1.1 Introduction
Food spoilage is a complex process involving a variety of organisms, food preservatives and additives, and food matrices in addition to temperature, pH, and water activity, the most important determinants of microbial growth. Garlic (Allium sativum) is a medicinal plant mainly used as condiments and for stopping in different cooking (Nabeel, 2014). The use of higher plants and their extracts to treat infections is an ancient practice in traditional medicine. Many plants have been used because of their antimicrobial treats, which are chiefly synthesis during secondary metabolism of the plants. The herbal medicine may be in the form of powders, liquid or mixtures which may be row or boiled, ointments linings and incision (Jehan et al., 2011). Traditional medicine is the sum total of knowledge skills and practices based on the theories, beliefs and experiences indigenous to different cultural that are used to maintain health, as well as to prevent, diagnose, improve or matters (Paul, 2010).
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, Research questions, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Food Spoilage is manifested by a variety of sensory cues such as off-colors, off-odors, softening of vegetables and fruits, and slime. However, even before it becomes obvious, microbes have begun the process of breaking down food molecules for their own metabolic needs. Sugars and easily digested carbohydrates are used first, plant pectins are degraded. Then proteins are attacked, producing volatile compounds with characteristic smells such as ammonia, amines, and sulfides. These odors start to develop in meat when there are about 107 cfu of bacteria/cm2 of meat surface and are usually recognizable at populations of 108 cfu / cm2 (Ellis et al., 2006).
Spoilage microbes are often common inhabitants of soil, water, or the intestinal tracts of animals and may be dispersed through the air and water and by the activities of small animals, particularly insects. It should be noted that with the development of new molecular typing methods, the scientific names of some spoilage organisms, particularly the bacteria, have changed in recent years and some older names are no longer in use. Many insects and small mammals also cause deterioration of food but these will not be considered here.
Bacterial are group of microorganism all of which lack a distinct nuclear membrane (and hence are considered more primitive than animal and plant cells) and most of which have a cell wall of unique composition. Most bacterial are unicellular; the cells may be spherical (coccu) rod – shaped (bacillus), spiral (spirillum), comma – shaped (vibrio) or corkscrew-shaped (spierocheate). Generally, they range in size between 0.5 and 5um (Elizabeth and Martin, 2003).
Food is any substance that people or animal eat or drink or that plants absorb to maintain life and growth. Food is any substance consumed for nutritional support for the body; it is usually of plant or animal origin (Ezeronye, 2007). Food consists of chemical compounds which heterophilic living thing consumes in order to carry out metabolic processed. They are also substances which when introduced to the digestive system under normal circumstances contribute to growth, repair and production of energy (Ezeronye, 2007). Foods are classified into six essential nutrients known as protein, carbohydrate, vitamin mineral, fat and oil, water.
Several physical factors determine whether spoilage microbes will be successful in utilizing the nutrients in a food. These include water activity and types of solutes, pH, temperature (storage and processing), oxygen and carbon dioxide levels, solid or liquid state of food, available nutrients, and preservatives. Models for microbial spoilage of different foods and for spoilage by specific organisms examine the effects of these factors singly and in combination - to predict the initiation and course of the spoilage process. These models are based on and validated with actual experimental data and can provide useful information for product development and modification, shelf-life estimates, processing requirements, and quality assurance programs.
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Effect of Ginger and Garlic in the Prevention of Food Spoilage.
1.3 Statement of Problems
Investigation reveals the adverse reactions attend because of improper use of garlic, including gastro intestinal upset, platelet dysfunction that produces post-operative bleeding and spontaneous epidural hematoma. And garlic allergy manifest as rhinitis, asthma, anaphylaxis contact dermatitis and treat physical and mental illness (Thomas et al.). However, there are many materials of plant origin that show anti-microbial activity. These materials provide some hope for antibiotic resistance because most of them have many chemical broad sites, which means that it is not easy for microorganism to develop resistance to it easily.
1.4 Aim and Objectives of Study
The aim of the study is to investigate the Effect of Ginger and Garlic in the Prevention of Food Spoilage (Meat Product). In achieving this aim, the following specific objectives were laid out as follows:
- To examine the use of organic chemical preservatives (ginger and garlic) to enhance food storage duration;
- To establish the public health implication of consumption of foods with ginger and garlic preservative;
- To determine the effect of ginger and garlic on spoilage rate of foods;
- To determine how food spoilage can be prevented using ginger and garlic preservatives; and
- To assess the influence of the use of ginger and garlic as bio-preservatives at different concentration levels on foods.
1.5 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- What is the use of organic chemical preservatives (ginger and garlic) to enhance food storage duration?
- What is the public health implication of consumption of foods with ginger and garlic preservative?
- What is the effect of ginger and garlic on spoilage rate of foods?
- How can food spoilage be prevented using ginger and garlic preservatives?
- What is the influence of the use of ginger and garlic as bio-preservatives at different concentration levels on foods?
1.6 Research Hypothesis
In order to pursue the objective of this study, the following generalized statements have been designed to guide and aids in obtaining the result for the experiment to be conducted. For this work, the null hypothesis will be represented with H0 while the alternative hypothesis will be represented with hypothesis H1.
Hypothesis One
- H0: There is no significant influence of the use of ginger and garlic as bio-preservatives at different concentration levels on foods
- H1: There is significant influence of the use of ginger and garlic as bio-preservatives at different concentration levels on foods
1.7 Significance of Study
Food is very important for the sustenance of the human health. However, the preparation of foods is often associated with inadvertent contamination by microorganisms. Food contamination by antimicrobial resistant organisms has become a serious problem in public health. The emergence of resistant organisms has been observed to be as a result of inappropriate use of antibiotics.
The microbial contaminants are to be isolated, identified, and their susceptibilities to commonly available antibiotics determined. For resistant isolates, the possible resistance gene(s) involved will be identified.
This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.8 Scope of Study
The scope of the research is focused on the Effect of Ginger and Garlic in the Prevention of Food Spoilage (Meat Product).
1.9 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).
1.10 Definition of Terms
Effect: a change which is a result or consequence of an action or other cause.
Food Spoilage: It is a complex process involving a variety of organisms, food preservatives and additives, and food matrices in addition to temperature, pH, and water activity, the most important determinants of microbial growth.
