Bacterial Contamination of Dairy Products and Detection of the Metabolites

Bacterial Contamination of Dairy Products and Detection of the Metabolites

Project / Seminar Material
Reference ID: PS-24165-TM

DEDICATION

This research material titled “Bacterial Contamination of Dairy Products and Detection of the Metabolites” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Microbiology, Book Authors and Profound Scholars of existing or related project material on “Bacterial Contamination of Dairy Products and Detection of the Metabolites” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

INTRODUCTION

    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction
    • ⋮

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction
    • ⋮

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • ⋮
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES

    ABSTRACT

    Dairy products or milk products are a type of food produced containing the milk of mammals, most commonly cattle, water buffaloes, goats, sheep, and camels. Dairy products include food items such as yogurt, cheese and butter. The aim of the study is to investigate the Bacterial Contamination of Dairy Products and Detection of the Metabolites. In achieving this aim the following specific objectives were considered to; isolate and identify Staphylococcus aureus and Escherichia coli present in Yoghurt, Nono and Madara, determine the most predominant of the above mentioned organisms in Yoghut, Nono and Madara and determine the antimicrobial susceptibility of the above isolated organisms. All samples were inoculated on different bacteriological media and various biochemical tests were performed for the confirmation of isolates. The result of the present study revealed that out of 135 samples, 25 samples were found contaminated with Staphylococcus (14) and E.coli (11). The highest rate of contamination was recorded in Burfi (5) while the lowest was recorded in Ice cream (1). These enteropathogenic bacteria may cause problems due to improper handling and processing of milk and milk products. These organisms are significant from public health point of view as they have been associated with the onset of food poisoning in human beings. 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.

    Bacterial Contamination of Dairy Products and Detection of the Metabolites

    CHAPTER ONE

    1.1 Introduction

    Dairy products or milk products are a type of food produced from or containing the milk of mammals, most commonly cattle, water buffaloes, goats, sheep, and camels. Dairy products include food items such as yogurt, cheese and butter. A facility that produces dairy products is known as a dairy or dairy factory. Escherichia coli are part of the normal human intestinal flora. E. coli has been studied intensively in genetics and molecular and cell biology because of its availability, its small genome size, its normal lack of pathogenicity (disease-causing ability), and its ease of growth in the laboratory. Staphylococcus aureus is a Gram-positive, round-shaped bacterium, a member of the Firmicutes, and is a usual member of the microbiota of the body, frequently found in the upper respiratory tract and on the skin.

    As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Research Questions and Hypothesis, Scope of work, Limitations of the Study and Definition of technical terms.

    …

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

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