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Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat
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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.
SIGNIFICANCE OF STUDY
The
significance of this work is to enable those producers to improve the
hygiene of the food (suya meat) and a good knowledge of safe food
handling practice, suitable protective clothing to be worm end it will
also enable us to be aware of various pathogenic organic and infection
they transmit through food (suya meat) . As a result of this, the
prevention of contamination of food is to be adhered to .This can be
achieved by
-keeping high risk food at temperature that will inhibits the growth of bacteria
- Ensuring that during preparation, food is in the damger zone foras short time as possible.
- Using suitable preservation such as salt and sugar.
- Using various packing method like glass wares.
STATEMENT OF PROBLEM
Pathogenic
organisms are organization that are referred to as specific health
hazards associated with gusto intestinal disturbance counting foxiness.
The victim suffering from obdouninal pain and diarrhea with more
vomiting thus diarrhea usually manifest the illness, which when unitreat
individual in case where it does not result to death it had to
unnecessary expanses in seeking medical advice. This has now made
interested on how we can improve on our food hygiene to avoid
constanination.
LIMITAION
The project work is limited to the
isolation and identification of bacteria associated with hawked Suva
meat sold around ESBS Enugu this will help in increasing the health
awareness of the public on the damages of eating hawked Suva meat. The
project work would have covered the whole of Enugu urban but it was not
possible due to financial and time constraints. During the course of
project work, constant power failure was experienced and this possessed a
problem to media preparation and incubation.
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ABSRACT - [ Total Page(s): 1 ]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. ... Continue reading---
