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Determination of the Microbial Load on Spoilt Egusi

Determination of the Microbial Load on Spoilt Egusi

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DEDICATION

This research material, titled “Determination of the Microbial Load on Spoilt Egusi” is dedicated to God for His boundless grace and guidance. It is also a tribute to all computer enthusiasts whose contributions made my research journey smoother and enriched my documentation process, making the experience truly fulfilling.



ACKNOWLEDGEMENT

I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Microbiology for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Determination of the Microbial Load on Spoilt Egusi provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.



TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

INTRODUCTION

    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction
    • ⋮

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction
    • ⋮

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • ⋮
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES


    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. The study was carried out 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. In achieving this aim, the following specific objectives were laid out to determine the microbial load of spoilt Egusi, isolate the microorganism associated in the spoilage of Egusi and determine the minimal concentrations of the spices needed to inhibit the growth of the organisms. Investigation revealed that 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. 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. Spoilage may arise from insect damage, physical damage, and 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.


    Determination of the Microbial Load on Spoilt Egusi

    CHAPTER ONE

    1.1 Introduction

    Biochemical changes in food when perceived undesirable are called spoilage. Microorganisms can contribute to the degrading of the food quality that leads to spoilage. Because, foods are excellent sources of nutrient, microorganism grow rapidly and make what once was an attractive and appealing into a sour, foul smelling mass suitable only for the garbage can.

    In other words, food can also serve as vehicles for disease transmission. The detection and control of pathogens in food spoilage micro-organisms 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 (Joanne et al., 2008). The number and types of micro-organism present in food are influenced by the general environment from which the food items were originally obtained. The microbiological quality of the food in its raw state, sanitary condition under which the food are 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 seed (egusi) belongs to the family cucurbitaceous and grows in pods with seeds that are covered with a mucilaginous coating (Offonry and Achi, 1998). They are used as the major ingredients in preparation of a traditional soup called Egusi soup, which is popularly consumed in West Africa, particularly in Igbo tribe of Nigeria. The seeds can be roasted and eaten or ground as flour and used as a soup thickner. Various Egusi soups are favourites in Nigeria. In West Africa, plants and seeds of cucurbitaceous as well as soup, cakes and stews made with them are all called Egusi preparation (Bankole et al., 2005). Because of this, 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.

    As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitations of the Study and Definition of technical terms.

    …

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the conceputal review, theoretical framework, the review of related literature …

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