Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat

Case Study Of Enugu
ABSTRACT

This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat, 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 exotizcin and can with stand temperature of 1000c for 30 minutes. When ingested, if cause intoxication manifesting in 4-5 hours with acute diarrhoes vomiting and gastroertrities lasting 6-8 hours.

TABLE OF CONTENTS

Title page
Certification
Dedication
Acknowledgement
Abstract
Table of contents

CHAPTER ONE
INTRODUCTION
Aims and objective
Hypothesis
Statement of problem
Significance
Limitation

CHAPTER TWO
Literature review

CHAPTER THREE
Materials
Reagents
Media used
Sugar used for biochemical test
Preparation of media
Collection of samples
Method used
Pour plate method
Staining technique used
Biochemical test used
Coagulates test
Motility test
Indole test
Sugar fermentation test

CHAPTER FOUR
Result of the analysis
Identification of the isolate
Confirmatory result

CHAPTER FIVE
Discussion and conclusion
Recommendation
References

APA

Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat. (n.d.). UniTopics. https://www.unitopics.com/project/material/isolation-and-characterization-of-bacteria-associated-with-hawked-suya-meat/

MLA

“Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat.” UniTopics, https://www.unitopics.com/project/material/isolation-and-characterization-of-bacteria-associated-with-hawked-suya-meat/. Accessed 22 November 2024.

Chicago

“Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat.” UniTopics, Accessed November 22, 2024. https://www.unitopics.com/project/material/isolation-and-characterization-of-bacteria-associated-with-hawked-suya-meat/

WORK DETAILS

Chapters:
5
Pages:
30
Words:
4275

Here’s a typical structure for Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat research projects:

  • The title page of Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat should include the project title, your name, institution, and date.
  • The abstract of Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat should be a summary of around 150-250 words and should highlight the main objectives, methods, results, and conclusions.
  • The introduction of Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat should provide the background information, outline the research problem, and state the objectives and significance of the study.
  • Review existing research related to Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat, identifying gaps the study aims to fill.
  • The methodology section of Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat should describe the research design, data collection methods, and analytical techniques used.
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  • Interpret Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat results, discussing their implications, limitations, and potential areas for future research.
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