ABSRACT

Pepper soup are essential components of the human diet and there is considerable evidence of the health and nutritional benefits associated with the consumption of pepper soup. However, during processing contamination from raw materials, equipment or food handlers could be easily transferred to the final product of pepper soup resulting to foodborne illness. Most of the pepper soup sellers in Muea prepare cow meat, fish, goat meat, and canda pepper soup. Common bacterial illnesses associated with contaminated pepper soup are staphylococcal food poisoning, Salmonellosis, shigellosis and diarrhea associated with Entero-toxogenic E. coli. The aim of the study was to assess the microbial quality of the locally prepared pepper soup and the hygienic condition of preparation sites. Sufficient amounts of the specimen of cow meat, goat meat, fish, and canda pepper soup were collected in aseptic manner and kept in sample plates and transported to the University of Buea school lab. A cross sectional study was conducted. Colony count was carried out by growing the various bacterium from the pepper soup on nutrient agar and the method used were, gram staining to confirm the different bacteria from their colors. Samples were made and numbered from sample 1-4. Sample 2 exhibited growth on manitol salt agar. Catalase test was carried out to differentiate catalase positive Staphylococci from catalase negative streptococci. It was positive for all the samples. To determine E. coli, the samples were cultured on EMB agar, there was no growth. For fungi, yeast was cultured on PDA and antibiotics were added, there was growth in all the plates and gram stain was conducted to confirm the presence of yeast. For moulds, in the presence of antibiotic in the PDA, there was no growth. According to the current study, the result may be attributed to contamination during either harvesting of spices and meat or processing and handling of cooked pepper soup. Therefore, regular supervision and training about harvesting of spices and meat save processing and handling of pepper soup and hygiene of sellers can improve the quality of cooked pepper soup. 

CHAPTER ONE

INTRODUCTION AND LITERATURE REVIEW

1.1 Introduction

Pepper soup is a soup from parts of West Africa, notably in Cameroon, Nigeria, Ghana and many other Africa countries made using various meats, chili peppers and some spices as primary ingredients. It is a spicy soup that has a light, watery texture. Pepper soup is highly nutritive because of it spices from plant extract and it contains almost all the food classes. Furthermore, in food science study, pepper soup is a stimulant due to the hot taste in the mouth. Meat such as goat, meat and cow meat are highly used to prepare pepper soup. Moreover pepper soup has a wide spectrum of antioxidant vitamins, carotenoids ascorbic acid, capsaicinoids and phenolic compounds are present in hot pepper fruits (Nwose, 2009). This has call for the increase of consumption of pepper soup especially patient who are recommended to eat bone marrow of cow or cartilage (commonly call biscuit bon) especially from young sheep or goat meat. In respect of the few advantages and health benefit listed above, has led to an increase in pepper soup sellers both in large scale (restaurants) and in small scale (streets vendors or hawkers) most especially in South West Region Buea in a locality called Muea in Cameroon. Muea is a small town under Buea still recovering from the socio economic crisis which began from November 2016 till date. In this area, many people were affected badly economically; some lose their home, and some life sustainable properties. After the crisis, many people from this locality engage in to small scale business in other to carters for their needs and families. Pepper soup being one of the top priorities for consumption turn to attract many people to trade on it in a small scale. However, there is a call for concern about food (pepper soup) contamination. The process of preparing pepper soup solid in Muea encourage the growth of bacteria due to insufficient heat and handling of the food coupled with the fact that food serves as a good medium for microorganism especially when the principles of hygiene and sanitation are not met, the food becomes contaminated by pathogen from humans or from the environment during production, processing or preparation. Specifically local preparation of pepper soup has only one process that reduces pathogens levels, which is heating during cooking. Pathogenic bacteria can get in to pepper soup through damage surfaces such as; punctures, wounds, and splits. This damage can occur during processing. Pathogens that enter pepper soup may be killed during heating on high temperature at least for 45minutes to sufficiently cook the meat associated with it and for it to be ready. If not, thermophilic pathogens might grow in it which may reach the consumer in other to become a public health hazard. As a result of increase in demand for pepper soup has because the expansion of many small scale sellers with in-hygieneic condition, has made pepper soup recently become the cause of food borne illness in many countries.

            The bacteria Staphylococcus epidermidis which is found on the body of humans and others as a normal flora can easily fall in pepper soup during preparation and dishing from seller to consumers. Again if S e is found in excess in pepper soup (more than it required amount) will became pathogenic if being eaten. Other microbes found as normal flora on the skin are S a, Micrococci, Diphtheroids (Coryneforms) Streptococci Gram-Negative Bacilli and N a. also, E-coli which is commonly found in the environment, can get in to food easily if not properly handled. Another bacteria associated with food is Salmonella typhi, which is responsible for causing typhoid fevers. In this present study, bacteria such as (E-coli, Salmonella typhi, and Staphylococcus aureus) in pepper soup from different sellers in Muea will be examined.

1.2 Literature Review                 

          According to the study conducted by Callejo et al (2015), who summarized reported food borne out breaks in the United States (US) and European Union, between 2004 and 2012. Salmonella was the most prevalent bacteria pathogens. The second common bacteria pathogens were E-coli. One of the biggest outbreaks was linked to the consumption of spinach in the US. In 2006, almost 200 people w three deaths were confirmed. In 2016 0157 appeared in the United Kingdom, were the outbreak vehicle was mixed with some vegetable use as spices use to cooked food such as pepper soup large outbreak of E-coli 0157 appeared in the United Kingdom, were the outbreak vehicle was mixed with some vegetable use as spices use to cooked food such as pepper soup

Were infected by E-coli 0157:H7 strain and three deaths were confirmed. In 2016, a large outbreak of E-coli 0157 appeared in the United Kingdom, were the outbreak vehicle was mixed with some vegetable use as spices use to cooked food such as pepper soup

Preparation of pepper soup

                                                                                                                                                             Pepper soup has several ways or method of preparing it, but one of the general ways of preparing it is as follows; Wash and season beef with 2 seasoning cubes, onion, ginger, garlic, black, pepper, thyme, uda and salt. Next, toast the meat to mix with the ingredients and place and place the pot on heat to cook. After 5 minutes, add a cup of water to the meat and leave to cook for about 15-20 minutes or until the liquid has reduced, add more water and ground crayfish and bring to a boil. Season the pepper soup with more spices if needed. You will notice the stock becoming rich or turning dark brown and colorful. After 10 minutes, add the chopped basil. Let it cook for another 10 minutes to infuse more flavor. Furthermore, reduce heat and let pepper soup simmer on a low heat