Examination of Jollof Rice Served in Hotels for Pathogenic Organisms

Examination of Jollof Rice Served in Hotels for Pathogenic Organisms

Project / Seminar Material
Reference ID: PS-6791-TM

DEDICATION

This research material titled “Examination of Jollof Rice Served in Hotels for Pathogenic Organisms” 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 “Examination of Jollof Rice Served in Hotels for Pathogenic Organisms” 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.

Examination of Jollof Rice Served in Hotels for Pathogenic Organisms

TABLE OF CONTENTS

PRELIMINARY PAGES

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

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.

Examination of Jollof Rice Served in Hotels for Pathogenic Organisms

CHAPTER ONE

1.0 Introduction

Background Of The Study

The intention of food safely is to prevent food poisoning (the transmission of disease through food and to maintain the who lesomeness of the food product through all stages of processing, until it is finally extern. No one doubts the importance of food in our lives. All active living organisms must have a constant serviced of energy this energy may be supplied by materials a cell or organism has stored internally (e.g our fat or carbohydrate) or it may come from an external source in the environment food (Nutrition) supplies two major component of life, ENERGY and the chemical building blood of life, (Bor).

Energy is required for the various enzymatic reaction that require an input of energy for the reaction, the catalyze for example the movement of the muscles on our legs during a race or in their intestine as we digest our intest meal on to draw air into lungs for breathing all requires energy.

Food also supplies the structural material required for living organisms to make new macromolecules for repair of damage structure or for new construction such as the manufacturing of off springs,. Apart from it vital function of substaing life, food is referred to as labours of pathogenic organisms, if not prepared in a tidy and clean environment. This has been recognized as a problem in some restinants in Enugu, concerned with providing proper food for consumers.

Pathogenic organisms exist in two major categories. INTOXICATIONS − INFECTION. Intoxication is a result of ingesting toxins produced by microbes that have grown on the food prior to it being eaten. Infection is the result of the food serving as a forniute that carries an infection pathogen deep into the juicy recesses of a body where it is able to gain a foot . generally food pathogenic organism results from contamination of food and the subsequent growth of food pathogenic organisms.

Food poisoning out breaks are of recognized by the sudden on set of illness with a shout period of time among many individual who have eaten or drunk one or more food (Jollodf rice) in common. Single cases are difficult to identify unless in botulism for example there are distinct symptom. Food pathogenic organism may be one of the most common cause of actuate illness, yet cases and difficult to identify vnlesssas in Botulision for example

There are distant Symptom. Food pathogenic organism may be one of the most common causes of acute illness. Yet cases and outbreaks are generally under recognized and under-requited. The number of bacterial present : food (jolloff rice) may be used to determined whether or not the food (jolloff rice) has been handled correctly. Sources, Vehicles and Reuters of continuations

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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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