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ASSESSMENT OF THE MICROBIAL LOAD AND SPECTRUM ON SURFACE OF INDIGENOUS KITCHEN UTENSILS

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Table of contents

CHAPTER ONE: Introduction                                                                                               1

1.1       Background to the Study                                                                                            1

1.2       Aim of the Study                                                                                                        3

1.3       Objectives of the Study                                                                                              3

1.4       Justification of the Study                                                                                            3

CHAPTER TWO: Literature Review                                                                                    5

2.1       Microbial quality                                                                                                        5

2.2       Presence of Foodborne Pathogens in Kitchens                                                          6

2.3       Adhesion of Foodborne Bacteria to Materials Used in Kitchens                                    7

2.4       Foodborne pathogenic bacteria                                                                                  8

2.4.1    Salmonella spp.                                                                                                           8

2.4.2    Staphylococcus aureus                                                                                               8

2.4.3    Escherichia coli                                                                                                          9

2.5       The Potential of Food-Handling Personnel to Transmit Diseases via Food.                     9

2.6       Classification of Food-Handling Personnel according to the Potential Risk             10

2.7       Excretion of Pathogens                                                                                               12

2.8       Transmission of pathogens - Environmental hygiene                                                12

CHAPTER THREE: Materials and Methods                                                                         15

3.1       Microorganisms                                                                                                          15

3.1.2    Media                                                                                                                          15

3.1.3    Chemicals                                                                                                                   15

3.1.4    Equipments                                                                                                                 15

3.2       Methods                                                                                                                      16

3.2.1    Sample collection                                                                                                       16

3.2.2    Isolation of Microorganisms                                                                                      16

3.2.3    Characterization and Identification of Biochemical Characteristics                        16

3.2.3.1Gram Staining                                                                                                             17

3.2.3.2 Lactophenol staining                                                                                                  17

3.2.3.3 Biochemical tests                                                                                                        18

CHAPTER FOUR: Results                                                                                                    20

CHAPTER FIVE: Discussion, Conclusion and Recommendations                                      34

5.1       Discussion                                                                                                                   34

5.2       Conclusion                                                                                                                  35

5.3       Recommendations                                                                                                      35

References                                                                                                                             37

LIST OF TABLES

Table No                                                        Title                                                                Page

4.1                   Microbial counts recovered from household grinding stone samples 24

4.2                   Biochemical tests on isolates recovered from household grinding stone        25

                        samples

 

4.3                   Microbial counts recovered from household mortar samples.                      26

4.4                   Biochemical Tests on isolates recovered from household mortar samples      27

4.5                   Microbial counts recovered from household pestle samples.                      28

4.6                   Biochemical Tests on isolates recovered from pestle samples.                      29

4.7                   Morphological characterization of fungal isolates.                                        30

Abstract

With the growing concern on food safety for the consumers and professionals in food and food service industry. There is need for a study on assessment of microbial load and spectrum on surface of indigenous kitchen utensils. Therefore, this study was carried out to assess microbial load and spectrum on surface of indigenous kitchen utensils. A total number of sixty (60) samples which comprised of 20 samples for mortar, 20 samples for pestles and 20 samples for grinding stones were collected from different locations Ago-iwoye, Ogun State, Nigeria and transported to Olabisi Onabanjo University microbiology laboratory for standard microbiological examination. The identified organisms include Staphylococcus aureus, Escherichia coli, Klebsiellia pneumoniae, Pseudomonas aeruginosa, Salmonella typhi, Enterococcus feacalis, Aspegillus flavus, Apergillus niger, Aspergillus fumigatus and Aspergillus terreus. The total viable bacteria count for pestle ranged from 3.6 x 102 to 3.6 x 103, coliform count ranged from 3.2 x 102 to 2.0 x 103. Total fungal count ranged from 4.0 x 102 to 1.6 x 103. The total viable bacteria count for mortar ranged from 1.0 x 103 to 2.0 x 103, coliform count ranged from 6.4 x 102 to 2.4 x 103, total fungal count ranged from 4.0 x 102 to 1.6 x 103. The total viable bacteria count for grinding stone ranged from 1.28 x 103 to 2.32 x 103, coliform count ranged from 1.04 x 103 to 2.0 x 103, total fungal count ranged from 7.6 x 102 to 1.6 x 103. While the practice of using mortar, pestles and grinding stones for preparing food cannot be stopped, adequate washing should be done before and after used in order to reduce contaminants.

 

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