ABSTRACT
Several samples of “egusi” (melon seed) soup collected from different food vendors in the cafeteria (buka) of the University of Benin, Benin City and were studied for bacteria spoilage. Different media were prepared and they include: Eosine Methylene Blue, Bacillus Cereus Selective Agar, Salmonella Shigella Agar, Mannitol Salt Agar, Plate Count Agar. After 24 hours of culturing on the media, observation of the plates incubated aerobically show heavy and profused growth of Escherichia coli, Staphylococcus aureus, Kleibsella sp., Shigella sp.,and Bacillus subtilis. Table 4.1 revealed the mean heterotrophic bacteria count of Egusi soup samples. Sample 5 had the highest mean heterotrophic bacteria count (71.00 ± 1.00) followed by sample 2 (61.50 ± 1.50), sample 1 (41.00 ± 1.00), sample 3 (35.00 ± 1.00) with sample 4 (20.50 ± 1.50) having the least bacteria count. The results from Table 4.2 revealed the cultural, morphological and biochemical characteristics of the bacteria isolates. The shape of the bacteria isolates were majorly round and circular with only Bacillus subtilis revealing a rhizoid shape. The elevations of the different bacteria isolates were “flat” with only Staphylococcus aureus revealing a convex elevation. The following biochemical tests were carried out: Urease, Indole, Citrate, Catalase, Coagulase, Oxidase, H2S, Glucose, Sucrose and Lactose. From the result in Table 4.3, the following antibiotics (Gentamycin, Ertapenem, Erythromycin, Metronidazole, Ofloxacin, Augmentin, Ciprofloxacin and Ceftazidime) were tested for their sensitivity in the different bacteria isolates. Having known the spoilage organisms, the shelf life of “egusi” (melon seed) soup could be extended and improved by subjecting the soup to a more advanced preservation methods such as canning and drying.
