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BACTERIOLOGICAL EVALUATION OF COMMONLY PREPARED DELICACIES FOR CHILDREN

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Table of contents

CHAPTER ONE

1.0        Introduction                                                                                                          1

1.1       General Objective of the Study                                                                      3

1.2       Specific Objectives of the Study                                                                    3

CHAPTER TWO

2.0       Literature Review                                                                                                       4

2.1       Importance Of Children Food In Urban Areas                                               4

2.1.1    Nutritional benefits                                                                                         5

2.1.2    Nutritive Value and Nutritional Problems of Children Foods in West Africa     5 

2.2       Microbial Safety of Foods                                                                              9

2.2.1    Food Borne Diseases                                                                                      9

2.3       Main Foodborne Pathogens                                                                            10

2.3.1    Bacteria Pathogens                                                                                         10

CHAPTER THREE

3.0       Materials and Method                                                                                     18

3.1       Collection of Samples                                                                                    18

3.2       Sterilization of Glassware and Media                                                            18

3.3       Preparation of Media                                                                                                  19

3.4       Procedure for Microbiological Analysis of Sample                                                   19

3.5       Identification of the Organism                                                                                   20

3.6       Biochemical Test                                                                                            20

3.6.1    Catalase Test                                                                                                               20

3.6.2    Motility Test                                                                                                               21

3.6.3    Coagulase test                                                                                                             21

3.6.4    Oxidase Test                                                                                                               21

3.6.5    Citrate Utilization Test                                                                                               22

3.6.6    Indole Production Test                                                                                               22

3.6.7    Starch Hydrolysis Test                                                                                               22

3.6.8    Haemolysis Test                                                                                                         23

3.6.9    Kligler Iron Agar Test                                                                                                23

CHAPTER FOUR

 4.0      Results                                                                                                                        25

CHAPTER FIVE

5.0       Discussion and Conclusion                                                                                        29

5.1       Discussion                                                                                                                   29

5.2       Conclusion                                                                                                                  31

5.3       Recommendation                                                                                                       31

REFERENCES                                                                                                                     32           

LIST OF TABLES

Table  Title                                                                                                                Page

2.1       Summary of Common Delicacies fed by Western African Mothers                                   6

2.2       Nutritional Value of Common Delicacies                                                                  8

4.1       Label Disclosure                                                                                                         26

4.2       Microbiological Assessment of Common Children’s Delicacies                                    27

4.3       Biochemical Characteristics of Bacterial Isolates                                                      28

Abstract

A delicacy is a food item that is considered highly desirable in various cultures. Delicacies are foods of classes of food within standard. The Nigerian indigenous delicacies prepared for children constitute of a group foods that are produced in homes, villages and small scale cottage industries.

            Six samples of pap (3 yellow and 3 brown), 3 noodles of different manufactured (Dangote, Indomitable, and Golden Penny) and Nestle golden morn were bought from different stalls in Ago Iwoye. Nutrient agar was used to enumerate the total viable bacteria; Mc Conkey agar was used for isolation and enumeration of total coliforms; Eosin Methylene Blue agar for the isolation of faecal coliforms; Mannitol salt agar for the isolation of Staphylococcus aureus and Salmonella shigella agar was used for the enumeration of Salmonella spp.

            The total viable bacterial count for delicacies given to children of Ago Iwoye range from 1.78 x 105 - 2.82 x 105 for pap samples sample A1 -1.5 x 105, and sample B1-D1 ranged from 0.28 x 105– 0.64 x 105. The faecal coliform count ranged from 0.76 x105-2.82 x 105 for pap samples, sample A1, 0.42 x 105, while sample B1, C1 and D1 had no growth. The total coliform count ranged from 0.98 x 105- 1.80 x 105 for pap samples, samples A1, 0.65 x 105, sample C1, 0.43 x 105, while samples B1 and D1 had no growth. The salmonella count ranged from 0.56 x 105 -2.40 x 105, for pap samples, sample A1 0.81 x 105 samples C1, 0.45 X 105 while samples B1 and D1 had no growth. Different bacterial isolates were identified which include Lactobacillus spp., Bacillus spp., Salmonella spp., Citrobacter spp., Klebsiella spp., Escherichia coli, Enterobacter spp., Proteus vulgaris and Staphylococcus aureus

            This study reveals that some commonly prepared children’s delicacies especially pap are contaminated with bacteria. The presence of pathogenic Escherichia coli, Salmonella, Klebsiella among others encountered in these common children’s delicacies is alarming. The presence of these organisms in children’s delicacies should receive particular attention, because their presence indicates public health hazard and gives warning signal for the possible occurrence of food borne intoxication. 

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