Isolatioin And Characterisation Of Bacteria Associated With Hawked Suya- Meat (case Study Of Enugu).

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ISOLATIOIN AND CHARACTERISATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA- MEAT (CASE STUDY OF ENUGU).

ABSTRACT

 

This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat,  were bought in full from the sellers and was collected in raps of aluminum foil. It was then taken to the laboratory for analysis the samples were homogenized and serial dilution of the sample was made out using 5 ml sterile pipette and test tubes. The dilution were  then cultured on different  media, macconkey agar, nutrient agar and blood agar end later incubated at 370c for 24 hours. Discrete bacteria colonies were observed and each colomy was gram stained and examined microscopically. Biochemical test were carried out to confirm the particular bacteria present. Bactering isolated  were Staphylococcus aureus, Bacillus, lactobacillus, streptococcus and Escherichia coli. Most at this   microorganisms isolated are pathogenic and are toxic when ingested in contaminated suya meat. They are capable of causing illness. For instance  staphylococcus aureus produce air  exotizcin and can with stand temperature of 1000c for 30 minutes. When ingested, if cause intoxication manifesting in 4-5 hours with acute diarrhoes vomiting and gastroertrities lasting 6-8 hours. 

TABLE OF CONTENT

 

Title page                                                                               

Certification                                                                           

Dedication                                                                              

Acknowledgement                                                                  

Abstract                                                                          

Table of contents

 

CHAPTER ONE

INTRODUCTION                                                                

Aims and objective                                                                 

Hypothesis                                                                                       

Statement of problem                                                             

Significance                                                                            

 Limitation          

 

                                                                  

CHAPTER TWO

Literature review           

                                                         

CHAPTER THREE

Materials                                                                                

Reagents                                                                                 

Media used                                                                                       

Sugar used for biochemical test                                              

Preparation of media                                                              

Collection of samples                                                             

Method used                                                                           

Pour plate method                                                                           

Staining technique used                                                                   

Biochemical test used                                                             

Coagulates test                                                                       

Motility test                                                                            

Indole test                                                                               

Sugar fermentation test                                                          

CHAPTER FOUR

Result of the analysis                                                             

Identification of the isolate                                           

Confirmatory result      

                                               

CHAPTER FIVE

Discussion and conclusion                                                     

Recommendation                                                                    

References                                                                              

 

CHAPTER ONE

 

INTRODUCTION

Meat is an animal product. It is that part of animal that provides major source of protein in west African food.

There are different types of meat from different types of animals, eg pork meat (pig) multon (goat) beef (cow).

Meat can be served as prepared meat product eg corn beef, fried meat, cooked meat and suya, meat (smoke meat). Meat is perishable  food and its composition is ideal for the growth of wide range of spoilage bacteria. Public concern has vison due to numerous food scandals such as those  surrounding bovine spongiform encephalopathy and roof and mouth disease epidemics and food borne disease which remain substantial burden . we can meet those challenges with an improved and global food safety control system. One possible improvement would be a repid and accurate detection system for microbial spoilage. This technique should  ideally also be non destructive  and give result in real time for application in highly automated food  processing environment.

Suya meat is produced by smoking the raw beet with the addition of some syices, salt, oil, groundnut cake and flavors. The meat is first sliced into  smaller pieces and the spices are rubbed onto it, it is  later oven driedor over local source of heart. This allows the meat to get dried properly with the right taste before is gold to the consumers.

This is gold at a specific joint or howked when it is Gold at joint it is constantly kept warm over fire source. The hawked saya meat is carried about in open basin from place to place thereby exposing it to  dust and other effects of the  environment so doing harmful organisms find their ways into the meat there by coursing for poisoning.

Food poisoning is an illness with acute gastro ertritis as a major symptom caused by the ingestion of food counting my harmful micro organizer or harmful substances. Tomatari (1983).

Some of the micro organisms present in suya causes food poisoning when consumed are Salmonella  typhi staphylococcus aureus  clostridum  butilinum,   clostridium  preferring Bacillus cereces streptococcus progenies.

 Some of these micro organisms in meat cause off shavours which make the meat to be unfit for eating and also reduce the taste value.

AIMS OF OBJECTIVE

This project research is designed to isolate and identify the common spoilage organisms of suya meat often production thereby ensuring the safety of the population at risk in eating containineted suya meat

 

HYPOTHESIS

HO: Hawked suya meat sold around ESBS metropolises contain pathogenic microorganisms

H1      Hawked suya meat sold around ESBS metropolies does not cantinas pathogenic micro organisms.

HI          Hawked suya meat sold around ESBS, metropolies contain micro organisms but the load is not enough to cause disease.

 

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Isolatioin And Characterisation Of Bacteria Associated With Hawked Suya- Meat (case Study Of Enugu).

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