BACTERIAL PROFILE OF FRESH GARDEN EGG VEGETABLE (SOLANUM MACROCARPON) SOLD IN UMUAHIA

ABSTRACT

Twenty (20) garden egg vegetables (Solanum macrocarpon) samples were purchased from various markets in Umuahia metropolis and studied to determine their level of bacterial contamination and to identify possible pathogen associated with the samples. One gram of each sample was sliced and vigorously rinsed with 5ml of normal saline, cultured on nutrient agar, MacConkey agar and blood agar using the streak plate method. 42 bacteria isolates were obtained from 20 garden egg vegetables samples. Escherichia coli 11(26.19%), Proteus spp. 10(23.81%), Staphylococcus aureus 7(16.67%), Klebsiella spp. 5(11.90%), Bacillus spp. 1(2.38%) were the bacteria species isolated. Proteus spp. was isolated from all the sample location. Garden egg vegetable contamination with bacteria was observed in all the four markets, highest in Ubani market and least in Orieugba market. Raw garden egg vegetables from markets were considered unfit for human consumption and adequate cooking with proper handling before consumption is suggested.

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of content v

List of Tables viii

Abstract ix

CHAPTER ONE

1.0 Introduction 1

1.2 Background of the study   2

1.3 Aim of the study   3

CHAPTER TWO

2.0 Literature review   4

2.1  Description   4

2.2 Ecology   5

2.3 Nutritional Importance of Solanum macrocarpon 5

2.4 Bacteria pathogens of concern 7  

2.4.1. Staphylococcus aureus 7

2.4.2 Escherichia coli 7

2.4.3 Klebsiella spp. 8

2.4.4 Bacillus spp. 8

2.4.5   Proteus spp. 9

2.5     Sources of contamination 9

CHAPTER THREE

3.1 Study area 10

3.2 Materials 10

3.3   Sample collection 10

3.4 Preparation of culture media   11

3.5 Isolation and identification   11

3.5.1 Determination of bacteria load 11

3.5.1 Gram staining   12

3.5.2 Catalase test   12

3.5.3 Coagulase test   12

3.5.4 Oxidase test   13

3.5.5 Tripple sugar Iron (TSI) test 13

3.5.6 Motility test 14

3.5.7 Indole test 14

CHAPTER FOUR

Results 15-20

CHAPTER FIVE

5.1 Discussion 21

5.2 Conclusion 22

5.3 Recommendations 22

REFERENCES

LIST OF TABLES

Table Title           Page

1 Outlets of procurement of samples   16

2 Types of bacterial isolates and frequency 17

3 Morphology characteristics of the isolates 18

 4   Gram and biochemical characteristics of the bacteria isolates 19

5 Standard and mean bacterial load of isolates Cfu/g. 20

CHAPTER ONE

1.0 INTRODUCTION

       Solanum macrocarpon (garden egg vegetable) is a plant of the Solanaceae family. solanum macrocarpon is a tropical perennial plant that is closely related to the egg plant (Oboh et al., 2005). Solanum Macrocarpon originated from West Africa, but is now widely distributed from West Africa. Through an introduction from West Africa, the plant also grows in the Caribbean, South America and some parts of Southeast Asia.

Solanum macrocarpon as an extraordinary dietary source of nutrients, micronutrient, vitamins and fiber for humans and are thus vital in fruits and vegetables, are especially valuable for their ability to prevent vitamin C and vitamin A deficiency and are also reported to reduce the risk of several diseases (kalia and Gupta, 2006). Solanum macrocarpon is widely exposed to microbial contamination through contact with soil, or during post harvest processing. They therefore harbour plant and human pathogens (Nguyenthe and Carlin, 1994; Dunn et al., 1995; Carmo et al., 2004).

Difference in bacterial profiles of Solanum macrocarpon result largely from unrelated factors such as resident micro flora in the soil, application of non-resident micro flora via animal manures, sewage or irrigation wars, transportation and handling by individual retailers (Ray and Brunia, 2007; Ofor et al.,2009). In Nigeria, continued use of untreated waste water and manure as fertilizers for the production of garden egg vegetables as a major contributing factor to contaminations (Olayemi, 1997; Amoah et al., 2009).

These despite their Nutritional and healthy benefits, Outbreaks of human infections associated with the consumption of fresh processed garden egg vegetables, have increased in recent years (Hedberg, 1994; Altekruse and Swerdlow, 1996; Beuchat 1996; Beuchat, 2002). Basic pathogens such as Escherichia Coli are among the greatest concerns during food related outbreak (Buck et al., 2003). Bactenologically safe garden egg vegetables are essential to maximize the health benefits promised by adequate consumption of this produce. Proper washing of the vegetable is essential for decontamination. Water supplement with varying concentrations of organic acids, such as citric and Sorbic acids has been shown to reduce microbial populations on vegetables (karapinar and Gonul 1992).

1.2 BACKGROUND OF THE STUDY

Garden egg vegetables are plant which is consumed in relatively small quantities as a side dish or as a relish with staple food (Rice et al., 2002). In order to keep them from loosing their full turgidity, harvested vegetables often require low temperature and moist environment during shortage (Pierce, 2005). As a result, garden egg vegetables are sprinkled with water after harvesting and during exposure in the open market. The moist condition of the vegetables fostered by its sprinkling of water together with low temperature condition encourages the growth of microorganisms (Schwab et al., 2008). These conditions also facilitate direct contamination by bacterial through the handlers (buyers and sellers). Indirect contamination may also occur as a result of poor hygienic environment of the market. Consequently, harvested garden egg vegetables so soon begin to spoil if not sold immediately.

1.3 AIM

This research work is to evaluate the type of bacterial organism that could be found on garden egg vegetable since many people eat it without washing.

Objectives;

1. To identify possible pathogens associated with the samples.

2. To determine the bacterial load of garden egg vegetable.

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