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BACTERIOLOGICAL ANALYSIS OF RAW MEAT SOLD IN AGO-IWOYE AND IJEBU-IGBO

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Table of contents

CHAPTER ONE: INTRODUCTION                                                                         1

1.1       Background to the Study                                                                                1

1.2       Justification                                                                                                    4

1.3       General Objective                                                                                           5

1.4       Specific Objectives                                                                                         5

CHAPTER TWO: LITERATURE REVIEW                                                            6

2.1       Indicator Organisms on Meat                                                                         6

2.2       Common Microbial Present in Meat and Meat Products                               6

2.3       The Effects of Bacteria in Meat and Meat Products                                      7

2.4       Incidences of Microbial Load in Meat, Handling Equipment and Facilities   8

2.5       Source of Beef Contamination                                                                       9

2.5.1    Animal/Carcasses Source                                                                               9

2.5.2    Farm Factors                                                                                                   10

2.5.3    Transportation of Slaughter Animals                                                             10

2.5.4    Abattoir and Butchers Facilities                                                                     10

2.5.5    Parasites and Wild Animals                                                                           11

2.5.6    Meat Van                                                                                                        12

2.5.7    Abattoir and Retail Meat Outlet Workers                                                      12

CHAPTER THREE: MATERIALS AND METHOD                                               13

3.1       Study Area                                                                                                      13

3.2       Sample collection                                                                                           13

3.3       Media Used                                                                                                     13

3.4       Media Preparation                                                                                          14

3.5       Sample Analysis                                                                                             14

3.6       Identification of Isolates                                                                                 15

3.6.1    Gram’s Staining Reaction                                                                              15

3.6.2    Motility Test                                                                                                   16

3.6.3    Catalase Test                                                                                                   16

3.6.4    Citrate Utilization Test                                                                                   17

3.6.5    Oxidase Test                                                                                                   17

3.6.6    Indole Production Test                                                                                   17

3.6.7    Urease Test                                                                                                     18

3.6.8    Methyl Red Test                                                                                             18

3.6.9    Kligler Iron Agar (KIA)                                                                                 18

3.7       Microscopy Morphology                                                                                19

CHAPTER FOUR: RESULT                                                                                     20

CHAPTER FIVE                                                                                                        24

5.0       DISCUSSION AND CONCLUSION                                                 24

5.1       Discussion                                                                                                       24

5.2       Conclusion                                                                                                      27

5.3       Recommendations                                                                                          28

References                                                                                                                  29

Abstract

Meat refers to animal flesh as food. It is a major constituent of the human diet and one of the main sources of protein, fats, minerals and vitamin. Raw meat is an ideal medium for bacteria growth, this is because of its high moisture contents, it’s richness in protein, favourable pH and other growth factors.

            Twenty samples of raw meat were randomly sampled from Ago-Iwoye and Ijebu-Igbo Market in Ogun State, Nigeria and analyzed bacteriologically. Nutrient Agar was used for total viable bacterial count, MacConkey Agar for total coliform count, Eosin Methylene Blue agar for isolation of Escherichia coli and Mannitol Salt Agar for isolation of Staphylococcus aureus. Samples were serially diluted and plated on different media using pour plate method according to standard procedures.

            The total viable bacterial count on the raw meat from Ago-Iwoye market ranged between 2.62 x 104 - 4.84 x 104 cfu/g and total coliform count ranged between 1.05 x 103 - 3.72 x 103 cfu/g while the raw meat from Ijebu-Igbo market ranged between 2.24 x 104 - 5.01 X 104 cfu/g and total coliform count ranged between 1.23 x 103 - 3.42 x l03 cfu/g. A total of 36 isolates belonging to nine genera include Klebsiella pneumoniae [6(16.7%)] which was the most predominant, followed by Enterobacter spp [5(13.9%)], Citrobacter freundii [5(13.9%)], Pseudomonas aeruginosa [4(11.1%)], Escherichia coli [4(11.1%)], Salmonella spp [4(11.1%)], Staphylococcus aureus  [4(11.1%)], and Pseudomonas spp [3(8.3%)]. Proteus vulgaris [1(2.8%)] was less predominant.         This study revealed that fresh meats are often contaminated with bacteria. The presence of higher number of pathogenic Klebsiella pneumoniae, Salmonella and Escherichia coli among others, encountered in raw meat from conventional meat is alarming. The occurrence of these organisms in meat foods should receive particular attention, because their existence indicate public health hazard and give warning signal for the possible occurrence of food borne intoxication.

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