ISOLATIOIN AND CHARACTERISATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA- MEAT (CASE STUDY OF ENUGU).

ABSTRACT

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.

TABLE OF CONTENT

Title page

Certification

Dedication

Acknowledgement

Abstract

Table of contents

CHAPTER ONE

INTRODUCTION                                                                

Aims and objective

Hypothesis

Statement of problem

Significance

Limitation

CHAPTER TWO

Literature review

CHAPTER THREE

Materials

Reagents

Media used

Sugar used for biochemical test

Preparation of media

Collection of samples

Method used

Pour plate method

Staining technique used

Biochemical test used

Coagulates test

Motility test

Indole test

Sugar fermentation test

CHAPTER FOUR

Result of the analysis

Identification of the isolate

Confirmatory result

CHAPTER FIVE

Discussion and conclusion

Recommendation

References

CHAPTER ONE

INTRODUCTION

Meat is an animal product. It is that part of animal that provides major source of protein in west African food.

There are different types of meat from different types of animals, eg pork meat (pig) multon (goat) beef (cow).

Meat can be served as prepared meat product eg corn beef, fried meat, cooked meat and suya, meat (smoke meat). Meat is perishable  food and its composition is ideal for the growth of wide range of spoilage bacteria. Public concern has vison due to numerous food scandals such as those  surrounding bovine spongiform encephalopathy and roof and mouth disease epidemics and food borne disease which remain substantial burden . we can meet those challenges with an improved and global food safety control system. One possible improvement would be a repid and accurate detection system for microbial spoilage. This technique should  ideally also be non destructive  and give result in real time for application in highly automated food  processing environment.

Suya meat is produced by smoking the raw beet with the addition of some syices, salt, oil, groundnut cake and flavors. The meat is first sliced into  smaller pieces and the spices are rubbed onto it, it is  later oven driedor over local source of heart. This allows the meat to get dried properly with the right taste before is gold to the consumers.

This is gold at a specific joint or howked when it is Gold at joint it is constantly kept warm over fire source. The hawked saya meat is carried about in open basin from place to place thereby exposing it to  dust and other effects of the environment so doing harmful organisms find their ways into the meat there by coursing for poisoning.

Food poisoning is an illness with acute gastro ertritis as a major symptom caused by the ingestion of food counting my harmful micro organizer or harmful substances. Tomatari (1983).

Some of the micro organisms present in suya causes food poisoning when consumed are Salmonella  typhistaphylococcus aureus  clostridum  butilinum,   clostridium  preferring Bacillus cereces streptococcus progenies.

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 meat

HYPOTHESIS

H_O: Hawked suya meat sold around ESBS metropolises contain pathogenic microorganisms

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