EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS
By
IGHOMEREHO TESSY .O.
Presented To
Department of Science Laboratory Technology
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
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