EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS

ABSTRACT

This project work is aimed at examination of jollof rice served in hotels for pathogenic organisms and to find out possible pathogenic organisms in the food. Samples were collected from the hotels and were brought to the laboratory for analysis. The sample were homogenized and serial dilution of the sample was made out using 5ml sterile pipette and test tubes. The dilution were the cultured on different media, macconkey agar, and Nutrient agar, discrete bacteria colonies were observed and  each colony was gram stained, the bacteria isolation were staphylococcus aureus, bacillus, Escherichia coli, these micro organism isolated are pathogenic and are toxin when ingested in contamination food.

TABLE OF CONTENT

Title page                                                                                

Certification                                                                           

Dedication                                                                              

Acknowledgement                                                          

Abstract                                                                                 

Table of content                      

CHAPTER ONE

INTRODUCTION                                                                

Background of the study                                                                  

Aim and objective                                                                  

Significance of study                                                              

Hypothesis                                                                                       

Scope of study                                                                       

Limitation of study                                                                 

 Delimitation                                                                          

CHAPTER TWO

Literature review.                                                                            

Composition of rice and its requirement                                

Source of contamination                                                        

Pathogenic bacterial organism that are responsible for contamination of Jollof rice                                                                                 

Some micro organism responsible for Jollof rice spoilage               

Jollof  rice spoilage

Factors that influence microbiological activity of food           

Prevention of food pathogenic organisms

CHAPTER THREE

Material and methods                                                             

Sample collection                                                                   

Media used and sterilization method                                                

Isolation methods n                                                                

The serial dilution technique                                                  

Plating  and incubation condition                                           

Gram reaction     

CHAPTER FOUR

RESULTS  

CHAPTER FIVE

Discussion                                                                              

Conclusion                                                                    

Recommendation.                                                                            

References