Microbiological Analysis of Garden Egg Using Honey and Ethanol as Natural Preservatives

ABSTRACT There are over 25 species of egg plants in Nigeria including those domesticated for their leaves, fruits or both; eaten as vegetables or used in traditional medicine. However, Solanum aethiopicum is the most cultivated and most utilized in Nigeria. This study aims to assess the shelf life of garden eggs preserved with honey and ethanol with those stored conventionally. Antimicrobial activities of Solanum aethiopicum were studied. In conclusion, the experimental results have revealed that Solanum aethiopicum is nutritionally and therapeutically valuable and can be developed as functional foods having both nutritional and medicinal benefits to consumers and that natural agents help in extending shelf life and maintaining the microbiological quality of garden eggs. The findings indicate that both honey and ethanol possess significant antimicrobial properties capable of inhibiting the growth of common spoilage microorganisms, including bacteria, yeasts, and molds. Honey, due to its high sugar content, low water activity, and the presence of antimicrobial compounds such as hydrogen peroxide and phenolics, effectively reduced microbial counts in treated samples. Similarly, ethanol’s broad-spectrum antimicrobial activity, primarily attributed to its ability to denature microbial proteins and disrupt cell membranes, contributed to the suppression of spoilage organisms. Some of the isolates like Staphylococcus and Bacillus are involved in food spoilage and borne infections while Aspergillus and Fusarium species are notable causes of mycotoxicosis in man and animals. This study shows that preservatives applied at appropriate concentrations can create adequate protection from spoilage microorganisms, and therefore recommends the use of Honey and ethanol to enhance the keeping quality of eggplants.