ISOLATION AMD IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD LYCOPERSICU

TABLE OF CONTENTS
Cover page
Title Page
Dedication
Certification
Acknowledgement
Abstract
CHAPTER ONE 
1.0    Introduction
1.1    Background of the Study
1.2    Research Problem
1.3    Objective of the Study
1.4    Significance of the Study
1.5    Scope of the Study
1.6    Limitation of the Study
1.7    Definition of Terms
CHAPTER TWO 
2.0    Literature Review
2.2    Causes of canned Food Spoilage
2.3    Types of Canned Food Spoilage
2.4    Factors Affecting Spoilage of Canned Food
2.5    Prevention and Control of Spoilage
CHAPTER THREE
3.0    Materials and Method
3.1    Materials
3.2    Method of Collection
3.3    Preparation of Sample Collection
3.3.1 Serial Dilution
3.4    Culturing
3.4.1 Preparation of Pure – Culture
3.5    Identification of Isolate
3.5.1 Gram Staining
3.5.2 Catalase Test
3.5.3 Coagulase Test
3.5.4 Weight Mounting
CHAPTER FOUR
4.0    Presentation and Analysis of Data
4.1    Presentation of Data
4.2    Analysis of Data
CHAPTER FIVE  
5.0    Summary, Conclusion and Recommendation
5.1    Summary
5.2    Summary
5.3    Recommendation
References