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MICROBIAL ANALYSIS OF TOAST BREAD

  • Type:Project
  • Pages:62
  • Format:Microsoft Word
(Microbiology Project Topics & Materials)
ABSTRACT
Microbial analysis was carried out on six samples of toasted bread bought from three different kiosks in Unilorin walkway. The microbial population of each sample was determined and related to a variety of physiochemical parameters that could have contributed to their population. These parameters included the pH which varied from 5.37 – 5.54, the moisture content which varied from 10% – 30%. The bacteria counts ranged from 0.3 X 105 – 4.9 X 105 cfu/g while the fungal counts ranged from 0.1 X 102 – 1.0 X 102 cfu/g. The bacteria isolated and identified from the samples were Staphylococcus aureus, Streptococcus spp., Salmonella spp., Yesinia spp., Bacillus cereus, Listeria monocytogenes, and Staphylococcus epidermis while the fungal isolates were Aspergillus niger, Saccharomyces cerevisiae, Monilia sitophila, Aspergillus flavus and Trichothecium spp.
Microorganisms are known to be ubiquitous and possess the ability to utilize the nutrient component of toast bread to either cause food spoilage or food-borne disease conditions. The enzymes for the cell cycle in fungi are optimally active at certain temperatures. At low temperature, the enzymes are not active enough which gives the reason why samples displayed in heated source had a higher fungal count than microbial count. Therefore, measures to reduce the microbial count of toast bread to the nearest zero level needs to be adhered to.
The raw materials for the production and processing of toast bread must have the least possible amount of contaminants, utensils and the condition(s) for production should be as hygienic as possible, food handlers should maintain hygienic practices and when ill should take the day off. The display of products should be improved on to reduce any possible source of contamination to the nearest zero level. Public lectures should be given on food-safety practices to enlighten people on how to handle their food. Public health bodies affiliated with the University of Ilorin should carry out quality control on food and snack sold in all kiosks and stores along the Unilorin walkway to know if they still meet standard for food safety. 


TABLE OF CONTENTS
CONTENTS  
TITLE PAGE     
APPROVAL PAGE  
DEDICATION    
ACKNOWLEDGEMENTS   
TABLE OF CONTENTS
LIST OF TABLES   
LIST OF FIGURES 
ABSTRACT

CHAPTER ONE
INTRODUCTION
CHAPTER TWO
MATERIALS AND METHODS

CHAPTER THREE
RESULTS
CHAPTER FOUR
DISCUSSION AND CONCLUSION
REFERENCES

LIST OF TABLES
TABLE TITLE  
1. SANITARY SURVEILLANCE     
2. RESULTS FROM PHYSICOCHEMICAL ANALYSIS OF SAMPLES
3. MICROBIAL COUNT FROM EACH SAMPLE
4. COLONIAL MORPHOLOGY OF BACTERIA ISOLATES
5. CELLULAR CHARACTERIZATION OF BACTERIA AND BIOCHEMICAL TESTS
6. FREQUENCY DISTRIBUTION OF ISOLATES AMONG SAMPLES

LIST OF FIGURES
FIGURE TITLE 
1.  Aspergillus niger   
2.  Saccharomyces cerevisae   
3.  Monilia sitophila   
4.  Aspergillus flavus   
5.  Trichothecium spp   

MICROBIAL ANALYSIS OF TOAST BREAD

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Details

Type Project
Department Microbiology
Project ID MCB0285
Price ₦3,000 ($9)
No of Pages 62 Pages
Format Microsoft Word

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    Details

    Type Project
    Department Microbiology
    Project ID MCB0285
    Price ₦3,000 ($9)
    No of Pages 62 Pages
    Format Microsoft Word

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