MICROBIAL EXAMINATION OF VEGETABLE SOUP

Code No: 378728

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ABSTRACT

Microbiological examination of vegetable group was conducted and pour plate method was used. 0.1ml of the sample was poured on MacConkey agar media. The highest bacterial isolation was Corguebacterium sepedonicumwith 31CFU (40%) which followed by Pseudomonas salauaceanm with 25CFU (33%), while the least isolated bacterial organism was Erwinia carotovorawith 21CFU (27%). The bacterial load of the sample vegetable soup was 77CFU. The high frequency of bacteria and fungi, was bacteria because they are present as normal flora of humans food and contaminate the vegetable soup as a result of poor hygienic and unsatisfactory by sanitation.

CHAPTER 1

CHAPTER ONE
1.0 INTRODUCTION
1.1 BACK GROUND OF THE STUDY
Vegetable soup is a generally warm soup that is made by combining ingredients such as meat, vegetable with stock, water, pepper, Onions, palm oil and others liquid. Vegetable soup are characterized by boiling solid and liquid ingredients in a pot until the flavours are extracted. Vegetable soups are eaten in a variety of ways as part of main meals and snacks.
Francis et al., (2001), point out that vegetable soup are consumed for their nutritional and medicinal benefits. The nutritional content of vegetable soup aeries considerably, though generally they contain little protein or fat and varying proportions of vitamins such as vitamin A, vitamin K and vitamin B6, provitamins, dietary minerals and carbohydrates.
In southern Nigeria because of their pleasant taste the leaves are generally considered as a great soup that has high concentration of icon and used by anemia patients to build up the blood cells (Ladeji et al., 1998).
1.2     AIMS OF THE STUDY
i)      To ascertain microbial safety of vegetable soup
ii)     To isolate micro-organisms associated with vegetable soup
iii)    To Identify the microbial types
iv)    To determine the microbial load of the sampled vegetable soup
v)     To determine the microbial load, of each type