some post here are true while others are mere conjectures. Truly, certain bacteria are highly resistant to high temperature including extremely high temperatures but the issue of soup souring from the point raised may occur even without dipping hands into the soup. Bacteria are ubiquitous and that means they can be in your food after warming or cooking. for those that cannot survive high temperature;they are killed but for those that can they are simply attenuated. This means even if you cook your food with volcanoes some bacteria are still their but are temporarily inactive. As they recover they produce what is called spores which makes your food sour. It is the spore formation by the bacteria that makes the food sour not the presence of the bacteria per say. Bacterial spores have thick walls(with very strong heat stable bonds) and can resist high temperatures, humidity, and other poor conditions. Spores are highly resistant to heat,only a process called sterilization destroys spores and bacteria. It is done at high temperatures and under high pressures. In health-care settings, sterilization is usually done using a device called an autoclave. This explains why you don't get the same great taste once your soup sours even if you heat it from now to 2020 you 'll end up drying up the soup. . Dipping fingers, dropping saliva, breathing/blowing air are all inoculating means of introducing microbes in medium especially culture though inoculating loops are used in the lab to inoculate a culture. e.g nutrient broth. But lets note that when you neither do any of this and you keep your food well covered without warming/heating for a long time, it will surely go sour except stored in fridges which makes the bacteria inactive. This is a simple chemistry which explains why soup sours. So when next you cook a delicacy, do well to warm well/store in freezers.Enjoy your soup!

Dere r millions of micro-organisms on ur hand wich is capable of causing spoilage.

tbagjames:
Stew is made of more oil(vegetable to be precise) and that oil is more of a preservative. As far as i can remember, my mom doesnt use vegetable oil to prepare egusi soup.
LAST BULLET: stop dipping your hands in MOM's pot

To steal meat or fish lol

i don't do that ooooo...... Was just trying to make a point.

The only logical reason why a pot of soap will get spoilt when you deep your finger has been explicitly delivered by some of us I.e. the finger contains micro organism like fungi and bacteria and as such when in contact with the soap introduces active microorganism and as such set in to decompose the soap component thereby causing sour taste. Though this sour taste could be attributed to oxidation processes as a result of the activities of the micro organism.

mstik: Den it must be a dirty spoon.

Adonbilivit

Good read Francleanflexy, btw I cooked stew for you waiting to be consumed

http://saiprojectscooking..co.uk/2014/07/tilapia-fish-stew.html
www.youtube.com/saioladeji

francleanflexy: i dont really know where to post this but if its in the wrong place the admins should pls do the needful.

Every body know that if u put ur hand/finger into a soup it will become sour. In fact this is one of the first lesson every nigerian child learns; never put ur hand into the soup pot or it will go sour.
So now am kinda curious, what actually causes sourage In that situation?
Is it that wen ever there is human contact (flesh ) with soup it goes sour or that any disturbance to the surface of a soup after being warmed causes it ?
ur thoughts are welcome