ISOLATION & CHARACTERISATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA-MEAT

ABSTRACT
This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat,  were bought in full from the sellers and was 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 were  then cultured on different  media, macconkey agar, nutrient agar and blood agar end later incubated at 370c for 24 hours. Discrete bacteria colonies were observed and each colomy was gram stained and examined microscopically. Biochemical test were carried out to confirm the particular bacteria present. Bactering isolated  were Staphylococcus aureus, Bacillus, lactobacillus, streptococcus and Escherichia coli. Most at this microorganisms isolated are pathogenic and are toxic when ingested in contaminated suya meat. They are capable of causing illness. For instance staphylococcus aureus produce air  exotizcin and can with stand temperature of 1000c for 30 minutes. When ingested, if cause intoxication manifesting in 4-5 hours with acute diarrhoes vomiting and gastroertrities lasting 6-8 hours.  
 
TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Abstract  
Table of contents 
CHAPTER ONE
INTRODUCTION
Aims and objective
Hypothesis
Statement of problem
Significance
Limitation
CHAPTER TWO 
Literature review
CHAPTER THREE 
Materials
Reagents
Media used
Sugar used for biochemical test
Preparation of media
Collection of samples
Method used
Pour plate method
Staining technique used
Biochemical test used
Coagulates test
Motility test
Indole test
Sugar fermentation test
CHAPTER FOUR 
Result of the analysis
Identification of the isolate
Confirmatory result
CHAPTER FIVE
Discussion and conclusion
Recommendation
References