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EVALUATION OF THE MICROBIAL PROFILE OF STALE INFANT FOOD SAMPLES

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Table of contents

CHAPTER ONE: Introduction                                                                                                                                                                                                                                                                                                                                                 1

1.1       Background to the Study                                                                                1

1.2       Statement of Problem                                                                                     3

1.3       Aim of the Study                                                                                            3

1.4       Objective of the Study                                                                                    4

1.5       Significance of the Study                                                                               4

CHAPTER TWO: Literature Review                                                                        6

2.1       Food                                                                                                                6

2.2       Infant Food                                                                                                     6

2.3       Awareness of Food safety Issue of Complementary Food among Mothers           8

2.4       Weaning Practices and Nutritional Status of Infants in Ago Iwoye              10

2.5       Microbiological Evaluation of Cereal Based Infant Food in Nigeria Market  12

2.6       Food Safety and Importance of Safe Food                                                     14

2.7       Safe Food Handling for Optimum Nutrition                                                  15

2.8       Breast Feeding and Its Impact on Infants and Children’s Health             17

2.9       Protective Factors and Flora                                                                           17

2.10     Infant Food Contamination                                                                            17

2.11     Less Infectious Disease and Death                                                                 22

2.12     Sanitary Quality of Food                                                                                23

CHAPTER THREE: Materials and Method                                                              25

3.1       Study Area                                                                                                      25

3.2       Microbiological Analysis                                                                               25

3.2.1    Total Viable Count                                                                                         26

3.2.2    Isolation of Bacteria                                                                                       26

3.2.3    Identification of Bacteria                                                                               27

CHAPTER FOUR: Results                                                                                        28

4.1       Total Aerobic Plate Count.                                                                             28

4.2       Total Coliform Count                                                                                     28

CHAPTER FIVE: Discussion Conclusion and Recommendation                             33

5.1       Discussion                                                                                                       33

5.2       Conclusion                                                                                                      35

5.3       Recommendation                                                                                           36

References                                                                                                                  37

LIST OF TABLE

LIST            TITLE                                                                                  PAGES 4.1:   Viable Bacteria Count on Stale Infant Food Sample                                       29

 4.2:     Total Coliform Count on Stale Infant Food Sample                                      30

 4.3:     Morphological Characteristic of Microorganisms Isolated from Stale Infant 

            Food Sample                                                                                                   31

4.4       Characterization and Identification of Isolated Micro Organism from Stale Infant                Foods                                                                                                              32

Abstract

ABSTRACT

Occurrence of microbial contaminants in stale infants foods sold in Nigeria and its health impact on infants was evaluated. Random sampling of processed cereal based food were done in Microbiology Laboratory Olabisi Onabanjo University Ago Iwoye. The total heterophic count ranged from 1.0-7.5 x103cfu/g, total coliform count (1.0 – 2.0 x 103cfu/g) and 1.0 x 103 cfu/g for Salmonella-Shigella count. The bacteria isolated from the samples includes: Escherichial coli, Salmonella spp. and Serratia. Escherichia coli had the highest frequency of occurrence (35%) followed by Serratia (35%) and Salmonella spp. (30%). The study showed that there is contaminants in some stale infant foods sold in Nigeria. It was recommended among others that mothers should preserve infant food for a short period of time and ensure preparation before consumption 

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