Isolation and characterization of bacteria associated with sold Suya meat in Abdu Gusau Polytechnic Talata Mafara, Zamfara state Department: Science Technology By: Ennyshola Project ID: 2692 Rating: (3.2) votes: 11Rate this project12345 Price:₦2000 Get the Complete MaterialAbstractThis project work is about the isolation and characterization of pathogenic bacteria from hawked Suya meat. Suya meats were bought in full from the sellers and were collected in raps of aluminum foil. It was then taken to the laboratory for analysis. The samples were homogenized and serial dilution of the sample was made out using 5 ml sterile pipette and test tubes. The dilution was then cultured on different media, McConkey agar, nutrient agar and blood agar end later incubated at 370c for 24 hours. Discrete bacteria colonies were observed and each colony was gram stained and examined microscopically. Biochemical tests were carried out to confirm the particular bacteria present. Most of these microorganisms isolated are pathogenic and are toxic when ingested in contaminated Soya meat. They are capable of causing illness. For instance, Staphylococcus aurous produce air exotica and can withstand a temperature of 1000c for 30 minutes. When ingested, if cause intoxication manifesting in 4-5 hours with acute diarrheas vomiting and gastroenteritis lasting 6-8 hours. Suya meat is a boneless lean Soya meat of mutton, beef, goat or chicken Suya meat staked on sticks, coated with sauces, oiled and then roasted over wood using a fire from charcoal. Sixteen (16) samples of Suya meat in Bori were collected randomly and analyzed microbiologically and the isolates were identified as Staphylococcus +v, Bacillus +v and Klebsiella +v the most frequently isolated organisms were Staphylococcus. The total viable bacterial counts ranged from 6.2×107– 8.0x104cfu/g whereas, total fungi count ranged from 0.11 x107– 0.18x104cfu/g on Nutrient agar and Potato Dextrose Agar respectively. The result revealed that the hygienic condition of the Suya meat was below the acceptable standard for human consumption. ...Preview Download Preview +Other Science Technology project topics and materials you might be interested in»Bacteriological qualities of food thickener deuterium microcarpum (ofor) and brachystegia eurcycoma (achi) sold in Owerri main market»Obstacle detection robot with ultrasonic sensor»Design and construction of cell phone charger»Physiochemical assessment of soil samples from Nwambe Reserve Forest, Ndubia Igagu Izzi L.G.A, Ebonyi State.»Antitrypanosomal activity of ethanol extract of Tridax Procumbent leaf and whole flower on T. Brucei infected rats (Invitro and Invivo)»Pharmacological activities of plant secondary metabolites»A study on the effects of beer on the efficacy of antimalarial drug administered 1hour before beer consumption in albino rats»Qualitative production of biodiesel using neem seed oil»Physico-chemical assessment of soil sample from Igbagu reserve forest in Ebonyi State»Fungi associated with the deterioration of in-can and painted walls of Akanu Ibiam Federal Polytechnic, Uwana»Theory and application of direct hydrocarbon indicators»Microbial load of some dehydrated foods with special reference to dried tomatoes and mushrooms»The assessment of surface water quality in Otamiri river in Nekede, Owerri west, Imo state»Antimicrobial properties of edible mushroom»Production of potassium salt K2So4 from agricultural waste unripe plantain peels