ABSTRACT
Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and six fungal species were isolated. The bacteria include Erwinia SP (66.7%), Streptococcus sp, *25%), E. Coli (18.9%) and staphycoccus sp (33.3%), Pseudomonas sp (20%) and Chromobacterium sp (5%) has the lowest percentage occurrence, Erwinia sp, Pseudomonas sp and chromobacterium sp were found to be absent in the control. The fungi species, includes Aspergillus sp (50%), Pericillium sp (25%), Fusarium sp (16.6%), Rhisopus sp (13.3%), currularia sp (8.3%) and Rhoctorula sp (3.3%), were also kolated Avocado fruits from Ogbete main market were more contaminated than the avocado form the new market.
TABLE OF CONTENTS
CHAPTER ONE
Introduction
1.1 Background of study
1.2 Statement of problem
1.3 Aim and Objectives of the study
1.4 Hypothesis
1.5 Significance of the study
1.6 Limitation of the study
CHAPTER TWO
Literature review
2.1 The origin of Avocado fruits
2.2 Uses of avocado fruits
2.3 Preservation of avocado fruits
2.4 Ways avocado fruits can be prone to contamination
2.5 Microbial spoilage of avocado fruit
2.6 Control of bacterial and other disease of avocado fruits and fruits products
2.7 Some biochemical test for bacterial isolates
CHAPTER THREE
Materials and methods
3.1 Sample collection
3.2 Sterilization of media an material used
3.3 Preparation of media
3.4 Bacteria and fungi isolate from avocado fruits
3.5 Bacterial isolation and identification
3.6 Fungal isolation and identification
3.7 Lactophenole blue staining technique for fungi isolates
3.8 Staining techniques for bacteria isolates grains stain
3.9 Biochemical test for identification of bacteria isolates
CHAPTER FOUR
Results and discussion
4.1 Bacterial Examination
4.2 Fungi, examination
CHAPTER FIVE
Conclusion and recommendation
5.1 Conclusions
5.2 Recommendation
Reference
LIST OF TABLE
Table I: Bacterial isolated and their frequencies
Table 2: Fungi isolated and their frequencies
Table 3: Sources of collection of the fruit and Bacteria isolate
Table 4: Sources of collection of the fruits and fungi isolates
LIST OF FIGURES
Fig. 1: Rate of occurrence of fungi
Fig. 2: Rate of occurrence of bacteria
Fig. 3: Fungi isolates according to sources
Fig. 4: Bacteria isolates according to source.
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF STUDY
The Avocado pear, Persea Americana is a tropical and sub tropical fruit tree, originated in central America or adjoining regions of North or South America. It has now spread to much of the near tropical world. The avocado is limited especially by its climatic requirements, with their race differences. It is also highly susceptible to drought injury. But excess soil moisture is equally fatal, encouraging the dread phytophthora root rot in most of the world, and where the fungus is unknown. Despite the high water activity of most fruits, the how PH leads to their spoilage being dominated by fungi, both yeast and moulds. Other common diseases of pears include the black spot or scab caused by as comycetes
Avocado fruits has being estimated that one fourth of all produced harvested is no consumed before spoilage (Salulche, 1974), spoilage of fresh fruits usually occurs during storage and transport and while wacting to be processed unlike many other foods fruits after picking and before processing are ‘a live’ of the products plus the normal ripering process complicate an independent discussion of the microbiological spoilage problems are really market diseases of these products:
Shape, varies from slightly obligate to highly elongate, an intermediate oval or pear shape is preferred. Yellow to purple or black.
The composition of the fruit influences the likely type of spoilage. thus bacteria soft rot is widespread for the most part among the fruits is limited to those that are not highly acid. Because most fruits are somewhat acid are fairly dry at the surface, and are deficient in B vitamins, mold are the most common causes of spoilage. The compositions too, must determine the particular kind of molds most likely to grow, thus avocado support a large, variety of fungal spoilage organisms and other kinds comparatively few.
1.2 STATEMENT OF PROBLEM
Micro-organisms are known to destroy fruits, thereby reducing the quantity for consumption and the profits desirable from fruits such as avocado. Many spot are noticed on pears which do change the taste when consumed.
Bacteria and fungi are harmful and useful living organisms. The spoilage of most fruits is always associated with bactera and fungi, many diseses of plants are associated with bacteria and fungi (Micro-organisms)
The adverse effect of bacteria in plants and fruits has resulted in shortage of avocado fruits for consumption. Revenue is lost by farmers and industries that uses avocado fruits as a raw materials for fruit juice due to the spoilage caused by micro-organisms.
1.3 AIM AND OBJECTIVES OF THE STUDY
Microbial examination of spoilt avocado fruits
To isolate and identify how micro-organism destroy avocado so as to guide producer and farmers on how to manage the fruits
To isolate and identify it those micro-organisms are responsible for the spoilage
To compare the extent of spoilage in the area of colelction (tree) with that of market
1.4 HYPOTHESIS
HO: Microbial organisms do not cause spoilage of avocado at either in the field or during exposure for sale.
Hg = Microorganisms (Fungi and Bacteria) are responsible for avocado spoilage.
1.5 SIGNIFICANCE OF THE STUDY
This study will be useful to farmers, fruit juice industries and consumers of avocado fruits. T he outcome of this research will guide users of avocado fruit on the best method of preserving to avoid spoilage, the research work also will add to the literature and information existing about avocado for student and companies that uses avocado as raw materials for the production of fruit juice
HOW TO GET THE FULL PROJECT WORK
PLEASE, print the following instructions and information if you will like to order/buy our complete written material(s).
HOW TO RECEIVE PROJECT MATERIAL(S)
After paying the appropriate amount (#10000) into our bank Account below, send the following information to
08068231953 or 08168759420
(1) Your project topics
(2) Email Address
(3) Payment Name
(4) Teller Number
We will send your material(s) immediately we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 2023350498
Bank: UBA.
HOW TO IDENTIFY SCAM/FRAUD
As a result of fraud in Nigeria, people don’t believe there are good online businesses in Nigeria.
But on this site, we have provided “table of content and chapter one” of all our project topics and materials in order to convince you that we have the complete materials.
Secondly, we have provided our Bank Account on this site. Our Bank Account contains all information about the owner of this website. For your own security, all payment should be made in the bank.
No Fraudulent company uses Bank Account as a means of payment, because Bank Account contains the overall information of the owner
CAUTION/WARNING
Please, DO NOT COPY any of our materials on this website WORD-TO-WORD. These materials are to assist, direct you during your project. Study the materials carefully and use the information in them to develop your own new copy. Copying these materials word-to-word is CHEATING/ ILLEGAL because it affects Educational standard, and we will not be held responsible for it. If you must copy word-to-word please do not order/buy.
That you ordered this material shows you have agreed not to copy word-to-word.
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420
Visit any of our project websites below:
www.easyprojectmaterials.com
www.easyprojectmaterials.com.ng
www.easyprojectmaterial.net
www.easyprojectmaterial.net.ng
www.easyprojectsolutions.com
www.worldofnolimit.com
www.worldofnolimit.com
www.nairaproject.com.ng
www.nairaprojects.com.ng
www.nairaproject.net
www.nairaprojects.net
www.uniproject.com.ng
www.uniprojects.com.ng
Tags: MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT
ABSTRACT
Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and six fungal species were isolated. The bacteria include Erwinia SP (66.7%), Streptococcus sp, *25%), E. Coli (18.9%) and staphycoccus sp (33.3%), Pseudomonas sp (20%) and Chromobacterium sp (5%) has the lowest percentage occurrence, Erwinia sp, Pseudomonas sp and chromobacterium sp were found to be absent in the control. The fungi species, includes Aspergillus sp (50%), Pericillium sp (25%), Fusarium sp (16.6%), Rhisopus sp (13.3%), currularia sp (8.3%) and Rhoctorula sp (3.3%), were also kolated Avocado fruits from Ogbete main market were more contaminated than the avocado form the new market.
TABLE OF CONTENTS
CHAPTER ONE
Introduction
1.1 Background of study
1.2 Statement of problem
1.3 Aim and Objectives of the study
1.4 Hypothesis
1.5 Significance of the study
1.6 Limitation of the study
CHAPTER TWO
Literature review
2.1 The origin of Avocado fruits
2.2 Uses of avocado fruits
2.3 Preservation of avocado fruits
2.4 Ways avocado fruits can be prone to contamination
2.5 Microbial spoilage of avocado fruit
2.6 Control of bacterial and other disease of avocado fruits and fruits products
2.7 Some biochemical test for bacterial isolates
CHAPTER THREE
Materials and methods
3.1 Sample collection
3.2 Sterilization of media an material used
3.3 Preparation of media
3.4 Bacteria and fungi isolate from avocado fruits
3.5 Bacterial isolation and identification
3.6 Fungal isolation and identification
3.7 Lactophenole blue staining technique for fungi isolates
3.8 Staining techniques for bacteria isolates grains stain
3.9 Biochemical test for identification of bacteria isolates
CHAPTER FOUR
Results and discussion
4.1 Bacterial Examination
4.2 Fungi, examination
CHAPTER FIVE
Conclusion and recommendation
5.1 Conclusions
5.2 Recommendation
Reference
LIST OF TABLE
Table I: Bacterial isolated and their frequencies
Table 2: Fungi isolated and their frequencies
Table 3: Sources of collection of the fruit and Bacteria isolate
Table 4: Sources of collection of the fruits and fungi isolates
LIST OF FIGURES
Fig. 1: Rate of occurrence of fungi
Fig. 2: Rate of occurrence of bacteria
Fig. 3: Fungi isolates according to sources
Fig. 4: Bacteria isolates according to source.
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF STUDY
The Avocado pear, Persea Americana is a tropical and sub tropical fruit tree, originated in central America or adjoining regions of North or South America. It has now spread to much of the near tropical world. The avocado is limited especially by its climatic requirements, with their race differences. It is also highly susceptible to drought injury. But excess soil moisture is equally fatal, encouraging the dread phytophthora root rot in most of the world, and where the fungus is unknown. Despite the high water activity of most fruits, the how PH leads to their spoilage being dominated by fungi, both yeast and moulds. Other common diseases of pears include the black spot or scab caused by as comycetes
Avocado fruits has being estimated that one fourth of all produced harvested is no consumed before spoilage (Salulche, 1974), spoilage of fresh fruits usually occurs during storage and transport and while wacting to be processed unlike many other foods fruits after picking and before processing are ‘a live’ of the products plus the normal ripering process complicate an independent discussion of the microbiological spoilage problems are really market diseases of these products:
Shape, varies from slightly obligate to highly elongate, an intermediate oval or pear shape is preferred. Yellow to purple or black.
The composition of the fruit influences the likely type of spoilage. thus bacteria soft rot is widespread for the most part among the fruits is limited to those that are not highly acid. Because most fruits are somewhat acid are fairly dry at the surface, and are deficient in B vitamins, mold are the most common causes of spoilage. The compositions too, must determine the particular kind of molds most likely to grow, thus avocado support a large, variety of fungal spoilage organisms and other kinds comparatively few.
1.2 STATEMENT OF PROBLEM
Micro-organisms are known to destroy fruits, thereby reducing the quantity for consumption and the profits desirable from fruits such as avocado. Many spot are noticed on pears which do change the taste when consumed.
Bacteria and fungi are harmful and useful living organisms. The spoilage of most fruits is always associated with bactera and fungi, many diseses of plants are associated with bacteria and fungi (Micro-organisms)
The adverse effect of bacteria in plants and fruits has resulted in shortage of avocado fruits for consumption. Revenue is lost by farmers and industries that uses avocado fruits as a raw materials for fruit juice due to the spoilage caused by micro-organisms.
1.3 AIM AND OBJECTIVES OF THE STUDY
Microbial examination of spoilt avocado fruits
To isolate and identify how micro-organism destroy avocado so as to guide producer and farmers on how to manage the fruits
To isolate and identify it those micro-organisms are responsible for the spoilage
To compare the extent of spoilage in the area of colelction (tree) with that of market
1.4 HYPOTHESIS
HO: Microbial organisms do not cause spoilage of avocado at either in the field or during exposure for sale.
Hg = Microorganisms (Fungi and Bacteria) are responsible for avocado spoilage.
1.5 SIGNIFICANCE OF THE STUDY
This study will be useful to farmers, fruit juice industries and consumers of avocado fruits. T he outcome of this research will guide users of avocado fruit on the best method of preserving to avoid spoilage, the research work also will add to the literature and information existing about avocado for student and companies that uses avocado as raw materials for the production of fruit juice
HOW TO GET THE FULL PROJECT WORK
PLEASE, print the following instructions and information if you will like to order/buy our complete written material(s).
HOW TO RECEIVE PROJECT MATERIAL(S)
After paying the appropriate amount (#5000) into our bank Account below, send the following information to
08068231953 or 08168759420
(1) Your project topics
(2) Email Address
(3) Payment Name
(4) Teller Number
We will send your material(s) immediately we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 2023350498
Bank: UBA.
HOW TO IDENTIFY SCAM/FRAUD
As a result of fraud in Nigeria, people don’t believe there are good online businesses in Nigeria.
But on this site, we have provided “table of content and chapter one” of all our project topics and materials in order to convince you that we have the complete materials.
Secondly, we have provided our Bank Account on this site. Our Bank Account contains all information about the owner of this website. For your own security, all payment should be made in the bank.
No Fraudulent company uses Bank Account as a means of payment, because Bank Account contains the overall information of the owner
CAUTION/WARNING
Please, DO NOT COPY any of our materials on this website WORD-TO-WORD. These materials are to assist, direct you during your project. Study the materials carefully and use the information in them to develop your own new copy. Copying these materials word-to-word is CHEATING/ ILLEGAL because it affects Educational standard, and we will not be held responsible for it. If you must copy word-to-word please do not order/buy.
That you ordered this material shows you have agreed not to copy word-to-word.
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420
Visit any of our project websites below:
www.easyprojectmaterials.com
www.easyprojectmaterials.com.ng
www.easyprojectmaterial.net
www.easyprojectmaterial.net.ng
www.easyprojectsolutions.com
www.worldofnolimit.com
www.worldofnolimit.com
www.nairaproject.com.ng
www.nairaprojects.com.ng
www.nairaproject.net
www.nairaprojects.net
www.uniproject.com.ng
www.uniprojects.com.ng
Tags: MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT
ABSTRACT
Evaluation of microorganisms associated with deterioration of tomato fruits were carried out. Analysis revealed that various bacteria and fungi in high densities participated in the spoilage processes. Analysis was conducted at 24 hours interval for four days. In tomato, bacterial population of 2.6 x 103cfu/g on the first day increased to 2.5 x 106cfu/g on the second day and reduced to 4.1 x 105cfu/g on the third day. In pawpaw, the load was 5.0 x 106cfu/g on the first day and increased to 1.9 x 106cfu/g on the second day but reduced to 1.3 x 105cfu/g on the 3rd day. Pathogenic bacteria (Listeria monocytogenes, Micrococcus varians) were isolated on the 1st day and 2nd day in the samples.. In tomato, mould emancipation count was 3.2 x 103cfu/g on the first day but increased to 7.8 x 107cfu/g on the fourth day. Microbial species encountered were bacteria such as Micrococcus varians, Lactobacillus fermenti, Bacillus subtilis,
Rothia sp in pawpaw and, Lactobacillus fermenti, Pseudomonas stutzeri, Leuconostoc species, Rothia species in tomato, and fungi such as Penicillium nalgiovense, Penicillium notatum, Saccharomyces sp, R. stolonifer, Humicola sp,
A. niger and Candida tropicalis in pawpaw. Rhizopus stolonifer, Botrytis cineria, Penicillium notatum, Saccharomyces species, Rhodotorula species, Vorticillium
albo-atrum, Penicillium expansium, Mucor mucido, Monilia sp were isolated from
tomato. Washing of fruits with chlorinated water, fruit storage room kept at high sanitary conditions, treatment of fruits with antimicrobial agents, as well as some forms of refrigeration are necessary to increase shelf-life and reduce the risks of microbial toxins which are deleterious to human health.
HOW TO GET THE FULL PROJECT WORK
PLEASE, print the following instructions and information if you will like to order/buy our complete written material(s).
HOW TO RECEIVE PROJECT MATERIAL(S)
After paying the appropriate amount (#20000) into our bank Account below, send the following information to
08068231953 or 08168759420
(1) Your project topics
(2) Email Address
(3) Payment Name
(4) Teller Number
We will send your material(s) immediately we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 2023350498
Bank: UBA.
HOW TO IDENTIFY SCAM/FRAUD
As a result of fraud in Nigeria, people don’t believe there are good online businesses in Nigeria.
But on this site, we have provided “table of content and chapter one” of all our project topics and materials in order to convince you that we have the complete materials.
Secondly, we have provided our Bank Account on this site. Our Bank Account contains all information about the owner of this website. For your own security, all payment should be made in the bank.
No Fraudulent company uses Bank Account as a means of payment, because Bank Account contains the overall information of the owner
CAUTION/WARNING
Please, DO NOT COPY any of our materials on this website WORD-TO-WORD. These materials are to assist, direct you during your project. Study the materials carefully and use the information in them to develop your own new copy. Copying these materials word-to-word is CHEATING/ ILLEGAL because it affects Educational standard, and we will not be held responsible for it. If you must copy word-to-word please do not order/buy.
That you ordered this material shows you have agreed not to copy word-to-word.
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420
Visit any of our project websites below:
www.easyprojectmaterials.com
www.easyprojectmaterials.com.ng
www.easyprojectmaterial.net
www.easyprojectmaterial.net.ng
www.easyprojectsolutions.com
www.worldofnolimit.com
www.worldofnolimit.com
www.nairaproject.com.ng
www.nairaprojects.com.ng
www.nairaproject.net
www.nairaprojects.net
www.uniproject.com.ng
www.uniprojects.com.ng
Tags: ISOLATION OF MICROORGANISMS ASSOCIATED TO THE DETERIORATE OF TOMATO FRUIT
ABSTRACT
Evaluation of microorganisms associated with deterioration of tomato fruits were carried out. Analysis revealed that various bacteria and fungi in high densities participated in the spoilage processes. Analysis was conducted at 24 hours interval for four days. In tomato, bacterial population of 2.6 x 103cfu/g on the first day increased to 2.5 x 106cfu/g on the second day and reduced to 4.1 x 105cfu/g on the third day. In pawpaw, the load was 5.0 x 106cfu/g on the first day and increased to 1.9 x 106cfu/g on the second day but reduced to 1.3 x 105cfu/g on the 3rd day. Pathogenic bacteria (Listeria monocytogenes, Micrococcus varians) were isolated on the 1st day and 2nd day in the samples.. In tomato, mould emancipation count was 3.2 x 103cfu/g on the first day but increased to 7.8 x 107cfu/g on the fourth day. Microbial species encountered were bacteria such as Micrococcus varians, Lactobacillus fermenti, Bacillus subtilis,
Rothia sp in pawpaw and, Lactobacillus fermenti, Pseudomonas stutzeri, Leuconostoc species, Rothia species in tomato, and fungi such as Penicillium nalgiovense, Penicillium notatum, Saccharomyces sp, R. stolonifer, Humicola sp,
A. niger and Candida tropicalis in pawpaw. Rhizopus stolonifer, Botrytis cineria, Penicillium notatum, Saccharomyces species, Rhodotorula species, Vorticillium
albo-atrum, Penicillium expansium, Mucor mucido, Monilia sp were isolated from
tomato. Washing of fruits with chlorinated water, fruit storage room kept at high sanitary conditions, treatment of fruits with antimicrobial agents, as well as some forms of refrigeration are necessary to increase shelf-life and reduce the risks of microbial toxins which are deleterious to human health.
HOW TO GET THE FULL PROJECT WORK
PLEASE, print the following instructions and information if you will like to order/buy our complete written material(s).
HOW TO RECEIVE PROJECT MATERIAL(S)
After paying the appropriate amount (#25000) into our bank Account below, send the following information to
08068231953 or 08168759420
(1) Your project topics
(2) Email Address
(3) Payment Name
(4) Teller Number
We will send your material(s) immediately we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 2023350498
Bank: UBA.
HOW TO IDENTIFY SCAM/FRAUD
As a result of fraud in Nigeria, people don’t believe there are good online businesses in Nigeria.
But on this site, we have provided “table of content and chapter one” of all our project topics and materials in order to convince you that we have the complete materials.
Secondly, we have provided our Bank Account on this site. Our Bank Account contains all information about the owner of this website. For your own security, all payment should be made in the bank.
No Fraudulent company uses Bank Account as a means of payment, because Bank Account contains the overall information of the owner
CAUTION/WARNING
Please, DO NOT COPY any of our materials on this website WORD-TO-WORD. These materials are to assist, direct you during your project. Study the materials carefully and use the information in them to develop your own new copy. Copying these materials word-to-word is CHEATING/ ILLEGAL because it affects Educational standard, and we will not be held responsible for it. If you must copy word-to-word please do not order/buy.
That you ordered this material shows you have agreed not to copy word-to-word.
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420
Visit any of our project websites below:
www.easyprojectmaterials.com
www.easyprojectmaterials.com.ng
www.easyprojectmaterial.net
www.easyprojectmaterial.net.ng
www.easyprojectsolutions.com
www.worldofnolimit.com
www.worldofnolimit.com
www.nairaproject.com.ng
www.nairaprojects.com.ng
www.nairaproject.net
www.nairaprojects.net
www.uniproject.com.ng
www.uniprojects.com.ng
Tags: ISOLATION OF MICROORGANISMS ASSOCIATED TO THE DETERIORATE OF TOMATO FRUIT
ABSTRACT
Onion is associated with micro-organisms which are capable of causing spoilage. Onions with rots were examined microscopically. A solution of it was made and the serial dilution of 1:10-1 to 1:1-5 were made from 10ml of the onions sample. From the dilution, 1ml of each diluent was plated on nutrient and saboor and dextrose agree to permit the grouth of the common bacterial and fungi, from the roffen onions. Duplicate plates were performed for each dilution. The plates was sivirled of gently to ensure even distribution of diluent and was incubated in inverted position of 370 c for 24 hours. After 24 hours, the colorues were counted, with vales yielding 30 to300 (to avoid TFTR and TNTC), the viable count per ml was defermined by multiplying the average number of colories of the duplicate plates by the corresponding factor (MPN table). Gram staining was carried out on the colories and examined microscopically. Representative colories were seperately sus-cultored on nutrient agar slopes for confirmatory characterization of the organism present Biochemical test for identification was also carried out. The result showed a mixed flora of bacterial and fungi including moulds as the organism responsible for spoilage of onions. The fungi isolated were Mucor spp rhizopus spp, Aspergilus spp and saccharomycis spp. The bacteria isolated from the sample were staphylococcus aureus, streptococcus pyogenes and Bacillus spp.
CHAPTER ONE
1.0 Introduction
1.1 Background information
1.2 Aims of this research project
1.3 Statement of problems
1.4 Hypothesis
1.5 Significance of study
1.6 Limitation of this project
CHAPTER TWO
2.0 literature review
2.1 Introductions
2.2 Species of onions
2.3 Composition of raw onions
2.4 Dehydration of onions and uses of dehydrated onions
2.5 Basic principles involve in preventing microbial spoilage of onions
2.6 Spoilage of micro organisms
CHAPTER THREE
3.0 Materials and method
3.1 sample collection
3.2 materials used for the preparation of the medium
3.3 preparation of media
3.4 Preparation of sample
3.5 Microbial counts staining and microbiological work
3.5.1 Biochemical test for identification
3.5.2 Motility test
3.5.3 Sugar fermentation test
CHAPTER FOUR
4.0 Result discussion
4.1 Result
4.2 Discussion
CHAPTER FIVE
5.0 conclusion and recommendation
5.1 Conclusion
5.2 recommendation
References
Appendix
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND INFORMATION
Onions is a vegetable crop and ancient in nature if is through to have been domesticated in the central Asia. It is one of the oldest vegetable cultivated by man for food. In the world onion buld are found in ancient Egypt, India, China and Europe during the middle ages, and in the late sixteenth or early seventeenths centuries, it spread to the new world by the Spaniards. The crop is now wide spread in both temperate and tropical regions with Europe as the largest producers (cobley and Steele, 1976).
In the tropic most onions are grown with irrigation during the relatively cool dry season in semi arid region, they are not good crop for hot wet tropic. Onions can be grown under a wide range of climatic condition but they succeed best in a mild climate without excessive rainfall or great extremes of heat and cold. They are not suitable to regions with heavy rainfall in the lowland humid tropics. Cool conditions with an adequate moisture supply are most suitable for early growth followed by warm drier condition for maturation, harvesting and curing. They can be grown on a variety of soils, but the soil should be retentive of water, non – packing and rich in nutrient, a good fertile loam usually gives the best result. They may be grown successfully on peat soils. The soil optimum pH is about 6.0 – 7.0 (alkaline) (carl and Hall, 1986).
In storage a specific environment must be provided for the onions, if a high quality product is to result. Storage losses are a function of storage environment as well as the condition and cultural practices used during the growing season. Proper control of storage environment can however, significantly extend the storage season from that which would result from storage environment that were not matched to the condition of the onions when placed in storage (carl & Hall, 1986).
Onions may be stored in bulk or may be placed in palletised bins that are stacked in a storage structure. The use of bins may make handling of onions convenient but it does make ventilation of the onions more difficult. Improved bins design may alleviate the ventilation problems in future (cobley and Steele, 1976).
Onions are packed locally by using basket and jute bags these packaging material come locally from palm; bamboo and fibrous jute trees, also they have different sorts and sizes. These packaging materials have the function for transportation and storability of the onions. Again these packaging material are locally available and relatively cheap. Apart from these few advantages mentioned they have no barrier to dust, not suitable for measuring weight and can easily be crushed which might lead to damage of the onions.
The deterioration of raw onions may result from physical factors; actions of their own enzymes, microbial or combination of these factors. Mechanical damage resulting from action of animals, birds or insects or from brushing, wounding, bursting, cutting, freezing, desiccation or other mishandling may predispose towards increased enzymatic action or entrance, and growth of microorganisms. Also previous damage by plant pathogens may make the part of the crop used as food unfit for consumption or may open the way for growth of saprophytes and spoilage by them. Contact with spoilage onions may bring about transfer of organisms causing spoilage and increasing the wastage. Improper environment condition during harvest, transit, storage and marketing may favor spoilage.
Genera of bacteria usually present in onion include pseudomonas spp, Bacillus spp, chromobacterium, Enterobacterium, flavobacterium, lactobacillus serratia, staphylococcusspp, streptococcus spp and others and perhaps genera containing plant pathogens, such as Erwinia and xanthomomes. Grouwth of some micro-organisms may take place between harvesting and processing or consumption of the vegetable. Adequate control of temperature and humidity will reduce such growth (frazier and westhoff, 1978).
1.2 AIMS OF THIS RESEARCH PROJECT
The aims of this research project are:
1 to isolate, identify and characterize the different micro-organaniszs that are responsible for the spoilage of onions.
2 To categorize the pathogenic micro-organisms associated with the spoilage of onions.
1.3 STATEMENT OF PROBLEMS
The society is a place where a vegetable is been consumed everyday. This project research goes a long way in identifying problems which is encountered when spoilage occurs in onions; onion bulb that is contaminated when consumed causes severe stomach ache (presence of enterobacteriacea) because of the pathogenic micro-organisms present in if and this inturn is hazardous to ones health. The pathogenic micro-organisms present in the spoilage of onoins are deterimental to humans e.g pseudomonas spp., staphylococcus spp, Erwinia etc.
Onions been a member of the vegetable group is used widely in seasoning, flavouring and sometimes cured and stored as spicing agent. The proper storage of onions makes it available for use all year round and the effect of spoilagemicro-organisms afecting it has an adverse efect on the society at large because if makes onions not readily available to the society; that is why studies is been carried out in this project research to minimize and or stop spoilage of onions.
1.4 HYPOTHESIS
HO-A mixed flora of bacteria and fungi is found in spoilt onions.
Hi-bacteria and fungi found in onion result in the onions own enzymatic actions causing physical, microbial or combination of these factors leading to entrance and or growth of micro-organisms.
1.5 SIGNIFCANCE OF STUDY
The justification of this project research is to ascertain the different micro-organism responsible for the spoilage of onions. In this process bacteria and fungi were isolated identified and characterized because they are the microorganisms associated with the spoilage of onions.
The deterioration of raw onions can also result from physical factors, actions of their own enzymes, microbial action or combination of these factors. In physical factors; the storage patter can affect the raw onions that is if it is stored in bulk or may be placed in palletized bins and this does not make ventilation of the onions easily, so improved bins design may be of great help. In action of their own enzymes; if the raw onions is crushed during packaging, handling, this may inturn allow the penetration of micro – organisms which will now alter the enzymatic action of the raw onions and may lead to spoilage of the onions flesh which is meant for food and if consumed could be hazardous to health.
HOW TO GET THE FULL PROJECT WORK
PLEASE, print the following instructions and information if you will like to order/buy our complete written material(s).
HOW TO RECEIVE PROJECT MATERIAL(S)
After paying the appropriate amount (#10000) into our bank Account below, send the following information to
08139462710 or 08137701720
(1) Your project topics
(2) Email Address
(3) Payment Name
(4) Teller Number
We will send your material(s) immediately we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 2023350498
Bank: UBA.
HOW TO IDENTIFY SCAM/FRAUD
As a result of fraud in Nigeria, people don’t believe there are good online businesses in Nigeria.
But on this site, we have provided “table of content and chapter one” of all our project topics and materials in order to convince you that we have the complete materials.
Secondly, we have provided our Bank Account on this site. Our Bank Account contains all information about the owner of this website. For your own security, all payment should be made in the bank.
No Fraudulent company uses Bank Account as a means of payment, because Bank Account contains the overall information of the owner
CAUTION/WARNING
Please, DO NOT COPY any of our materials on this website WORD-TO-WORD. These materials are to assist, direct you during your project. Study the materials carefully and use the information in them to develop your own new copy. Copying these materials word-to-word is CHEATING/ ILLEGAL because it affects Educational standard, and we will not be held responsible for it. If you must copy word-to-word please do not order/buy.
That you ordered this material shows you have agreed not to copy word-to-word.
FOR MORE INFORMATION, CALL:
08139462710 or 08137701720
YOU CAN ALSO CALL:
08068231953, 08168759420
Visit any of our project websites below:
www.easyprojectmaterials.com
www.easyprojectmaterials.com.ng
www.easyprojectmaterial.net
www.easyprojectmaterial.net.ng
www.easyprojectsolutions.com
www.worldofnolimit.com
www.worldofnolimit.com
www.nairaproject.com.ng
www.nairaprojects.com.ng
www.nairaproject.net
www.nairaprojects.net
www.uniproject.com.ng
www.uniprojects.com.ng
Tags: ONION IS ASSOCIATED WITH MICRO-ORGANISMS WHICH ARE CAPABLE OF CAUSING SPOILAGE.
ABSTRACT
Onion is associated with micro-organisms which are capable of causing spoilage. Onions with rots were examined microscopically. A solution of it was made and the serial dilution of 1:10-1 to 1:1-5 were made from 10ml of the onions sample. From the dilution, 1ml of each diluent was plated on nutrient and saboor and dextrose agree to permit the grouth of the common bacterial and fungi, from the roffen onions. Duplicate plates were performed for each dilution. The plates was sivirled of gently to ensure even distribution of diluent and was incubated in inverted position of 370 c for 24 hours. After 24 hours, the colorues were counted, with vales yielding 30 to300 (to avoid TFTR and TNTC), the viable count per ml was defermined by multiplying the average number of colories of the duplicate plates by the corresponding factor (MPN table). Gram staining was carried out on the colories and examined microscopically. Representative colories were seperately sus-cultored on nutrient agar slopes for confirmatory characterization of the organism present Biochemical test for identification was also carried out. The result showed a mixed flora of bacterial and fungi including moulds as the organism responsible for spoilage of onions. The fungi isolated were Mucor spp rhizopus spp, Aspergilus spp and saccharomycis spp. The bacteria isolated from the sample were staphylococcus aureus, streptococcus pyogenes and Bacillus spp.
CHAPTER ONE
1.0 Introduction
1.1 Background information
1.2 Aims of this research project
1.3 Statement of problems
1.4 Hypothesis
1.5 Significance of study
1.6 Limitation of this project
CHAPTER TWO
2.0 literature review
2.1 Introductions
2.2 Species of onions
2.3 Composition of raw onions
2.4 Dehydration of onions and uses of dehydrated onions
2.5 Basic principles involve in preventing microbial spoilage of onions
2.6 Spoilage of micro organisms
CHAPTER THREE
3.0 Materials and method
3.1 sample collection
3.2 materials used for the preparation of the medium
3.3 preparation of media
3.4 Preparation of sample
3.5 Microbial counts staining and microbiological work
3.5.1 Biochemical test for identification
3.5.2 Motility test
3.5.3 Sugar fermentation test
CHAPTER FOUR
4.0 Result discussion
4.1 Result
4.2 Discussion
CHAPTER FIVE
5.0 conclusion and recommendation
5.1 Conclusion
5.2 recommendation
References
Appendix
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND INFORMATION
Onions is a vegetable crop and ancient in nature if is through to have been domesticated in the central Asia. It is one of the oldest vegetable cultivated by man for food. In the world onion buld are found in ancient Egypt, India, China and Europe during the middle ages, and in the late sixteenth or early seventeenths centuries, it spread to the new world by the Spaniards. The crop is now wide spread in both temperate and tropical regions with Europe as the largest producers (cobley and Steele, 1976).
In the tropic most onions are grown with irrigation during the relatively cool dry season in semi arid region, they are not good crop for hot wet tropic. Onions can be grown under a wide range of climatic condition but they succeed best in a mild climate without excessive rainfall or great extremes of heat and cold. They are not suitable to regions with heavy rainfall in the lowland humid tropics. Cool conditions with an adequate moisture supply are most suitable for early growth followed by warm drier condition for maturation, harvesting and curing. They can be grown on a variety of soils, but the soil should be retentive of water, non – packing and rich in nutrient, a good fertile loam usually gives the best result. They may be grown successfully on peat soils. The soil optimum pH is about 6.0 – 7.0 (alkaline) (carl and Hall, 1986).
In storage a specific environment must be provided for the onions, if a high quality product is to result. Storage losses are a function of storage environment as well as the condition and cultural practices used during the growing season. Proper control of storage environment can however, significantly extend the storage season from that which would result from storage environment that were not matched to the condition of the onions when placed in storage (carl & Hall, 1986).
Onions may be stored in bulk or may be placed in palletised bins that are stacked in a storage structure. The use of bins may make handling of onions convenient but it does make ventilation of the onions more difficult. Improved bins design may alleviate the ventilation problems in future (cobley and Steele, 1976).
Onions are packed locally by using basket and jute bags these packaging material come locally from palm; bamboo and fibrous jute trees, also they have different sorts and sizes. These packaging materials have the function for transportation and storability of the onions. Again these packaging material are locally available and relatively cheap. Apart from these few advantages mentioned they have no barrier to dust, not suitable for measuring weight and can easily be crushed which might lead to damage of the onions.
The deterioration of raw onions may result from physical factors; actions of their own enzymes, microbial or combination of these factors. Mechanical damage resulting from action of animals, birds or insects or from brushing, wounding, bursting, cutting, freezing, desiccation or other mishandling may predispose towards increased enzymatic action or entrance, and growth of microorganisms. Also previous damage by plant pathogens may make the part of the crop used as food unfit for consumption or may open the way for growth of saprophytes and spoilage by them. Contact with spoilage onions may bring about transfer of organisms causing spoilage and increasing the wastage. Improper environment condition during harvest, transit, storage and marketing may favor spoilage.
Genera of bacteria usually present in onion include pseudomonas spp, Bacillus spp, chromobacterium, Enterobacterium, flavobacterium, lactobacillus serratia, staphylococcusspp, streptococcus spp and others and perhaps genera containing plant pathogens, such as Erwinia and xanthomomes. Grouwth of some micro-organisms may take place between harvesting and processing or consumption of the vegetable. Adequate control of temperature and humidity will reduce such growth (frazier and westhoff, 1978).
1.2 AIMS OF THIS RESEARCH PROJECT
The aims of this research project are:
1 to isolate, identify and characterize the different micro-organaniszs that are responsible for the spoilage of onions.
2 To categorize the pathogenic micro-organisms associated with the spoilage of onions.
1.3 STATEMENT OF PROBLEMS
The society is a place where a vegetable is been consumed everyday. This project research goes a long way in identifying problems which is encountered when spoilage occurs in onions; onion bulb that is contaminated when consumed causes severe stomach ache (presence of enterobacteriacea) because of the pathogenic micro-organisms present in if and this inturn is hazardous to ones health. The pathogenic micro-organisms present in the spoilage of onoins are deterimental to humans e.g pseudomonas spp., staphylococcus spp, Erwinia etc.
Onions been a member of the vegetable group is used widely in seasoning, flavouring and sometimes cured and stored as spicing agent. The proper storage of onions makes it available for use all year round and the effect of spoilagemicro-organisms afecting it has an adverse efect on the society at large because if makes onions not readily available to the society; that is why studies is been carried out in this project research to minimize and or stop spoilage of onions.
1.4 HYPOTHESIS
HO-A mixed flora of bacteria and fungi is found in spoilt onions.
Hi-bacteria and fungi found in onion result in the onions own enzymatic actions causing physical, microbial or combination of these factors leading to entrance and or growth of micro-organisms.
1.5 SIGNIFCANCE OF STUDY
The justification of this project research is to ascertain the different micro-organism responsible for the spoilage of onions. In this process bacteria and fungi were isolated identified and characterized because they are the microorganisms associated with the spoilage of onions.
The deterioration of raw onions can also result from physical factors, actions of their own enzymes, microbial action or combination of these factors. In physical factors; the storage patter can affect the raw onions that is if it is stored in bulk or may be placed in palletized bins and this does not make ventilation of the onions easily, so improved bins design may be of great help. In action of their own enzymes; if the raw onions is crushed during packaging, handling, this may inturn allow the penetration of micro – organisms which will now alter the enzymatic action of the raw onions and may lead to spoilage of the onions flesh which is meant for food and if consumed could be hazardous to health.
HOW TO GET THE FULL PROJECT WORK
PLEASE, print the following instructions and information if you will like to order/buy our complete written material(s).
HOW TO RECEIVE PROJECT MATERIAL(S)
After paying the appropriate amount (#5000) into our bank Account below, send the following information to
08139462710 or 08137701720
(1) Your project topics
(2) Email Address
(3) Payment Name
(4) Teller Number
We will send your material(s) immediately we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 2023350498
Bank: UBA.
HOW TO IDENTIFY SCAM/FRAUD
As a result of fraud in Nigeria, people don’t believe there are good online businesses in Nigeria.
But on this site, we have provided “table of content and chapter one” of all our project topics and materials in order to convince you that we have the complete materials.
Secondly, we have provided our Bank Account on this site. Our Bank Account contains all information about the owner of this website. For your own security, all payment should be made in the bank.
No Fraudulent company uses Bank Account as a means of payment, because Bank Account contains the overall information of the owner
CAUTION/WARNING
Please, DO NOT COPY any of our materials on this website WORD-TO-WORD. These materials are to assist, direct you during your project. Study the materials carefully and use the information in them to develop your own new copy. Copying these materials word-to-word is CHEATING/ ILLEGAL because it affects Educational standard, and we will not be held responsible for it. If you must copy word-to-word please do not order/buy.
That you ordered this material shows you have agreed not to copy word-to-word.
FOR MORE INFORMATION, CALL:
08139462710 or 08137701720
YOU CAN ALSO CALL:
08068231953, 08168759420
Visit any of our project websites below:
www.easyprojectmaterials.com
www.easyprojectmaterials.com.ng
www.easyprojectmaterial.net
www.easyprojectmaterial.net.ng
www.easyprojectsolutions.com
www.worldofnolimit.com
www.worldofnolimit.com
www.nairaproject.com.ng
www.nairaprojects.com.ng
www.nairaproject.net
www.nairaprojects.net
www.uniproject.com.ng
www.uniprojects.com.ng
Tags: ONION IS ASSOCIATED WITH MICRO-ORGANISMS WHICH ARE CAPABLE OF CAUSING SPOILAGE.
ABSTRACT
Foods and microorganisms have long and interesting associations which developed long before the beginning of recorded history. Foods are not only nutritious to consumers, but are also excellent sources of nutrients for microbial growth. Depending on the microorganisms present, foods may spoil or be preserved by fermentation. Foods can act as a reservoir for disease transmission, and thus detection and control of pathogens and spoilage organisms are important areas of food microbiology. During the entire sequence of food handling from the producer to the final consumer, microorganisms can affect food quality and develop potential health effects for humans. Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics (tactile, visual, olfactory or flavour). Chemical reactions that cause offensive sensory changes in foods are mediated by a variety of microbes that use food as a carbon and energy source. These organisms include bacteria, fungi, protozoa and viruses. Many physical and chemical methods are employed to control the growth of certain microbes on foods thereby preventing their spoilage.
Table of Contents:
TABLE OF CONTENTS
Title Page i
Table of Content ii
Abstract iii
CHAPTER ONE
1.0 INTRODUCTION 1
1.1 Principles Underlying Spoilage of Food 2
1.2 Factors Affecting the Development of
Micro-organisms in Foods 6
1.2.1 Intrinsic Parameters 12
1.2.2 Extrinsic Parameters
1.3 Foods and Their Microbial Spoilage 15
1.3.1 Dairy Products 15
1.3.2 Vegetables 16
1.3.3 Raw Meat 16
1.3.4 Fish 17
1.3.5 Fruits and Juices 18
CHAPTER TWO
2.0 DISEASE OF MICROBIAL FOOD SPOILAGE 20
2.1 Types of Microbial Food Borne Disease 20
2.2 Description of Selected Diseases 22
2.2.1 Staphylococcal Food Poisoning 22
2.2.2 Botulism 23
2.2.3 Salmonella Gastroenteritis 24
2.2.4 Shigellosis (Bacillary Dysentery) 26
2.2.5 Escherichia Coli Enteritis 27
2.2.6 Bacillus Cereus Gastroenteritis 29
2.2.7 Yersinia Enterocolitica Gastroenteritis 30
2.2.8 Listeriosis by Listeria Monocytogenes 31
CHAPTER THREE
3.0 CONTROL OF MICROBIAL FOOD SPOILAGE 33
3.1 Applications of Heat 33
3.1.1 Boiling 34
3.1.2 Pasteurization 34
3.2 Low Temperature (Refrigeration and Freezing) 36
3.3 Drying (Removal of H2O) 36
3.4 Irradiation (Uv, X-ray, Gamma Radiation) 37
3.5 Control of Microbial Growth by Chemical Agents 38
3.5.1 Antiseptics 38
3.5.2 Disinfectants 39
3.5.3 Preservatives 39
3.6 Intermittent Boiling (Tyndalization) 40
3.7 Sterilization 40
CHAPTER FOUR
4.0 CONCLUSION AND RECOMMENDATION 42
4.1 Conclusion 42
4.2 Recommendations 43
HOW TO GET THE FULL PROJECT WORK
PLEASE, print the following instructions and information if you will like to order/buy our complete written material(s).
HOW TO RECEIVE PROJECT MATERIAL(S)
After paying the appropriate amount (#3000) into our bank Account below, send the following information to
08139462710 or 08137701720
(1) Your project topics
(2) Email Address
(3) Payment Name
(4) Teller Number
We will send your material(s) immediately we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 2023350498
Bank: UBA.
HOW TO IDENTIFY SCAM/FRAUD
As a result of fraud in Nigeria, people don’t believe there are good online businesses in Nigeria.
But on this site, we have provided “table of content and chapter one” of all our project topics and materials in order to convince you that we have the complete materials.
Secondly, we have provided our Bank Account on this site. Our Bank Account contains all information about the owner of this website. For your own security, all payment should be made in the bank.
No Fraudulent company uses Bank Account as a means of payment, because Bank Account contains the overall information of the owner
CAUTION/WARNING
Please, DO NOT COPY any of our materials on this website WORD-TO-WORD. These materials are to assist, direct you during your project. Study the materials carefully and use the information in them to develop your own new copy. Copying these materials word-to-word is CHEATING/ ILLEGAL because it affects Educational standard, and we will not be held responsible for it. If you must copy word-to-word please do not order/buy.
That you ordered this material shows you have agreed not to copy word-to-word.
FOR MORE INFORMATION, CALL:
08139462710 or 08137701720
YOU CAN ALSO CALL:
08068231953, 08168759420
Visit any of our project websites below:
www.easyprojectmaterials.com
www.easyprojectmaterials.com.ng
www.easyprojectmaterial.net
www.easyprojectmaterial.net.ng
www.easyprojectsolutions.com
www.worldofnolimit.com
www.worldofnolimit.com
www.nairaproject.com.ng
www.nairaprojects.com.ng
www.nairaproject.net
www.nairaprojects.net
www.uniproject.com.ng
www.uniprojects.com.ng
Tags: MICROBIAL FOOD SPOILAGE DISORDERS (DISEASES) AND ITS CONTROL
ABSTRACT
Foods and microorganisms have long and interesting associations which developed long before the beginning of recorded history. Foods are not only nutritious to consumers, but are also excellent sources of nutrients for microbial growth. Depending on the microorganisms present, foods may spoil or be preserved by fermentation. Foods can act as a reservoir for disease transmission, and thus detection and control of pathogens and spoilage organisms are important areas of food microbiology. During the entire sequence of food handling from the producer to the final consumer, microorganisms can affect food quality and develop potential health effects for humans. Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics (tactile, visual, olfactory or flavour). Chemical reactions that cause offensive sensory changes in foods are mediated by a variety of microbes that use food as a carbon and energy source. These organisms include bacteria, fungi, protozoa and viruses. Many physical and chemical methods are employed to control the growth of certain microbes on foods thereby preventing their spoilage.
Table of Contents:
TABLE OF CONTENTS
Title Page i
Table of Content ii
Abstract iii
CHAPTER ONE
1.0 INTRODUCTION 1
1.1 Principles Underlying Spoilage of Food 2
1.2 Factors Affecting the Development of
Micro-organisms in Foods 6
1.2.1 Intrinsic Parameters 12
1.2.2 Extrinsic Parameters
1.3 Foods and Their Microbial Spoilage 15
1.3.1 Dairy Products 15
1.3.2 Vegetables 16
1.3.3 Raw Meat 16
1.3.4 Fish 17
1.3.5 Fruits and Juices 18
CHAPTER TWO
2.0 DISEASE OF MICROBIAL FOOD SPOILAGE 20
2.1 Types of Microbial Food Borne Disease 20
2.2 Description of Selected Diseases 22
2.2.1 Staphylococcal Food Poisoning 22
2.2.2 Botulism 23
2.2.3 Salmonella Gastroenteritis 24
2.2.4 Shigellosis (Bacillary Dysentery) 26
2.2.5 Escherichia Coli Enteritis 27
2.2.6 Bacillus Cereus Gastroenteritis 29
2.2.7 Yersinia Enterocolitica Gastroenteritis 30
2.2.8 Listeriosis by Listeria Monocytogenes 31
CHAPTER THREE
3.0 CONTROL OF MICROBIAL FOOD SPOILAGE 33
3.1 Applications of Heat 33
3.1.1 Boiling 34
3.1.2 Pasteurization 34
3.2 Low Temperature (Refrigeration and Freezing) 36
3.3 Drying (Removal of H2O) 36
3.4 Irradiation (Uv, X-ray, Gamma Radiation) 37
3.5 Control of Microbial Growth by Chemical Agents 38
3.5.1 Antiseptics 38
3.5.2 Disinfectants 39
3.5.3 Preservatives 39
3.6 Intermittent Boiling (Tyndalization) 40
3.7 Sterilization 40
CHAPTER FOUR
4.0 CONCLUSION AND RECOMMENDATION 42
4.1 Conclusion 42
4.2 Recommendations 43
HOW TO GET THE FULL PROJECT WORK
PLEASE, print the following instructions and information if you will like to order/buy our complete written material(s).
HOW TO RECEIVE PROJECT MATERIAL(S)
After paying the appropriate amount (#5000) into our bank Account below, send the following information to
08139462710 or 08137701720
(1) Your project topics
(2) Email Address
(3) Payment Name
(4) Teller Number
We will send your material(s) immediately we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 2023350498
Bank: UBA.
HOW TO IDENTIFY SCAM/FRAUD
As a result of fraud in Nigeria, people don’t believe there are good online businesses in Nigeria.
But on this site, we have provided “table of content and chapter one” of all our project topics and materials in order to convince you that we have the complete materials.
Secondly, we have provided our Bank Account on this site. Our Bank Account contains all information about the owner of this website. For your own security, all payment should be made in the bank.
No Fraudulent company uses Bank Account as a means of payment, because Bank Account contains the overall information of the owner
CAUTION/WARNING
Please, DO NOT COPY any of our materials on this website WORD-TO-WORD. These materials are to assist, direct you during your project. Study the materials carefully and use the information in them to develop your own new copy. Copying these materials word-to-word is CHEATING/ ILLEGAL because it affects Educational standard, and we will not be held responsible for it. If you must copy word-to-word please do not order/buy.
That you ordered this material shows you have agreed not to copy word-to-word.
FOR MORE INFORMATION, CALL:
08139462710 or 08137701720
YOU CAN ALSO CALL:
08068231953, 08168759420
Visit any of our project websites below:
www.easyprojectmaterials.com
www.easyprojectmaterials.com.ng
www.easyprojectmaterial.net
www.easyprojectmaterial.net.ng
www.easyprojectsolutions.com
www.worldofnolimit.com
www.worldofnolimit.com
www.nairaproject.com.ng
www.nairaprojects.com.ng
www.nairaproject.net
www.nairaprojects.net
www.uniproject.com.ng
www.uniprojects.com.ng
Tags: MICROBIAL FOOD SPOILAGE DISORDERS (DISEASES) AND ITS CONTROL
