Translate this page

investigating the presence of staphylococcus aureus and escherich...

INVESTIGATING THE PRESENCE OF STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI IN DAIRY PRODUCTS



This research project material is available: INVESTIGATING THE PRESENCE OF STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI IN DAIRY PRODUCTS



Download Complete Research Project Material on INVESTIGATING THE PRESENCE OF STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI IN DAIRY PRODUCTS



Project Category:
Type: Project Topics | Project Topics and Materials | List of Project Topics | Research Project Materials | Journals | Thesis | Articles | Online Project Materials | Business Plan | Final year project topic| Format: Ms Word| Attribute: Documentation Only| Pages: 60 Pages| Chapters: Complete Research work from Chapter 1 to 5; All chapters | Price: ₦ 5,000.00



Call or whatsapp: +2347063298784 or email: allprojectmaterials.com

Download Post (MsWord)


Download Post (PDF)


Download complete Chapters



INVESTIGATING THE PRESENCE OF STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI IN DAIRY PRODUCTS



CHAPTER ONE

1.0     INTRODUCTION

Dairy products are various products derived from cow’s milk or that of other female mammals such as goat, sheep, yaks, horses, camel. Dairy products include yoghurt, nono (fermented cow’s milk, madara (unfermented cow’s milk, cheese, whey, condensed and evaporated milk.) (cultureforhealth, 2015).

Yoghurt, nono, Madara has become so highly valued in humans diet because of their nutritional values and their culinary possibilities (George and pamplon, 2006) Yoghurt is made by controlled thermoduric fermentation of pasteurized non-fat or low fat milk carried out around 45% (Prescott et al., 2005) . It is probably the most popular fermented milk in Nigeria. Yoghurt is a foods produced by bacterial fermentation of milk and these bacteria are known as “yoghurt cultures. Fermentation of lactose by these bacteria produces lactic acid which acts on milk and protein to give yoghurt its texture and characteristic tang. Also yoghurt is made by inoculating certain bacteria (starter culture) usually Streptococcus thermopiles and Lactobacillus bulgaricus into milk, after inoculation, the milk is incubated at 40 to 46% (105 to 115%) until fermentation, the milk is coagulated by bacteria to produce lactic acid (serre et al., 2009)

Nono is an opaque white to milky coloured, liquid food drink gotten from fermented raw cow milk made locally (Godwin and Emmanuel, 2013). It is widely consumed in many African countries including Nigeria. Nono is of two types such as kindirimo and sallah though the nono is mostly termed kindirimo. Mostly the Fulani’s produce milk locally in Nigeria and the excess of the milk is processed into these products for preservation and use (Akinyele, et al., 1999). Also kindirimo is produced locally by pasteurized cow milk which are prepared by heating to boiling and then allowed to cool at 37c and the milk butter from the previous day is added to it at the rate of 0.5-1% of the amount of milk to be processed and then left overnight to become sour until it coagulate (Odunfa, et al., 1988)                                             

Madara is the unfermented raw milk collected from cow’s   under while nono is product form raw Milk collected from cow’s udder into a container called calabash and allowed to ferment naturally for 24hours. Nono is also more popular in term of public consumption than madara, this is because madara is rarely sold to public for direct consumption as compared to nono. Madara is produced in homes especially in villages where producers are ignorant of shelf-life and safety standards of the products nono is sold to both rural and urban dwellers as food (Uzeh, et al. 2006).

 

 

 

1.1     STATEMENT OF PROBLEM

Milk is a highly nutritious food that serves as an excellent growth medium for a wide range of microorganism. Milk and its’ derivatives are considered vehicle of Staphylococcus aureus for human infections and enteropathogenic Escherichia coli. The microbiological quality of milk and dairy products is influenced by the initial flora of raw milk, the processing conditions and post –heat treatment contamination. Undesirable microbes can cause spoilage of dairy products including Gram-negative psychrotrophs, coliforms, lactic acid bacteria, yeast and moulds. Of concern to public health is the contamination of these dairy products by enterotoxigenic strains of staphylococcus aureus and strains of diarrheagenic Escherichia coli in these dairy products. For this purpose emphasis will be laid on Staphylococcus aureus and Escherichia coli contamination in some diary product and to provide safety measure as a result of poor hygiene practiced by handlers of these products.There is a misnomer in the condition surrounding the sale of some dairy products such as yoghurt, Nono, madara in Makurdi Metropolis. Vendors carry the products from manufacturers without making provision for maintenances of appropriate temperature and sanitary control. This predisposes these products to post production contamination which poses danger to public health.

1.2 JUSTIFICTION

Since dairy products are widely consumed as food, this study will help to establish contamination by Staphylococcus aureus and Escherichia coli, mode of contamination and thus aid in determining their safety for consumption. The result of this study will also help in providing information on these products by the producers, which will promote healthier handling of the product by the producers, the sellers and the consumers. It will also reveal the health implication of their consumption, since they are very delicious and nutritious drink

1.3   AIM AND OBJECTIVES OF THE STUDY

AIM

 Investigating the presence of Staphylococcus aureus and Escherichia coli in dairy products.

OBJECTIVES

1.  To isolate and identify Staphylococcus aureus  and Escherichia coli present in Yoghurt, Nono and Madara.

2.  To determine the most predominant of the above mentioned organisms in Yoghut, Nono and Madara.

3.   To determine the antimicrobial susceptibility of the above isolated organisms.

Citation - Reference

All Project Materials Inc. (2020). INVESTIGATING THE PRESENCE OF STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI IN DAIRY PRODUCTS. Available at: https://researchcub.info/department/paper-6676.html. [Accessed: ].

INVESTIGATING THE PRESENCE OF STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI IN DAIRY PRODUCTS


Delivery Assurance: This Project material is delivered within 15-30 Minutes. Click below to download complete material.


Download Complete Project Material

Call: +2347063298784

Hire a Writer

Department

Search Word Tags:


A Review on investigating the presence of staphylococcus aureus and escherichia coli in dairy products, milk, products, dairy, research journals and thesis, researchcub.info, micro-biology project topics.
Yoghurt, nono, Madara has become so highly valued in humans diet because of their nutritional values and their culinary possibilities (George and pamplon, 2006) Yoghurt is made by controlled thermoduric fermentation of pasteurized non-fat or low fat milk carried out around 45% (Prescott et al., 2005) . It is probably the most popular fermented milk in Nigeria. Yoghurt is a foods produced by bacterial fermentation of milk and these bacteria are known as “yoghurt cultures. Fermentation of lactose by these bacteria produces lactic acid which acts on milk and protein to give yoghurt its texture and characteristic tang. Also yoghurt is made by inoculating certain bacteria (starter culture) usually Streptococcus thermopiles and Lactobacillus bulgaricus into milk, after inoculation, the milk is incubated at 40 to 46% (105 to 115%) until fermentation, the milk is coagulated by bacteria to produce lactic acid (serre et al., 2009) Nono is an opaque white to milky coloured, liquid food drink gotten from fermented raw cow milk made locally (Godwin and Emmanuel, 2013). It is widely consumed in many African countries including Nigeria. Nono is of two types such as kindirimo and sallah though the nono is mostly termed kindirimo. Mostly the Fulani’s produce milk locally in Nigeria and the excess of the milk is processed into these products for preservation and use (Akinyele, et al., 1999). Also kindirimo is produced locally by pasteurized cow milk which are prepared by heating to boiling and then allowed to cool at 37c and the milk butter from the previous day is added to it at the rate of 0.5-1% of the amount of milk to be processed and then left overnight to become sour until it coagulate (Odunfa, et al., 1988) Madara is the unfermented raw milk collected from cow’s under while nono is product form raw Milk collected from cow’s udder into a container called calabash and allowed to ferment naturally for 24hours. Nono is also more popular in term of public consumption than madara, this is because madara is rarely sold to public for direct consumption as compared to nono. Madara is produced in homes especially in villages where producers are ignorant of shelf-life and safety standards of the products nono is sold to both rural and urban dwellers as food (Uzeh, et al. 2006). 1.1 STATEMENT OF PROBLEM Milk is a highly nutritious food that serves as an excellent growth medium for a wide range of microorganism. Milk and its’ derivatives are considered vehicle of Staphylococcus aureus for human infections and enteropathogenic Escherichia coli. The microbiological quality of milk and dairy products is influenced by the initial flora of raw milk, the processing conditions and post –heat treatment contamination. Undesirable microbes can cause spoilage of dairy products including Gram-negative psychrotrophs, coliforms, lactic acid bacteria, yeast and moulds. Of concern to public health is the contamination of these dairy products by enterotoxigenic strains of staphylococcus aureus and strains of diarrheagenic Escherichia coli in these dairy products. For this purpose emphasis will be laid on Staphylococcus aureus and Escherichia coli contamination in some diary product and to provide safety measure as a result of poor hygiene practiced by handlers of these products.There is a misnomer in the condition surrounding the sale of some dairy products such as yoghurt, Nono, madara in Makurdi Metropolis. Vendors carry the products from manufacturers without making provision for maintenances of appropriate temperature and sanitary control. This predisposes these products to post production contamination which poses danger to public health. 1.2 JUSTIFICTION Since dairy products are widely consumed as food, this study will help to establish contamination by Staphylococcus aureus and Escherichia coli, mode of contamination and thus aid in determining their safety for consumption. The result of this study will also help in providing information on these products by the producers, which will promote healthier handling of the product by the producers, the sellers and the consumers. It will also reveal the health implication of their consumption, since they are very delicious and nutritious drink 1.3 AIM AND OBJECTIVES OF THE STUDY AIM Investigating the presence of Staphylococcus aureus and Escherichia coli in dairy products. OBJECTIVES 1. To isolate and identify Staphylococcus aureus and Escherichia coli present in Yoghurt, Nono and Madara. 2. To determine the most predominant of the above mentioned organisms in Yoghut, Nono and Madara. 3. To determine the antimicrobial susceptibility of the above isolated organisms. .. Click here for more

INVESTIGATING THE PRESENCE OF STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI IN DAIRY PRODUCTS - Research Journals and Thesis - Researchcub.info

Excellent and Professional research project topics, ideas and materials Website - researchcub.info

Undergraduate Project Topics, economics project topics, marketing project topics, business administration project topics, engineering project topics, computer science project topics, banking & finance project topics, education project topics, law project topics, sciences project topics, public administration project topics, political science project topics, mathematics project topics, medical science project topics, mass communication project topics, research projects, geology project topics, marketing project topics, agriculture project topics, Browse Thousands of Final Year Project Topics, hire a writer, Research Works and Materials, Project topics and materials in Nigeria, Undergraduate Project Topics, Research Works and Materials, research topics, research project materials, complete project materials, computer science project material, free project topics, complete projects, accounting topics, small business topics, entrepreneurship topics, project materials, Nigerian undergraduate projects, business administration projects, computer science topics and projects, MBA Nigerian project topics, human resources, small businesses, entrepreneurship projects, economics projects, impacts projects, effect projects, university projects, polytechnic projects, investigate projects, political science projects, mass communication projects, project topics, human resource projects, education projects, French topics, project analysis, French projects, project tips, project abstract, project proposals, project bibliography, project reference, project seminar, forex, TSA, treasury single account, currency, naira, devaluation, undergraduate projects, final project research, marketing project topics, statistics project topics, mathematics project topics, statistics, mathematics, research projects, project thesis, labour force theses, NCE, OND, HND, BTECH, BSC, MBA, MSC, English projects, linguistic project topics, Free Project topics and materials in Nigeria, research topics, reseach project materials, computer science project material, free, complete, accounting topics, small business topics, materials, nigeria projects, business administration projects, computer science topics and projects, MBA nigeria project topics, human resources, small business, entrepreneurship projects, economics projects, impact projects, effects projects, training, budgets, ghana, university, polytechnic, browse Free project materials and topics in Nigeria, accounting and finance project materials, business administration project materials and topics, human resources, entrepreneurship, computer science and engineering project materials and topics, Accounting project topics, Accounting project topics and materials, Agricultural Economics Project Topics and Materials, Agricultural Science Projects topics and materials, All Project topics and materials, Architecture Project topics and materials, Aviation project topics and materials, Banking & Finance Projects topics and materials, Biology project and materials, Building project topics and materials, Business Administration & Management Projects topics and materials, Chemical Engineering Project Topics and materials, Civil Engineering Projects topics and materials, Communication & mass communication art project topics and materials, Computer Engineering Project Topics and materials, Computer Science Projects topics and materials, Criminology project topics and materials, Economics Research Projects topics and materials, Education Project Topics and Materials, Electrical Engineering Projects and materials, English Education & English Language Project topics and materials, Food Science project topics and materials, Geology Project Topics and materials, Guidance Counseling Project Topics and materials, History project topics and materials, Home Economics Project Topics and Materials, Human Resource Projects topics and Materials, Industrial Chemistry Projects topics and materials, Insurance Projects topics and materials, Law project topics and materials, Library and information science project topics and materials, Marine and Transport management project topics and materials, Marketing Projects topics and materials, Mathematics project topics and materials, Medical Sciences Project Topics and materials, Microbiology project topics and materials, Nursing and Midwifery project topics, Nursing and Midwifery project topics and materials, Optometry or nursing project topics and materials, Petroleum Engineering project topics and materials, Pharmacy project topics and materials, Philosophy project topics and materials, Photography project topics and materials, Physical and Health Education project topics and materials, Physiology project topics and materials, Political science project topics and materials, Project topics and materials, Psychology project topics and materials, Random project, Religious and Cultural Studies Project Topics and Materials, Sociology and Anthropology Project topics and materials, Sociology Project Topics and materials, Tourism project topics and materials, Vocational education project topics and materials INVESTIGATING THE PRESENCE OF STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI IN DAIRY PRODUCTS-milk- products- dairy- Research Journals and Thesis | Researchcub.info