ABSTRACT
This project work is aimed to analyse the bacterial of jollof rice served in ceremonies for pathogenic organisms and to find out possible pathogenic organisms in the food. Samples were collected fro, different ceremonies and were brought to the laboratory for analysis. The samples were homogenized and serial dilution of the sample was made out using 10ml sterile pipette and test tubes. The dilution were cultured on different media, macconkey agar and nutrient agar, discrete bacteria colonies were observed and each colony was gram stained, the bacteria isolate were staphylococcus aureus, micrococcus aureus, Escherichia aureus, klebsiella aureus and Bacillus aureus, this micro organism isolated are pathogenic and are toxin when ingested in contaminated food.
TABLE OF CONTENTS
CONTENTS PAGES
TITLE PAGE – – – – – – – – – i
CERTIFICATION – – – – – – – – ii
DEDICATION – – – – – – – – – iii
ACKNOWLEDGEMENTS – – – – – – – iv
ABSTRACT – – – – – – – – – v
TABLE OF CONTENTS – – – – – – – vi
CHAPTER ONE
1.0 INTRODUCTION – – – – – – – 1
1.1 Background of Study – – – – – – – – 1
1.2 Aim and Objective of the Study – – – – – – 3
1.3 Scope and Limitation of the Study- – – – – – 4
CHAPTER TWO
LITERATURE REVIEW – – – – – – – 5
- Composition of rice and its requirement – – – – – 5
- Processing Techniques affecting the Nutritional Composition of Rice-8
- Sources of contamination – – – – – – – 10
- Pathogenic Bacterial Organism that are responsible for
Jollof Rice Spoilage – – – – – – – 12
- Jollof Rice Spoilage – – – – – – – 19
- Factors that Influence Microbiological Activity of food – – 20
- Prevention of Food Pathogenic Organism – – – – 23
CHAPTER THREE
- Materials and Methods – – – – – – – 32
- Sample Collection – – – – – – – – 32
- Media used and Sterilization Method – – – – – 32
- Characterization and Identification of Bacterial Isolate – – 34
4.0 RESULTS AND DISCUSSION
4.1 Results and Discussion – – – – – – – 35
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
5.1 Conclusion – – – – – – – – – 38
5.2 Recommendations – – – – – – – – 38
References
Appendix/Appendices
