BACTERIOLOGICAL EXAMINATION OF SPOILT EGUSI SOUP

This study investigated the bacteriological quality of spoilt egusi (melon seed) soup. Two samples of “egusi soup” collected from different food vendors in Federal Polytechnic Offa were studied for bacteria spoilage. Different media were prepared and they include: agar medium, nutrient agar medium, and blood agar medium. After the culturing on the media, observation of the plates incubated aerobically show heavy and profuse growth of Bacillus cereus, moderate growth of Escherichia coli and Klebsiella aerogenes as well as scanty growth of Streptococcus feacalis and Staphylococcus aureus. The highest bacterial count of 13.9 × 10⁴ CFU/ml (Coliform Functional Unit) was recorded, while the least count was 4.8 × 10⁸ CFU/ml. The isolated bacteria were characterized as translucent, white and rough-surfaced colonies with flat elevation. Biochemical tests revealed that the isolates were catalase-positive, indole-negative, methyl red-positive, and coagulase-negative, with the ability to ferment sugars. These results indicate contamination of the egusi soup with potential pathogens, highlighting the need for proper food handling and storage practices to prevent spoilage and foodborne illnesses. They are usually associated with poor hygienic handling of foods, water, utensils, and vegetables. Having known the spoilage organisms, the shelf life of “egusi soup”( melon seed) could be extended and improved by subjecting the soup to a more advanced preservation methods, such as canning and drying. Further research is recommended to identify specific bacterial species and their implications for food safety