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
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