ISOLATION, IDENTIFICATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH THE SPOILAGE OF MELON SOUP
Abstract
Five samples of melon Soup, two prepared by me and three collected from
different food vendors in Calabar municipality in Cross River State were studied
for Bacterial spoilage. Observation of the plates incubated aerobically showed
heavy / profused growth of Bacilus spp, moderate growth of Escherichia coli and
Klebsiella aerogenes as well a»s scanty growths of Streptococcus Feacalis and
Staphy lococcus aureus. The presence of Escherichia coli and Streptococcus
feacalis indicated Feacalis contamination of the soup as these two organisms are
known to be indicator organisms. They are usually associated with poor hygiénic
handling of foods, water, utensils and vegetables. The shelf life of melon soup
can be extended having known the spoilage organism by subjecting the soup to
a more advanced preservation methods such as canning.
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