Isolation And 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