Detoxification of Bacterial Toxins in Soured Soups Using Activated Charcoal

A study to evaluate the use of activated charcoal to detoxify bacterial toxins in soured soups was carried out. An activated charcoal solution was prepared. Three different types of soups (okra, banga, and Kalabari native (Odu-Fulo) were used in this study. The soups were prepared and left for 48 hours at ambient (room) temperature for them to get soured. Five microliters (5 ml) of each soured soup sample were homogenized, and 1 ml from the stock was used for serial dilutions. The pour-plate method and streaking techniques were used to isolate and identify the bacteria present. The lateral flow assay device, Biothreat Alert test strip, and Enzyme Immunoassay (EIA) kits were used to detect the bacterial toxins, while activated charcoal was used to test the detoxifying effectiveness of the bacterial toxins present. The result showed that Lactobacillus sp, Bifidobacterium sp, Streptococcus sp, Pediococcus, sp Leuconostoc sp Bacillus cereus, Clostridium perfringens, Campylobacter jejuni, Vibrio parahaemolyticus, Yersinia enterocolitica, Salmonella sp, Shigella sp, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Clostridium botulinum were associated with the soured soups, Bacillus cereus toxin, and Staphylococcus aureus exotoxins were detected in the native soup, Clostridium botulinum toxin in banga soup, and none were found in the okro soup, and also indicated the effectiveness of activated charcoal solution in absorbing (removing) the bacteria toxins in soured soups.