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CHARACTERIZATION OF Pseudomonas spp. ISOLATED FROM FRESH VEGETABLES AND VEGETABLE SALADS
Categories
Table of contents
Title Page i
Abstract ii
Certification iii
Dedication iv
Acknowledgment v
Table of Content vi
List of Tables viii
List of Figures ix
CHAPTER ONE: INTRODUCTION
1.1 Background to the Study 1
1.2 Aim and Objective of the Study 5
1.3 Literature Review 5
CHAPTER TWO: MATERIALS AND METHODS
2.1 Study Area 12
2.2 Collection of Samples 12
2.3 Sterilization of Glasswares 12
2.4 Media Used 13
2.5 Media Preparation 13
2.6 Determination of Microbial Load 13
2.7 Isolation and Purification of Isolates 14
2.8 Identification and Characterization of Pseudomonas spp. 14
2.8.1 Microscopic Identification of Bacteria Isolates Gram Staining 15
2.8.2 Catalase Test 16
2.8.3 Oxidase Test 16
2.8.4 Citrate Utilisation Test 17
2.8.5 Urease Test 17
2.8.6 Indole Test 18
2.8.7 Motility Test 18
2.8.8 Methyl Red Test 18
CHAPTER THREE: RESULTS
3.1 Total Microbial Load of Fresh Vegetables and Vegetable
Salads. 20
3.2 Morphology and Biochemical Characteristics of Isolated
Organisms 24
CHAPTER FOUR: DISCUSSION AND CONCLUSION
4.1 Discussion 28
4.2 Conclusion 31
4.3 Recommendations 32
References 34
LIST OF TABLES
Table Title Page
3.1 Microbial Load of Fresh Vegetables 22
3.2 Microbial Load of Vegetables Salad 23
3.3 Biochemical Characteristics of the Isolates 27
LIST OF FIGURE
Figure Title Page
3.1 Morphological characteristics of Pseudomonas Aeruginosa
And Pseudomonas fluorescens on Centrimide agar 26
Abstract
Food-borne diseases are the global public health problem. Fresh vegetables and vegetable salads are considered as a high-risk food because sometimes they do not undergo hygienic washing or cleaning prior to consumption. Therefore, this study aimed to characterise Pseudomonas spp. isolated from fresh vegetable and vegetable salad. The characterisation of the isolates was based on their morphological and biochemical characteristics. A total of 24 samples of fresh vegetables and vegetable salads were analysed and Pseudomonas aeruginosa and Pseudomonas fluorescens were isolated from the samples. The microbial loads of Telfairia occidentalis (Ugu) ranged from 9.70 x 103 to 2.47 x 104 cfu/g, Talinum fruiticosum (water leaf) ranges from 1.50 x 104 to 2.26 x 104 cfu/g, Celosia argentea (Soko) ranged from 1.31 x 104 to 2.04 x 104 cfu/g, while that of vegetable salads ranged from 5.2 x 103 to 2.2 x 104 cfu/g. Therefore, fresh vegetables and vegetable salad handlers should adhere to standard hygienic practice during preparation and processing.
Keyword: Vegetable, Salad, Pseudomonas spp., microbial load.
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