Microbial Analysis on Garden Eggs Using Honey,ethanol as Preservatives

Student: Busola Peace Adebayo (Project, 2025)
Department of Microbiology
Bamidele Olumilua University of Edu. Science and Tech. Ikere Ekiti, Ekiti State

Abstract

Abstract
The study investigated the effectiveness of honey and ethanol as natural preservatives for garden eggs (Solanum aethiopicium), a vegetable highly susceptible to microbial spoilage. Garden eggs were treated with various concentrations of honey and ethanol, and their effect on microbial load (bacteria and fungi) was assessed using standard microbiological techniques. The results showed that:


Both honey and ethanol exhibited antimicrobial properties.


Honey showed superior efficacy in inhibiting bacterial growth, particularly Escherichia coli and Salmonella spp..


Ethanol was effective against fungi but had limited antibacterial activity.

The combined application of honey and ethanol significantly reduced the microbial load and extended the shelf-life compared to untreated samples.

The study suggests that honey and ethanol are effective, sustainable alternatives to synthetic preservatives for enhancing microbial safety and prolonging the shelf-life of garden eggs.

Keywords
honey ethanol microbial garden preservatives fungi showed effective shelf-life analysis
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