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MICROBIAL PROFILE OF SUYA MEAT IN ENUGU STATE

ABSTRACT

Twenty (20) samples of suya meat in Enugu were collected randomly and analyzed microbiologically and the isolates were identified as Staphylococcus aureu(35%), Escherichia coli (15%), Streptococcus species (15%), Pseudomonas (35%). The most frequently isolated organisms were Staphylococcus and Pseudomonas. The total viable bacterial counts ranged from 1.9x 3.8x cfu/g whereas, total coliform count ranged from 1.1x-3.0x cfu/g on Nutrient agar and MacConkey agar respectively. The result revealed that the hygienic condition of the meat was below acceptable standard for human comsumption.

TABLE OF CONTENTS

Certification - - - - - - - - -i

Dedication-- - - - - - - - -ii

Acknowledgement- - - - - - - -iii

Abstract- - - - - - - - - -iv

Table of contents-- - - - - - - -v

List of Tables- - - - - - - - -vi

CHAPTER ONE- - - - - - - - -1

1.0 Introduction- - - - - - - - -1 1.1 Back ground of study- - - - - - -1

1.2 Aim And Objectives - - - - - - -4

CHAPTER TWO- - - - - - - -5

2.0 Literature review- - - - - - - -5

2.1Suya meat- - - - - - - - -5

2.2 Preparation of suya- - - - - - - -5

2.3 Microbiology of meat- - - - - - -6 -

2.4 Meat spoilage- - - - - - - - -7

2.5 Factors that affect the growth of microorganisms in meat- -8

2.5.1 Temperature- - - - - - - - -8

2.5.2 pH- - - - - - - - - -9

2.5.3. Water availability - - - - - - - -9

2.5.4 Nutrients- - - - - - - - -10

CHAPTER THREE- - - - - - - -11

3.0 Materials and methods- - - - - - -11

3.1 List of reagents- - - - - - - -11

3.2 List of glassware- - - - - - - -13

3.3 Preparation of media- - - - - - - -14

3.4 Sample collection - - - - - - - -14

3.5 Pretreatment of samples- - - - - - -15

3.6 Determination of total viable counts- - - - -15

3.6.1 Gram reaction- - - - - - - -16

3.6.2 Motility test- - - - - - - - -17

3.6.3 Catalase test - - - - - - - -17

3.6.4 Coagulase test - - - - - - - -18

3.6.5 Oxidase test- - - - - - - - -18

3.6.6 Urease test-- - - - - - - -19

3.6.7 Citrate test - - - - - - - - -19

3.6.8 Vogues Proskauer test -- - - - - -20

3.6.9 Indole test- - - - - - - - -21

3.6.10 Carbohydrate fermentation test- - - - -21

3.6.11 Methyl red test- - - - - - - -22

CHAPTER FOUR- - - - - - - -23

4.0 Results - - - - - - - - - -23

CHAPTER FIVE- - - - - - - -29

5.1 Discussion- - - - - - - - -29

5.2 Summary and Conclusion- - - - - - -31

5.3 Recommendations -- - - - - - -32

References- - - - - - - - -33

Appendix- - - - - - - - -37


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