Microbial load of frozen meat sold in Nigeria is a complete project material from chapter one to five with references and abstract. You can download the full materials immediately
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ABSTRACT
The aim of this study was to determine the microbial quality of turkey meat sold in Ilaro using pour plate technique. A total of 6 frozen turkey meat samples from different stores were analyzed for their microbial quality. Samples were examined for Escherichia coli, Staphylococcus aureus, Salmonella and Shigella, Coliform count and Total aerobic mesophilic bacteria.
Five different media were used to determine the likely microorganisms present in the samples (turkey). Total Aerobic Mesophilic bacteria ranged from 2.0×103 colonies to 2.0×105 cfu/ml. The coliform count ranged from 1.7×102 to 4.4 x 103 cfu/ml.
There was no coliform in sample E. Staphylococcus aureus ranged from 8 x 102 colonies to 5.4 x103 colonies cfu/ml. There was no Salmonella and Shigella recorded in any of the samples. Escherichia coli was detected in sample B and sample D. Some of the turkey meats sold in Ilaro are not safe for human consumption.
TABLE OF CONTENTS
Title page
Certification
Dedication
Acknowledgement
Abstract
Table of Contents
List of Tables
CHAPTER ONE
1.1. INTRODUCTION
1.2. Background information
1.3. Statement of the problem
1.4. Significance of the study
1.5. Objective of the study
1.6.Scope of the study
CHAPTER TWO
2.0 LITERATURE REVIEW
CHAPTER THREE
3.1.MATERIALS AND METHODS
3.2.Collection of samples
3.3.Washing of Glass wares and disinfection of work bench
3.4.Media preparation
3.5.Sample preparation
3.6.Isolation of organisms
37.Identification of isolates
CHAPTER FOUR
4.0.RESULTS AND DISCUSSION
4.1.Results
4.2.Discussion
CHAPTER FIVE
5.0.CONCLUSION AND RECOMMENDATIONS
5.1.Conclusion
5.2.Recommendations
REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
1.1Background Information
Turkey meat is rich in terms of B group of vitamins, thiamin (B1), riboflavin (B2), niacin (B3) and pyridoxine (B6) and for mineral stuff Calcium, Phosphor and Potassium.There has been a dramatic increase in the consumption of turkey meat product due to their high nutritional value and convenience for the consumers. Turkey meat should also be taken into account food-borne illness.
Many studies have shown that the most common bacteria associated with Ready to eat(RTE) food are Salmonellasp., Listeriamonocytogens, Campylobacterjejuni, Staphylococcusaureus, Bacilluscereus and Clostridiumperfringens(Bean and Griffin, 1990). It is a must to give the necessary information about how frozen and preserved meat is transformed, processed, market and consumed. Researches claim that the number of aerobic bacteria is a good criterion in determining the hygienic quality of meat (Gokalpet al., 1987).
The amount of Coliform bacteria in meat is important and it should not exceed certain values. These microorganisms are very good indicators concerning whether food has been processed into good hygienic condition (Gokalpet al., 1997).
Coagulase positive Staphylococcusaureus is a bacterium that can be dangerous particularly in meat and meat products and that is important in term of food poisoning. It has been emphasized in the standards and in the bylaw that Salmonella type bacteria is not exist in food.
The Salmonella bacteria isolated from the meat can be emphasized to be spread by the animals whose intestine, fertilizer skin are cut and because of the equipment used in cutting and unhygienic and careless working (Gokalpet al., 1987).
When meat is frozen the number of microorganisms decreases. However, yeast and mouldcan reproduce at -5oC but the reproduction stops at -10oC. The wet surface occurring when meat is dissolved after it is frozen, creates suitable condition for bacteria to reproduce and increases the potential to get spoiled.
In the last decade, there has been an increase in the consumption of fresh/frozen, pre-cooked/fully cooked chicken-based meat products due to their high nutritional value, lower cost, convenience and variety aspects for the consumers.
Processing of this value- added product such as nuggets, meat balls, hamburgers, and frankfurter is also of benefit to the processor. These types of products require strict hygienic application throughout the processing chain, since chicken meat/ chicken-based products are very susceptible to microbial spoilage and could harbor pathogens (Mead, 2004; Owen, 2001).
Currently, there are many studies investigating survival of pathogen(s) after thermal inactivation (Osailiet al.,2006) including risk assessment of the product, survival/ reduction of pathogen(s) in modified atmosphere packaging condition; microbial contamination sources during production stages; Prevalence of specific pathogen(s) in further processed poultry meats (Berranget al., 2002).
1.2Statement of The Problem
Food borne diseases due to bacteria occur with the consumption of food contaminated by pathogen microorganisms. At present the spectrum of food borne diseases is increasing and disease create a major health problem.The main bacterial infection and intoxication factors arising from turkey meat are Salmonellaspp, Staphylococcusaureus and Escherichia coli.
From poultry farm to table in all the stages, in case of not taking the required protective provisions, microorganisms and contamination can be formed, and due to these contaminated factors, consumption of turkey meat may cause infection and intoxication.
1.3Significance of The Study
The public health significance of frozen turkey meat cannot be over emphasized, there have been reported cases of food borne ailments associated with consumption of contaminated turkey. The study would be able to ascertain the safety of turkey sold in Ilaro, since town is very close to the border and is usually flooded with imported frozen turkey.
1.4 Objectives of The Study
Determination of Microbial Load of Turkey meat Sold in Ilaro, Ogun State.
Determination of probable organisms on the bases of different media for isolation.
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