OF FRIED SNAIL
ABSTRACTS
The bacteriological analysis of street vended fried snail purchase from Akwa Ibom State Polytechnic was carried out using standard procedures. The bacterial that was isolated are Hsteria Innocua, Staphylococais aureus, micrococais agilis and Bacillus Sp. respectively. The result in the table shows the bacteria load of the isolated organisms from fried snail samples. Micrococais agilis (3.5 x 102 cfu/g) and the least Hsteria Innocua (1.4 x 102 cfu/g).Â
TITLE OF CONTENTS
Title Page – – – – – – – – – i
Certification – – – – – – – – ii
Dedication – – – – – – – – – iii
Acknowledgements – – – – – – – iv-v
Abstract – – – – – – – – – vi
Table of Contents – – – – – – – – vii-viii
CHAPTER ONE
- Introduction – – – – – – – 1-2
- Aims and Objective of the Study – – – – 3
- Significance – – – – – – – 3
CHAPTER TWO
- Literature Review – – – – – – – 4-6
- Description and Classification of Snail – – – 6-8
- Biology and Habitat of Snail – – – – – 8-9
- Types of Snails by Habitat – – – – – 9-11
- Relevance of Snail to Human – – – – – 11
- Preparation of Friend Snails – – – – – 12
- History Benefit of Eating Snail – – – – 12-13
- Healthy Benefit of Eating Snail – – – – 13-15
- Nutritional Content of Snail – – – – – 15-16
- Risk of Bacterial Contamination of Snail – – – 16
- Bacteria Associated with Fried Snail – – – – 16
CHAPTER THREE
- Materials and Methods – – – – – – 17
- Collection of Sample – – – – – – 17
- Equipments and Materials Used – – – – – 17
- Culture Media – – – – – – – 17
- Cultivation and Isolation of Isolates – – – – 18-20
- Morphological and Biochemical Characterization of Bacteria – 20-24
CHAPTER FOUR
- Results and Discussion – – – – – – 25
- Result s – – – – – – – – 25-29
- Discussion – – – – – – – – 30
CHAPTER FIVE
- Summary, Conclusion and Recommendation – – 31
- Conclusion – – – – – – – 31
- Recommendation – – – – – – – 32
References
