ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA- MEAT (CASE STUDY OF ENUGU).

ISOLATION AND CHARACTERIZATION 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

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.

ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA- MEAT (CASE STUDY OF ENUGU).