6 LIMITATION
OF THE STUDY
The only limitation faced by the researcher in
the course of carrying out this study was the delay in getting data from the
various respondents. Most respondents were reluctant in filling questionnaires
administered to them due to their busy schedules and nature of their work. The
researcher found it difficult to collect responses from the various
respondents, and this almost hampered the success of this study.
1.7 DEFINITION OF TERMS
Egusi : Egusi
(also known by variations including agusi,
agushi) is the name for the fat-
and protein-rich seeds of certain cucurbitaceous plants (squash,
melon, gourd),
which after being dried and ground are used as a major ingredient in West
African cuisine.
Egusi
Soup spoilage
is a metabolic process that causes egusi soups to be undesirable or
unacceptable for human consumption due to changes in sensory characteristics.
Microbes: Microbes are single-cell organisms so tiny
that millions can fit into the eye of a needle. They are the oldest form of
life on earth. Microbe fossils date back more than 3.5 billion years to a time
when the Earth was covered with oceans that regularly reached the boiling
point, hundreds of millions of years before dinosaurs roamed the earth. Microbe is a microscopic organism, which may be single-celled or multicellular.
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