Microbial Examination Of Vegetable Soup

Project and Seminar Material for Science Laboratory Technology SLT

Microbial Examination Of Vegetable Soup


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 sepedonicum with 31CFU (40%) which followed by Pseudomonas salauaceanm with 25CFU (33%), while the least isolated bacterial organism was Erwinia carotovora with 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.


Table of Contents


  • Title page
  • Certification
  • Dedication
  • Acknowledgement
  • Tables of contents
  • List of tables
  • Abstract

Chapter One

1.0 Introduction

  • 1.1 Background of the Study
  • 1.2 Aims of the study
  • 1.3 Statement of the problem
  • 1.4 Significant of the study
  • 1.5 Limitation of the study

Chapter Two

2.0 Literature Review

  • 2.1 Historical Background of vegetable soup
  • 2.2 Composition of vegetable soup and Micro-organisms Associated with each item.
  • 2.3 Decaying Tendency of Vegetable soup
  • 2.4 Nutritional Benefits of Vegetable Soup
  • 2.5 Types of minerals and vitamin found in vegetable soups
  • 2.6. Preventive measures Against contamination and Decaying of vegetable soups
  • 2.7 Techniques for isolation of micro- organisms from vegetable soup
  • 2.8 Isolation of Bacterial and fungi

Chapter There

3.0 Materials and Methods

  • 3.1 Materials
  • 3.2 Methods
  • 3.2.1 Sterilization
  • 3.2.2 Collection of sample
  • 3.2.3 Preparation of media
  • 3.2.4 Plating Techniques (pour plate)
  • 3.2.5 Bacterial Counting
  • 3.2.6 Gram staining and microscopic Examination
  • 3.2.7 Biochemical Test for Identification of isolated Bacterial and fungi

Chapter Four

4.0 Result


Chapter Five

5.0 Discussion Conclusion and Recommendation

  • 5.1 Discussion
  • 5.2 Conclusion
  • 5.3 Recommendation
  • Reference
  • Appendix

List of Tables


  • Table 1: Total plate count of bacterial organisms in vegetable soup
  • Table 2: Standard plate count of different colonies isolated from vegetable soup
  • Table 3: Morphological characteristic andgram reaction of bacterial isolates
  • Table 4: Biochemical tests of the bacterial organisms isolated
  • Table 5: Percentage distribution of the isolated bacterial organisms
  • Table 6: Isolation of fungi from the sample
  • Table 7: Percentage distribution of fungal isolated

Chapter One


1.0 Introduction

1.1 Background 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

  1. To ascertain microbial safety of vegetable soup
  2. To isolate micro-organisms associated with vegetable soup
  3. To Identify the microbial types
  4. To determine the microbial load of the sampled vegetable soup
  5. To determine the microbial load, of each type

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 of 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.


Chapter Five


5.0 Discussion Conclusion and Recommendation

5.1 Discussion

Microbiological examination of vegetable soup was conducted. The highest bacterial isolation was Corguebacterium sepedonicum with 31CFU (40%) which was followed by Pseudomonas salauaceanum with 25CFU (33%), which the least isolated bacteria organism was Erwinia carotovora with 21 CFU (27%)

The vegetable soup was exposed in the restaurants with out proper sanitary care, people where selling and eating where refuse or waste were dumped everywhere and even the water used for sprinkling the vegetable was industrially or domestically polluted. All this may be source of contamination of vegetable soup by bacterial and fungi.


5.2 Conclusion

In conclusion vegetable soup can be contaminated with pathogens either from the environment as a result of production practices and in living open after cooking for some Times.

The use of refrigerator can reduce the contamination level and safety on vegetable soup. While the most efficient way to improve safety on vegetable soup is to rely on a proactive system reducing risk factors during the preparation.


5.3 Recommendation

Microbial examination on a vegetable soup is a special concern that has been taken to investigate the pathogenic organism associated on vegetable soup. These micro-organism that might cause harm to the consumers, mostly on a vegetable soup that are eaten half done. I recommended that properly washed with salt should be taken before cooking.


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