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. 

Title page

Certification

Dedication

Acknowledgement  

Abstract

Table of content

INTRODUCTION

Background of the study

Aim and objective

Significance of study

Hypothesis

Scope of study

Limitation of study

 Delimitation

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

Material and methods

Sample collection

Media used and sterilization method

Isolation methods n

The serial dilution technique

Plating  and incubation condition

Gram reaction

RESULTS

Discussion

Conclusion

Recommendation.