Key Features:

- No of Pages: 54

- No of Chapters: 05

Buy Now

Introduction:

Abstract

Twenty (20) samples of suya meat in Enugu were collected randomly and analyzed micro biologically and the isolates were identified as Staphylococcus aureus (35%), Escherichia coli (15%), Streptococcus species (15%), Pseudomonas (35%). The most frequently isolated organisms were Staphylococcus and Pseudomonas. The total viable bacterial counts ranged from 1.9x 3.8x cfu/g whereas, total coliform count ranged from 1.1x -3.0x cfu/g on Nutrient agar and Macconkey agar respectively. The result revealed that the hygienic condition of the meat was below acceptable standard for human comsumption.

Table of Content

Certification

Dedication

Acknowledgement

Abstract

Table of contents

List of Tables



CHAPTER ONE

1.0 Introduction

1.1 Back ground of study

1.2 Aim And Objectives



CHAPTER TWO

2.0 Literature review

2.1 Suya meat

2.2 Preparation of suya

2.3 Microbiology of meat

2.4 Meat spoilage

2.5 Factors that affect the growth of microorganisms in meat

2.5.1 Temperature

2.5.2 pH

2.5.3. Water availability

2.5.4 Nutrients



CHAPTER THREE

3.0 Materials and methods

3.1 List of reagents

3.2 List of glassware

3.3 Preparation of media

3.4 Sample collection

3.5 Pretreatment of samples

3.6 Determination of total viable counts

3.6.1 Gram reaction

3.6.2 Motility test

3.6.3 Catalase test

3.6.4 Coagulase test

3.6.5 Oxidase test

3.6.6 Urease test

3.6.7 Citrate test

3.6.8 Vogues Proskauer test

3.6.9 Indole test

3.6.10 Carbohydrate fermentation test

3.6.11 Methyl red test



CHAPTER FOUR

4.0 Results

CHAPTER FIVE

5.1 Discussion

5.2 Summary and Conclusion

5.3 Recommendations

References

Appendix



LIST OF TABLES

TABLE 1: Total viable and coliform counts

TABLE 2: Characterization /identification of Isolate

TABLE 3: Frequency of occurrence of isolates

Introduction

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