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Bacteriological quality assessment of local bread Gurasa Bandashe sold in school of technology (S.O.T) annex, Kano state polytechnic

 Department: Science Technology  
 By: usericon rainnjazz  

 Project ID: 6094
   Rating:  (5.0) votes: 1
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   Price:₦2000
Abstract
Gurasa is a locally made bread it is a popular food product among the"Hausa" which may serve with soups or groundnut cake"kuli-kuli". The aim of the research is to determine the bacteriological quality of the local bread"Gurasa Badashe" and the objectives are to carry out aerobic plate count and to test for coliforms. A total of four (4) samples were collected from School Of Technology (SOT) Annex, over a period of four (4) weeks. Aerobic mesophilic count shows the highest count of 6.4×104 and the lowest count of 2.3×104. Coliforms test was determined using the most probable number technique (MPN), the highest count of 75 and the lowest count of 0, Escherichia coli, Staphylococcus aureus and Salmonella spp were identified by gram staining and biochemical techniques. The result shows that all the samples have a high count of  6.4×104 and are above the standard value of 1.5×10² cfu/g by (WHO). The study reveals a high level of unhygienic behavior there is a need for further investigation to be carried out and it suggested that regular sensitization to the vendors on good producing and hygienic practices is needed to ensure students/public safety....
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