Project 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.

Project Overview

 LIST OF TABLES

TABLE 1: Total viable and coliform counts ()

TABLE 2: Characterization /identification of Isolate

TABLE 3: Frequency of occurrence of isolates

                                 TABLE OF CONTENTS

Certification                                                                                                     i

Dedication                                                                                                     ii

Acknowledgement                                                                                        iii

Abstract

Tableofcontents                                                                                                    iv

List of Tables                                                                                                v

CHAPTER ONE

1.0 Introduction                                                                                            1

1.1 Objectives                                                                                                 4

CHAPTER TWO

2.0 Literature review                                                                                     5

2.1Suya meat                                                                                                 5

2.2 Preparation of suya                                                                                      5

2.3Preparation of meat

2.4 Meat spoilage

2.5 Factors that affect the growth of microorganisms in meat

2.5.1 Temperature

2.5.2 pH

2.5.3. Water availability

2.5.4 Nutrients

CHAPTER THREE

3.0 Materials and methods

3.1 List of reagents

3.2 List of glassware

3.3 Preparation of media

3.4 Sample collection

3.5 Preparations of samples

3.6 Determination of total viable counts

3.7 Characterization and Identification of Isolates

3.7.1 Gram reaction

3.7.2 Motility test

3.7.3 Catalase test

3.7.4 Coagulase test

3.7.5 Oxidase test

3.7.6 Urease test

3.7.7 Citrate test

3.7.8 Vogues Proskauer test

3.7.9 Indole test

3.7.10 Carbohydrate fermentation test

3.7.11 Methyl red test

CHAPTER FOUR

4.0 Results

CHAPTER FIVE

5.1 Discussion

5.2 Summary and Conclusion

5.3 Recommendations

References

Appendix

LIST OF TABLES

TABLE 1: Total viable and coliform counts ()

TABLE 2: Characterization /identification of Isolate

TABLE 3: Frequency of occurrence of isolates