The microbial loading meat and meat product increases as long as growth conditions are favourable and these factors inducing microbial growth include temperature, water activity, ph, acidity, gaseous requirement, nutrient and competition of microbes for the nutrient. Net under Project Topics and Materials. Advertise Here For advertisement, call We are not encouraging any form of plagiarism. To isolate, characterise and identify microbial species associated with Suya meat. When ingested, if cause intoxication manifesting in hours with acute diarrhoes vomiting and gastroenteritis lasting.
Traditionally, most Suya meat producers use expensive cuts in meat examples is the longissimus dorsi muscle resulting into high prices of the products beyond the reach of the common man. There are different types of meat from different types of animals, eg pork meat pig multon goat beef cow. According to Austin Kleon “All creative work builds on what came before”. The possible sources of contamination are through slaughtering of sick animals, washing the meat with dirty water, handling by butchers, contamination by flies, processing close to sewage or refuse dumps environment, spices, transportation and use of contaminated equipment such as knife and other utensils. The dilution were then cultured on different media, macconkey agar, nutrient agar and blood agar end later incubated at c for 24 hours. Most at this microorganisms isolated are pathogenic and are toxic when ingested in contaminated suya meat.
Meat is the flesh of animals which serves as food; it is obtained from sheep, cattle, goat and swine Hamman, Meat is perishable food and its composition is ideal for the growth of wide range of spoilage bacteria. Joe Project Store Item Type: It literrature a popular, traditionally processed meat product that is served hot and sold along streets, at clubs, picnics centers, and restaurants and within institutions.
ISOLATION AND CHARACTERISATION OF BACTERIA ON HAWKED SUYA MEAT
The microbial load in meat and meat product increases as long as growth conditions are favorable. Meat can be served as prepared meat product eg corn beef, fried meat, cooked meat and suya, meat smoke meat. Antioxidant effect is produced by the phenolic deposite unto the product.
Please, sit back ilterature study the below research material carefully.
ISOLATION AND CHARACTERISATION OF BACTERIA ON HAWKED SUYA MEAT – Research Materials Website
The result revealed that the hygienic condition of the meat have fallen below acceptable standard for human comsumption. Hawked Suya meat sold around Bori Market Metropolis contain pathogenic organisms that can cause disease.
The smoke produced as a number of effects including preservative effect literatkre from the deposition of organic compounds all presents in the smoked product Suya meat.
The microbial loading meat and meat product increases as long as growth conditions are favourable meaat these factors inducing microbial growth include temperature, water activity, ph, acidity, gaseous requirement, nutrient and competition of microbes for the nutrient. The prime cuts apart from resulting from resulting in the product with price might not be better than the cuts from less choice parts of the carcass in terms of product yield and eating qualities.
Literzture work is aimed at isolation and characterisation of bacteria with Suya meat sold in Bori. To determine total heterotrophic count of bacteria associated with Suya meat.
Isolation And Characterization Of Bacteria Associated With Hawked Suya- Meat
It is one of the most popul Biochemical test were carried out to confirm the particular bacteria present. The hawked saya meat is carried about in open basin from place to place thereby exposing it to dust and other effects of the environment so doing harmful organisms find their ways into the meat there by coursing for poisoning.
When ingested, if cause intoxication manifesting in hours with acute diarrhoes vomiting and gastroertrities lasting revew. During the course of project work, constant power failure was rveiew and this possessed a problem to media preparation and incubation. The possible sources of contamination are through slaughtering of sick animals, washing the meat with dirty water, handling mest butchers, contamination by flies, processing close to sewage or refuse dumps environment, spices, transportation and use of contaminated equipment such as knife and other utensils.
This technique should ideally also be non destructive and give result in real time for application in highly automated food processing environment.
Advertise Here For advertisement, call Food poisoning is an illness with acute gastro ertritis literrature a major symptom caused by the ingestion of food counting my harmful micro organizer or harmful substances. Suya meat is produced rview smoking the raw beet with the addition of some syices, salt, oil, groundnut cake and flavors.
This is gold at a specific joint or howked when it is Gold at joint it is constantly kept warm over fire source.
In Nigerian, exact statistics of storage losses of smoked meat is not available, but observations reveal that post processing losses of smoked meat do occur during storage. Accurate information on the prevalence and impact of foodborne disease are lacking.
MICROBIAL PROFILE OF SUYA MEAT Microbiology Project Topics
Order Full Work to download. Meanwhilewho evaluated the microbial hazards associated with processing of Suya meat, reported that water processing, meat processing slabs, utensils, spices and raw material revealed contamination with potential pathogens such as Bacillus cereus, staphylococcus aureus, salmonella species etc.
The research work is limited to the isolation and characterization of bacteria associated with hawked Suya meat sold around Bori, Rivers state. This can be achieved by.
Due to the chemical composition and characteristic, literafure are highly perishable food which provides excellent source of growth of many hazardous microorganisms that can cause infection in human and also lead to meat spoilage and economic loss. Microorganisms grow on meat causing vital, textural and organoleptic changes when they release metabolites Jackson et al.
The dilution were then cultured on different media, macconkey agar, nutrient agar and blood in end later incubated at c for 24 hours.