MICROBIAL PROFILE OF SUYA MEAT IN ENUGU STATE

ABSTRACT
Ten (10) samples of suya meat in Enugu were collected randomly and analyzed microbiologically and the isolates were identified as Staphylococcus aureus (35%) Escherichia coli (15%) Streptococcus species (15%) Pseudomanas (35%) . The most frequently isolated organism was Staphylococcus and Pseudomonas. The total viable bacterial counts ranged from 1.9x  3.8x  cfu/g whereas, total coliform count ranged 1.1x -3.0x  cfu/g on MacConkey and Nutrient agar respectively. The result revealed that the hygienic condition of the meat have fallen below acceptable standard for human comsumption.

TABLE OF CONTENTS
Certification
Dedication
Acknowledgement
Abstract
Table of contents
List of Tables
CHAPTER ONE
1.0 Introduction
1.1 Objectives
CHAPTER TWO
2.0 Literature review
2.1Suya meat
2.2 Preparation of suya
2.3Preparation 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 Preparations of samples
3.6 Determination of total viable counts
3.7 Characterization and Identification of Isolates
3.7.1 Gram reaction
3.7.2 Motility test
3.7.3 Catalase test
3.7.4 Coagulase test
3.7.5 Oxidase test
3.7.6 Urease test
3.7.7 Citrate test
3.7.8 Vogues Proskauer test
3.7.9 Indole test
3.7.10 Carbohydrate fermentation test
3.7.11 Methyl red test


CHAPTER FOUR
4.0 Results

CHAPTER FIVE
5.1 Discussion
5.2 Summary and Conclusion
5.3 Recommendations
      References
      Appendix

 CHAPTER ONE
1.0                               INTRODUCTION
1.1      BACKGRONUD OF THE STUDY
Meat is the flesh of animals which serves as food; it is obtained from sheep, cattle, goat and swine (Hamman, 1997). Meat is a major source of protein and have valuable qualities of vitamins for most people in many parts of the world, thus they are essential for the growth, repair and maintenance of body cells which is necessary for our everyday activities. 
Meat could be traced back to human history, then when primitive men use raw flesh of dead animals, but as man developed, he domesticated as well as wild animals. Beef have been the major supply of meat in Nigeria as a result of extensive and...

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Item Type: Project Material  |  Attribute: 56 pages  |  Chapters: 1-5
Format: MS Word  |  Price: N3,000  |  Delivery: Within 30Mins.
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