MICROBIAL ANALYSIS OF EXPIRED CANNED FOOD PRODUCT (LIQUID CANNED MILK)
ABSTRACT
This study on the microbial assessment of expired canned milk products was conducted in Imo State between the months of June to October, 2012. a total of five expired canned milks were used in the study. The samples include expired Peak, Lunea, Nunu, Royal and Three Crown were analyzed using standard microbiological techniques ie pour plate and streak methods. The results of the study revealed the presence of staphylococcus aureus, Escheriachia coli and streptococci Spp. From the findings of the study, it is very clear that the consumption of expired milk products could serve as a potential sources of pathogenic micro-organism that could be lethal to life.   
 TABLE OF CONTENT
 CHAPTER ONE
 1.1    AIM
CHAPTER TWO
2.0    Literature review
2.1    Types of dairy foods
2.3    Types of spoilage micro organisms
2.4    Soures of spolage microorganisms
Contamination of dairy products
Factors affecting spoilage
Spoilage of cheeses
2.9    Prevention and control measures
        Prevention of spoilage in milk
2.9.0 Prevention of spoilage in other dairy products
CHAPTER THREE
3.0    Materials and methods
3.1    Collection of sample
3.2    Media used
3.3    Sterilization of material
3.4    Analysis of sample
Identification of isolates
Grams staining
3.7 Catalase test
3.8 Coagulase test
CHAPTER FOUR
Analysis and result
4.0    Analysis
4.1    Result
4.2    Table 2 colony morphology of isolates on Macconkey agar
4.3    Tables 3 morphology of sub-culture from E.M.B culture E.M.B confirmatory plate
4.4    Table 4: biochemical identification of bacteria isolates
4.5    Changes in physical appearance of the expired canned milk samples
CHAPTER FIVE
5.0    Discussion and conclution
5.1    Conclusion
5.2    Recommendation
References
 CHAPTER ONE
1.0    INTRODUCTION
MICROBIAL ANALYSIS OF EXPIRED CANNED FOOD PRODUCT (CANNED MILK).
          The wide array of available dairy foods challenges the microbiologist, engineer, and technologist to find the best ways to prevent the entry of microorganisms, destroy those that do get in along with their enzymes, and prevent the growth and activities of those that escape processing treatment.
Troublesome spoilage micro organisms include aerobic psychrotrophic Gram negative bacteria, yeasts, molds, heterofermentative, lactobacilli, and Spore-forming bacteria psychrotrophic extracellular hydrolytic enzymes, and the extend of recontamination of pasteurized fluid milk products with these bacteria is a major determinant of their shelf life. Fungal spoilage of dairy food is manifested by the presence of a wide variety of metabolic by-products, causing off-odors in color or texture. Coliforms, Yeasts, heterofermentative lactic acid bacteria, defects in cheeses. The rate of spoilage of many dairy food is slowed by the application of one or more of the following treatments, of one or more of the following treatments, reducing the Ph by fermenting the lactose to lactic and adding acids or other approved preservatives. The type of spoilage microorganisms differs widely among, dairy foods because of the selective effects of practices followed in production formulation, processing, packaging storage, distribution, and handling (Loralyn H. Ledenbach and Robert T. Marshall 2005).:
1.1    AIM
To determine the presence of Micro organism in expired canned milk product and it’s effect in human system.