This is the full project materials on Characterization Of Bacteria From Lactuca Sativa And Brassica Oleracea In Locally Prepared Salad
CHAPTER ONE
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INTRODUCTION
Bacteria are group of microorganism all of which lack a distinct nuclear membrane (and hence are considered more primitive them animal and plant cells) and most of which have a cells may be spherical (cocco) rod-shape (bacillus), spiral (spirillum), comma-shaped (vibrio) or corks crew-shaped (spierocheate). Generally, they range in size between 0.5 and 5µm (elizabeth and martin, 2003).
Food is any substance that people or animal eat or drink or that plants absorb to maintain life and growth. Food is any substance consumed for nutritional support for the body, it is usually of plant or animal orgin. (ezeronye, 2007). Food consist of chemical compounds which heterophilic living thing consumes in order to carry out metabolic processes.
They are also substances which when introduced to the digestive system under normal circumstance contribute to growth, repair and production of energy. (Ezeronye, 2007). Foods are classified into six essential nutrients known as protein carbohydrate, vitamin mineral, fat and oil, water (elizabeth and martin, 2003).
A vendor is a person selling something (en.wikipediaorg/wiki/vendor). The World Health Organisation (WHO) indicated that food-borne diseases most of which are of microbial origin are perhaps the most widespread problems in the contemporary world and this responsible for about one third of death world wide, through infectious conditions whose adverse effcts can reduce economic productivity.
Poor sanitary condition in most of the loal markets and the environment being highly polluted and cahrged with spoilage and pathogenic flora s likely the source of containaton of food items sold by such vendors (Oweghe et al., 2001). It is known that poor hygienic condition I a food environment may encourage the multiplication of pathogenic organisms in food (Egeonu, 2002).
It has been obseried that Bacillus cerus and Staphylococcus aureus grow to oxygenic levels in food at 300c (Egeonu, 2003). There fore microbiological examination of foods and food contact surfaces may provide information concerning the quality of the raw food, and the sanitary condition under which the food is processed (Micheal et al., 2004). Micro organisms live themselves to people, and can easily move around by attaching themselves to people, food and equipment.
Bacteria may pass from equipment to food which has not been properly cleaned and sanitized before being used to prepare another food. Examination of food consumed and also whole somenss. This implies that the food to be consumed by humans should be pure and free from contamination especially by pathogenic and spoilage micro organisms. Failure to ensure the public might lea to some illness. To reduce contamination by microorganisms to a\ minimum level, and obtain good keeping quality of the products, the raw materials should regularly be monitored and examined. (reference)
Food contacts surfaces are a major concern for food service facilities in controlling the spread of food-borne pathogens surfaces such as bench tops, table etc, may have bacterial on them from contact with people, raw foods, dirty equipments or other things such as cartons that have been stored on the floor. If the bench tops are not properly cleaned any food on them will be contaminated by the bacteria (Kamil, 2005).
1.1Aim
The aim of this research is to isolate and characterize bacteria from Lactuca sativa and Brassica oleracea in locally prepared salad by food vendors hawked with Kaduna metropoles.
Objectives
- To isolate bacteria from Lactuca sativa and Brassica oleracea.
- To determine the bacterial load of the isolates.
- To characterize the isolates using gram’s stain and some biochemical tests.
To carryout antibiotic susceptibility test of the confirmed isolates to some commercially sold antibiotics.
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