ISOLATION AND IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD SOLANUM LYCOPERSICUM

ISOLATION AND IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD SOLANUM LYCOPERSICUM

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

ISOLATION AND IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD SOLANUM LYCOPERSICUM