Microbial Analysis of Different Canned Food with Different Production Date

Microbial Analysis of Different Canned Food with Different Production Date

Project / Seminar Material
Reference ID: PS-23529-TM

DEDICATION

This research material titled “Microbial Analysis of Different Canned Food with Different Production Date” 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 “Microbial Analysis of Different Canned Food with Different Production Date” 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

    The research paper examines the Microbial Analysis of Different Canned Food with Different Production Date. In achieving this aim, the specific objectives were set out to evaluate the microbiological quality and safety of canned foods available to consumers in grocer shops and Shoprite Supermarket in Imo State, assess the fate of contaminating pathogens in the canned foods at different storage temperatures, and evaluated the distribution of drug resistance among the dominant bacterial groups isolated from the canned foods. The microbial analysis of canned foods available to consumers on the market in Shoprite Supermarket, Imo State was evaluated and the fate of contaminating pathogens in the canned foods, when stored at ambient and refrigerator temperatures, was also assessed. A total of 100 samples of canned foods comprising 20 each of fish (Gausha), milk, and tomatoes were collected from Shoprite Supermarket. The aerobic mesophilic bacteria were dominated by Bacillus spp., Micrococcus spp. and other Gram positive rods. Staphylococci were encountered in some fish (gausha) and tomato canned food products. Salmonella and Shigella spp. were not detected in any of the 100 samples. A total of 250 aerobic spore-forming bacilli were isolated from canned foods. B. cereus, B. firmus, and B. licheniformis were the most frequent isolates. Antibiotic susceptibility studies showed that over 88% of Bacillus isolates were sensitive to chloramphenicol, erythromycin, gentamycin and kanamycin. Most isolates exhibited resistance to amoxicillin and ampicillin. Multiple antibiotic resistance (resistance to two or more drugs) was seen in 139 (53%) isolates. The most widespread pattern was Amo, Amp, Cep, Met, PenG, Sxt, Tet. In a challenge study, both Shigella flexineri and Salmonella thyphimurium grew and multiplied luxuriously in canned tomato, fish (gausha), and milk at refrigeration and ambient temperatures.

    Microbial Analysis of Different Canned Food with Different Production Date

    CHAPTER ONE

    1.1 Introduction

    Shelf stable canned foods are packed in hermetically sealed containers and are commercially sterile. The application of heat alone or in combination with other treatments to canned foods would result in the elimination of microorganisms capable of growing in the food under normal conditions of distribution and storage.

    Currently, there are various types of canned foods produced worldwide. These include canned meat and vegetable salads, powdered milk, canned baby foods, mayonnaise and salad dressing products, pickles, jams, jellies and related products, canned soups, canned meat and poultry products, canned sea food products, canned dry pack products, canned juices, fruit drinks and water, canned fruits and canned vegetables.

    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, Scope of work, Limitations of the Study and Definition of technical terms.

    1.2 Statement of Problems

    Despite thermal processing, however, canned foods are subject to microbial spoilage. Spoilage of canned foods is usually caused by growth of microorganisms following leakage or under-processing. A viable mixed bacterial flora is indicative of leakage, which may usually be confirmed by an examination (Warren et al., 1998).

    Under-processing may be caused by undercooking, inaccurate or improperly functioning thermometer, excessive contaminations of the product for which normally adequate processes are insufficient, and product resulting in a more viscous or tighter packing in the container. Under-processed and leaking cans are of major concern and both pose potential health hazards (Warren et al., 1998).

    Canned foods have also been involved in enteric infections and food poisoning incidents, including cases of typhoid fever, botulism, salmonellosis and staphylococcal poisoning (Foster, 1997).

    Problems had occurred relating to spoilage of consignments of canned foods from a variety of countries (Foster, 1997).

    1.3 Aim and Objectives of Study

    The aim of the research work is to examine the microbial analysis of different canned food with different production date. In achieving this aim, the specific objectives were set out as follows:

    1. To evaluate the microbiological quality and safety of canned foods available to consumers in Shoprite supermarkets in Imo State,
    2. To assess the fate of contaminating pathogens in the canned foods at different storage temperatures,
    3. To evaluated the distribution of drug resistance among the dominant bacterial groups isolated from the canned foods.

    1.4 Scope of Study

    This study focuses on the microbial analysis of different canned food with different production date. Canned food products were collected from Shoprite supermarket in Imo State, Nigeria which are: milk, fish (Gausha), and tomatoes.

    1.5 Limitations of the Study

    During the course of this study, many things militated against its completion, some of which are:

    1. Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
    2. Establishment Policies: Establishment policies posed a serious limitation as most staffs are not ready to release information needed for this project work. There were lots of information needed from the staffs of this institution to enhance the study which took them time to release or they did not release at all for security purposes, hence the scope was reduced.
    3. Research material: availability of research material is a major setback to the scope of the study.
    4. Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
    5. Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature.

    1.6 Significance of Study

    The study will serve as reference material for subsequent researcher in the field or related topics, and also the study will be relevant to food technologist, and microbiologist.

    …

    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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