Microbial profile of suya meat | Blazingprojects Postgraduate Thesis
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Microbial profile of suya meat

 

Table Of Contents

Chapter ONE

INTRODUCTION

  • 1.1Introduction
  • 1.2Background of Study
  • 1.3Problem Statement
  • 1.4Objective of Study
  • 1.5Limitation of Study
  • 1.6Scope of Study
  • 1.7Significance of Study
  • 1.8Structure of the Research
  • 1.9Definition of Terms

Chapter TWO

LITERATURE REVIEW

  • 2.1Overview of Literature Review
  • 2.2Theoretical Framework
  • 2.3Conceptual Framework
  • 2.4Previous Studies on the Topic
  • 2.5Current Trends in the Field
  • 2.6Gaps in Existing Literature
  • 2.7Methodological Approaches in Previous Research
  • 2.8Key Findings from Literature Review
  • 2.9Relevance of Literature to Current Study
  • 2.10Summary of Literature Review

Chapter THREE

RESEARCH METHODOLOGY

  • 3.1Research Methodology Overview
  • 3.2Research Design
  • 3.3Population and Sampling Techniques
  • 3.4Data Collection Methods
  • 3.5Data Analysis Procedures
  • 3.6Instrumentation and Tools
  • 3.7Ethical Considerations
  • 3.8Limitations of Methodology

Chapter FOUR

DATA PRESENTATION AND ANALYSIS

  • 4.1Introduction to Findings Analysis
  • 4.2Demographic Analysis
  • 4.3Statistical Analysis of Data
  • 4.4Interpretation of Results
  • 4.5Comparison with Research Objectives
  • 4.6Discussion on Key Findings
  • 4.7Implications of Findings
  • 4.8Recommendations for Future Research

Chapter FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

  • 5.1Conclusion and Summary
  • 5.2Summary of Key Findings
  • 5.3Contributions to Existing Knowledge
  • 5.4Practical Implications of the Study
  • 5.5Recommendations for Practice
  • 5.6Suggestions for Further Research

Thesis Abstract

Ten (10) samples of suya meat in Enugu were collected randomly and analyzed microbiologically and the isolates were identified as Staphylococcus aureus (35%)Escherichia coli (15%) Streptococcus species (15%) Pseudomanas (35%) . The most frequently isolated organism was Staphylococcus and Pseudomonas. The total viable bacterial counts ranged from 1.9x 3.8x cfu/g whereas, total coliform count ranged 1.1x-3.0x cfu/g on MacConkey and Nutrient agar respectively. The result revealed that the hygienic condition of the meat have fallen below acceptable standard for human comsumption.

Thesis Overview

<p> </p><p><strong>&nbsp;LIST OF TABLES</strong></p><p><strong>TABLE 1: Total viable and coliform counts (</strong><strong>)</strong></p><p><strong>TABLE 2: Characterization /identification of Isolate</strong></p><p><strong>TABLE 3: Frequency of occurrence of isolates</strong></p><p><strong>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;TABLE OF CONTENTS </strong></p><p>Certification &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; i</p><p>Dedication &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; ii</p><p>Acknowledgement &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;iii</p><p>Abstract</p><p>Tableofcontents &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;iv</p><p>List of Tables &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;v</p><p><strong>CHAPTER ONE</strong></p><p>1.0 Introduction &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;1</p><p>1.1 Objectives &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 4</p><p><strong>CHAPTER TWO</strong></p><p>2.0 Literature review &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 5</p><p>2.1Suya meat &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 5</p><p>2.2 Preparation of suya &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;5</p><p>2.3Preparation of meat</p><p>2.4 Meat spoilage</p><p>2.5 Factors that affect the growth of microorganisms in meat</p><p>2.5.1 Temperature</p><p>2.5.2 pH</p><p>2.5.3. Water availability</p><p>2.5.4 Nutrients</p><p><strong>CHAPTER THREE</strong></p><p>3.0 Materials and methods</p><p>3.1 List of reagents</p><p>3.2 List of glassware</p><p>3.3 Preparation of media</p><p>3.4 Sample collection</p><p>3.5 Preparations of samples</p><p>3.6 Determination of total viable counts</p><p>3.7 Characterization and Identification of Isolates</p><p>3.7.1 Gram reaction</p><p>3.7.2 Motility test</p><p>3.7.3 Catalase test</p><p>3.7.4 Coagulase test</p><p>3.7.5 Oxidase test</p><p>3.7.6 Urease test</p><p>3.7.7 Citrate test</p><p>3.7.8 Vogues Proskauer test</p><p>3.7.9 Indole test</p><p>3.7.10 Carbohydrate fermentation test</p><p>3.7.11 Methyl red test</p><p><strong>CHAPTER FOUR</strong></p><p>4.0 Results</p><p><strong>CHAPTER FIVE</strong></p><p>5.1 Discussion</p><p>5.2 Summary and Conclusion</p><p>5.3 Recommendations</p><p>References</p><p>Appendix</p><p><strong>LIST OF TABLES</strong></p><p>TABLE 1: Total viable and coliform counts ()</p><p>TABLE 2: Characterization /identification of Isolate</p><p>TABLE 3: Frequency of occurrence of isolates</p> <br><p></p>
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