EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS
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
Table of content
Background of the study
Aim and objective
Significance of study
Scope of study
Limitation of study
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
Material and methods
Media used and sterilization method
Isolation methods n
The serial dilution technique
Plating and incubation condition
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