EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS

Type: Project Materials | Format: Ms Word | Attribute: Documentation Only | Pages: 21 Pages | Chapters: 1-5 chapters | Price: ₦ 3,000.00

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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

EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS

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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... micro-biology project topics

EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS

Project Information

  • CATEGORY : MICRO-BIOLOGY
  • TYPE : PROJECT MATERIAL
  • FORMAT : MICROSOFT WORD
  • ATTRIBUTE : Documentation Only
  • PAGES : 21 Pages
  • CHAPTERS : 1 - 5
  • PRICE : ₦ 3,000.00

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