Key Features:

- No of Pages: 38

- No of Chapters: 5

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Introduction:

Abstract

This study was carried out to look at the efficacy of using lactic acid and distilled water as wash solution to reduce rate of recontamination of some specific microbes on refrigerated chicken carcass. Frozen chicken wings was obtained from an open commercial market (Kuto), Abeokuta, in Ogun State, Nigeria. The skin from the lean meat was removed and a certain measured amount was washed with Distilled Water and (0.4%) Lactic Acid and Agitated with stomatcher blender. 1ml of the rinsate was transferred into sterilized Petri-dishes in triplicate. Specified Agar was

added into the rinsate in the sterilized Petri-dishes and incubated at 370C. Microbial Counts was carried out at 24hours and 48 hours respectively. The experiment was repeated at day 6



Meanwhile, meat sample washed with lactic acid was able to reduce some microbes to minimal level and eliminates some during the process. However, when washed with distilled water, the microbes was very much compare to when wash with lactic acid.

Table of Content

CONTENTPages

Title

Abstract

Acknowledgement

Certification

Dedication

Table of Content

List of Tables



CHAPTER ONE

1.0 Introduction

1.1 Justification

1.2 Broad Objective

1.3 Specific Objectives



CHAPTER TWO

2.0 Literature Review

2.2 Some specific microbes

2.3 Source of contamination

2.4 Method of reducing contamination



CHAPTER THREE

3.0 Materials and method

3.1 Collection of Samples

3.2 Experiment Sites

3.3 Materials used

3.4 Preparation of Media

3.5 Experiment Procedures

3.5.1 First phase (washing of meat at different levels)

3.5.2 Second Phase (Microbial load counting and identification)

The Serial-dilution Process

Pour Plate Method

3.6 Morphological Identification

3.7 Biochemical test.

3.8 Data collection

3.9 Statistical Analysis



CHAPTER FOUR

4.0 RESULTS AND DISCUSSION

4.1 Tables showing the microbial counts in cfu/ml;

4.2 Graphical representation of microbial counts in cfu/ml



CHAPTER FIVE

5.0 CONCLUSION AND RECOMMENDATION

5.1 Conclusion

5.2 Recommendation

REFERENCES

Introduction

The introduction of this research is only available in the paid version.