ISOLATION AND CHARACTERIZATION 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.
