ISOLATION AND IDENTIFICATION OF BACTERIA IN EGUSI SOUP FROM FOOD VENDORS AT JIMETA ULTRAMODERN MARKET

ABSTRACT The aim of this project is to Isolate and identify bacteria in “Egusi” soup obtained from food vendors at Jimeta Ultramodern Market. Egusi “ soup is prone to fast / quick spoilage than other soups especially during the hot weather which may results in food poisoning when consumed. Majority of the populace prefer other soups than egusi soup despite its cheap and easy method of preparation. Food borne illness have been a major health issue in public health for decades and food handlers play an important role in its transmission although there are various sources where microorganisms can contaminate food, multiply and cause infection in human. Labelled sterilized test tubes (5) containing normal saline each will be set up in a rack to indicate the dilution of its content. A micropipette will be used to transfer 1ml of the fresh egusi soup sample to the first tube this was the 1:10 dilution and mixed, a new sterile pipette will be used to carry another 1ml of 1:10 diluent from the first test tube to the second one which is made up to 10-8 for each sample this will be carried out to obtain discrete colony , the series of the five- fold dilution will be continued till the last fifth test tube. biochemical reactions of the various bacterial isolates obtained after 24 hours culture. After relevant biochemical investigations were performed on the isolates, it was confirmed that isolate 1 was Escherichia coli, isolate 2 was confirmed to be Pseudomonas aeruginosa, isolate 3 was Klesiella pneumonia and Isolate 4 was Staph aureus. Table 3 shows the frequency and number of occurrence of organisms in these research study whereby E.coli, Bacillus cluster, Kleibsella pneumoniae, Pseudomonas aeruginosa and Staphylococcus aureus were observed. Quality control unit should be established in meat processing industries in Nigeria and Hazard Analysis Critical Control Point (HACCP) concept should be applicable to the processing and renderings of meals such as egusi soup products. This will go a long way in reducing contamination and spoilage of soup.