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

(Microbiology)

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

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  typhi staphylococcus 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

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

H1        Hawked suya meat sold around ESBS metropolies does not cantinas pathogenic micro organisms.

HI           Hawked suya meat sold around ESBS, metropolies contain micro organisms but the load is not enough to cause disease.

SIGNIFICANCE OF STUDY

The significance of this work is to enable those producers to improve the hygiene of the food (suya meat) and a good knowledge of safe food handling practice, suitable protective clothing to be worm  end it will also enable us to be aware of various pathogenic organic and infection they  transmit through food (suya meat) . As a result of this, the prevention of contamination of food is to be adhered to .This can be achieved by          

-keeping high risk food at temperature that will inhibits the growth of bacteria 

-          Ensuring that during preparation, food is in the damger zone foras short time as possible.

-          Using suitable preservation  such as salt and sugar.

-          Using various packing method like glass wares.

STATEMENT OF PROBLEM

Pathogenic organisms are organization that are referred to as specific health hazards associated with gusto intestinal disturbance counting  foxiness. The victim suffering from obdouninal pain and diarrhea with more vomiting thus diarrhea usually manifest the illness, which when unitreat individual in  case where it does not result to death it had  to unnecessary expanses in seeking medical  advice. This has now made interested on how we can improve on our food hygiene to avoid constanination.

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