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Microbial Examination Of Vegetable Soup
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1.3 STATEMENT OF THE PROBLEM
Annous
et al., (2005), explain that vegetable soup contains micro-organisms
some of which are pathogenic and other are non-pathogenic. Moreover
Wiswanathan et al., (2001). Highlight that the pathogenic
micro-organisms in vegetable soup produce serious threat to the safety
of the consumer and reduces quality as well as the acceptability of the
products in vegetable soup. The above statements have prompted the need
for a project work on bacteriological examination of vegetable soup.
1.4 SIGNIFICANCE OF THE STUDY
The
results of this project work would reveal the microbial safety of
vegetable soup. The results would equally reveal if the microbial load
of the sampled vegetable soups was high or low and if the microbial
types involved were pathogenic or not. If the microbial load was high
and the microbial types were pathogenic, then hygienic practices were
not observed during the preparation of the vegetable soups and should be
introduced. But if the microbial load was low, the microbial types were
pathogenic, then hygienic practices were observed during the
preparation of the vegetable soups and should be encouraged.
1.5 LIMITATION THE STUDY
This project was limited to microbial examination of vegetable soup.
Another problem encounter was poor Financial status on my part as a student which was a big problem during the project work.
Moreover, the cost of media and reagents was high, thus limiting the number of samples ran during the project analysis.
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ABSRACT - [ Total Page(s): 1 ]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 ... Continue reading---
