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Enugu, Nigeria
Nigeria
Enugu State
Nigeria
09080008483
info@projectng.com
09080008483
info@projectng.com

Science Lab Technology Department

EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS

ABSTRACT

 

This project work is aimed at examination of jollof rice served in hotels for pathogenic organisms and to find out possible pathogenic organisms in the food. Samples were collected from the hotels and were brought to the laboratory for analysis. The sample were homogenized and serial dilution of the sample was made out using 5ml sterile pipette and test tubes. The dilution were the cultured on different media, macconkey agar, and Nutrient agar, discrete bacteria colonies were observed and  each colony was gram stained, the bacteria isolation were staphylococcus aureus, bacillus, Escherichia coli, these micro organism isolated are pathogenic and are toxin when ingested in contamination food.

 

 

 

 

 

 

TABLE OF CONTENT

 

Title page                                                                               

Certification                                                                           

Dedication                                                                              

Acknowledgement                                                          

Abstract                                                                                 

Table of content                     

                                               

CHAPTER ONE

INTRODUCTION                                                                

Background of the study                                                                  

Aim and objective                                                                  

Significance of study                                                              

Hypothesis                                                                                       

Scope of study                                                                       

Limitation of study                                                                 

 Delimitation                                                                          

CHAPTER TWO

Literature review.                                                                           

Composition of rice and its requirement                                

Source of contamination                                                        

Pathogenic bacterial organism that are responsible for contamination of Jollof rice                                                                                 

Some micro organism responsible for jollof rice spoilage                

Jollof  rice spoilage

Factors that influence  microbiological activity of food                   

Prevention of food pathogenic organisms

                  

CHAPTER THREE

Material and methods                                                             

Sample collection                                                                   

Media used and sterilization method                                                

Isolation methods n                                                                

The serial dilution technique                                                  

Plating  and incubation condition                                           

Gram reaction     

                                                                  

CHAPTER FOUR

RESULTS

                                                                  

CHAPTER FIVE

Discussion                                                                              

Conclusion                                                                    

Recommendation.                                                                            

References

 

 

  

         

 

 

CHAPTER ONE

 

1.0            INTRODUCTION

BACKGROUND OF THE STUDY

The intention of food safely is to prevent food poisoning (the transmission of disease through food and to maintain the who lesomeness of the food product through all stages of processing, until it is finally extern. No one doubts the importance of food in our lives. All active living organisms must have a constant serviced of energy  this  energy may be supplied by materials a cell or organism has stored internally (e.g  our fat  or carbohydrate) or it may come from an external source in the environment food (Nutrition) supplies two major component of life, ENERGY and the chemical  building blood of life, (Bor).

Energy is required for the various enzymatic reaction that require an input of energy for the reaction, the catalyze for example the movement of the muscles on our legs during a race or in their intestine as we digest our intest meal on to draw air into lungs for breathing all requires energy.

Food  also supplies the structural material required for living organisms to make new macromolecules for repair of damage structure  or for new construction such as the manufacturing of off springs,. Apart from it vital function of substaing life, food is referred to as labours of pathogenic  organisms, if not prepared in a tidy and clean environment. This has been recognized as a problem in some restinants in Enugu, concerned with providing proper food for consumers.

Pathogenic organisms  exist in two major categories. INTOXICATIONS –INFECTION. Intoxication is a result of ingesting toxins produced by microbes that have grown on the food prior to it being eaten. Infection is the result of the food serving as a forniute that carries an infection pathogen deep into the juicy recesses of a body where it is able to gain a foot . generally food pathogenic organism results from contamination of food and the subsequent growth of food pathogenic organisms.

Food poisoning out breaks are of recognized by the sudden  on set of  illness with a shout period of    time among many individual who have eaten or drunk one or more food (Jollodf rice) in common. Single cases are difficult to identify unless in botulism for example there are distinct symptom. Food pathogenic organism may be one of the most common cause of actuate illness, yet cases and difficult to identify vnlesssas in Botulision for example 

There are distant Symptom. Food pathogenic organism may be one of the most common causes of acute illness. Yet cases and outbreaks are generally under recognized and under-requited.   The number of bacterial present : food (jolloff

 

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