BACTERIOLOGICAL ASSESSMENT OF SOUP (WHITE AND BITTER LEAF) FOR THE PRESENCE OF SPOILAGE BACTERIAL ORGANISMS

ABSTRACT This study showed that bacterial contamination is present in soups samples. The total heterotrophic counts showed that Bacillus spp was more abundant. This can cause food poisoning. Other organisms isolated such as streptomyces and listeria spp, can also cause food borne illness, depending on the consumer's health status. Listeria spp was less abundant in soup. The isolation of bacterial in the entire soup samples. Soups from different vendors indicated that the frequency of Bacillus spp was more significant in soups. The high coincidence of bacterial contamination encountered in this study were mainly due to largely unhygienic nature of the soups preparation and services areas of foods are good indicator of the State of environment in which they are prepared or served. The results of the percentage occurrence of isolates showed that Bacillus species had the highest frequency and the percentage occurrence of 52.3%, streptomyce hacl 28.6% and Listeria 19.1%. Therefore Restaurant food vendors should maintain a good personal hygiene and proper ways of preparing foods to avoid the spread of food borne illnesses.