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Isolation And Characterization Of Bacteria Associated With Hawk Suya - Meat
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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.
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CHAPTER ONE - [ Total Page(s): 2 ]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 meatHYPOTHESIS HO: Hawked suya meat sold around ESBS metropolises contain pathogenic microorganisms H1 Hawked suya meat sold around ESBS m ... Continue reading---
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CHAPTER ONE - [ Total Page(s): 2 ]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 meatHYPOTHESIS HO: Hawked suya meat sold around ESBS metropolises contain pathogenic microorganisms H1 Hawked suya meat sold around ESBS m ... Continue reading---
ABSRACT -- [Total Page(s) 1]
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ABSRACT -- [Total Page(s) 1]
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