This project work is carried at the isolation and
characterization of pathogenic bacteria from hawked suya meat, which were bought
in full from the sellers and was collected in raps of aluminum foil. It was
then taken to the laboratory for analysis the samples were homogenized and
serial dilution of the sample was made out using 5 ml sterile pipette and test
tubes. The dilution were then cultured
on different media, macconkey agar,
nutrient agar and blood agar end later incubated at 370c for 24
hours. Discrete bacteria colonies were observed and each colomy was gram
stained and examined microscopically. Biochemical test were carried out to
confirm the particular bacteria present. Bactering isolated were Staphylococcus aureus, Bacillus,
lactobacillus, streptococcus and Escherichia coli. Most at this microorganisms isolated are pathogenic and
are toxic when ingested in contaminated suya meat. They are capable of causing
illness. For instance staphylococcus
aureus produce air exoticin and can
withstand temperature of 1000c for 30 minutes. When ingested, if
cause intoxication manifesting in 4-5 hours with acute diarrhoes vomiting and
gastroenteritis lasting 6-8 hours.
TABLE OF CONTENTS
Aims and objective
Sugar used for
Result of the
of the isolate
Meat is an animal product. It is that part of animal
that provides major source of protein in west African food.
There are different types of meat from different types of animals, eg
pork meat (pig) multon (goat) beef (cow).
Meat can be
served as prepared meat product eg corn beef, fried meat, cooked meat and suya,
meat (smoke meat). Meat is a perishable food and its composition is ideal for
the growth of wide range of spoilage bacteria. Public concern has vision due to
numerous food scandals such as those surrounding bovine spongiform
encephalopathy and roof and mouth disease epidemics and food borne disease
which remain substantial burden . We can meet those challenges with an improved
and global food safety control system. One possible improvement would be a
rapid and accurate detection system for microbial spoilage. This technique
should ideally also be non destructive and give result in real time for
application in highly automated food processing
Suya meat is produced by smoking the raw beef with the
addition of some spices, salt, oil, groundnut cake and flavors. The meat is
first sliced into smaller pieces and the spices are rubbed onto it, it is later
oven dried or over a local source of heart. This allows the meat to get dried
properly with the right taste before it is sold to the consumers.
This is sold at a specific joint or hawked. when it is sold
at joint it is constantly kept warm over fire source. The hawked saya meat is
carried about in open basin from place to place thereby exposing it to dust and other effects of the environment .by doing so, harmful organisms
find their ways into the meat there by causing poisoning.
Food poisoning is an illness with acute gastro enteritis. it
is as a major symptom caused by the ingestion of food causing harmful micro organisims or harmful
substances. Tomatari (1983).
Some of the micro organisms present in suya that causes food
poisoning when consumed are : Salmonella typhi, staphylococcus
aureus, clostridum butilinum,
clostridium preferring Bacillus cereces streptococcus
Some of these micro
organisms in meat cause off shavours which make the meat to be unfit for eating
and also reduce the taste value.
AIMS OF OBJECTIVE
This project research is designed to isolate and identify the common
spoilage organisms of suya meat often production thereby ensuring the safety of
the population at risk in eating containineted suya meat
HO: Hawked suya meat sold around ESBS metropolises contain
H1 Hawked suya
meat sold around KSBS metropolies does not cantinas pathogenic micro organisms.
HI Hawked suya
meat sold around KSBS, metropolies contain micro organisms but the load is not
enough to cause disease.
SIGNIFICANCE OF STUDY
The significance of this work is to enable those
producers to improve the hygiene of the food (suya meat) and a good knowledge
of safe food handling practice, suitable protective clothing to be worn and it will also enable us to be aware of
various pathogenic organic and infection they
transmit through food (suya meat) . As a result of this, the prevention
of contamination of food is to be adhered to .This can be achieved by
-keeping high risk food at temperature that will inhibits the growth of
Ensuring that during preparation, food is in the danger
zone should be eliminated as fast as possible.
Using suitable preservation such as salt and sugar.
Using various packing method like glass wares.
Pathogenic organisms are organization that are referred to as
specific health hazards associated with gastro intestinal disturbance
causing illness. The victim suffered
from obdominal pain and diarrhea with more vomiting thus diarrhea usually
manifest the illness, which when untreated, may result to death. This has now
made interest on how we can improve on our food hygiene to avoid contamination.
The project work is limited to the
isolation and identification of bacteria associated with hawked Suya meat sold
around KSBS Kastina state. This will
help in increasing the health awareness of the public on the damages of eating
hawked Suya meat. The project work would have covered the whole of Kastina
urban but it was not possible due to financial and time constraints. During the course of
this project work, constant power failure was experienced and this possessed a
problem to media preparation and incubation.
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