Project Topics

ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA- MEAT

ISOLATION AND CHARACTERIZATION 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. 
CHAPTER ONE

INTRODUCTION
Meat is an animal product. It is that part of animal that provides major source of protein in west African food. 
There are different types of meat from different types of animals, eg pork meat (pig) multon (goat) beef (cow).
Meat can be served as prepared meat product eg corn beef, fried meat, cooked meat and suya, meat (smoke meat). Meat is perishable food and its composition is ideal for the growth of wide range of spoilage bacteria. Public concern has vison due to numerous food scandals such as those surrounding bovine spongiform encephalopathy and roof and mouth disease epidemics and food borne disease which remain substantial burden . we can meet those challenges with an improved and global food safety control system. One possible improvement would be a repid and accurate detection system for microbial spoilage. This technique should ideally also be non destructive and give result in real time for application in highly automated food processing environment.
Suya meat is produced by smoking the raw beet with the addition of some syices, salt, oil, groundnut cake and flavors. The meat is first sliced into smaller pieces and the spices are rubbed onto it, it is later oven driedor over local source of heart. This allows the meat to get dried properly with the right taste before is gold to the consumers. 
This is gold at a specific joint or howked when it is Gold at joint it is constantly kept warm over fire source. 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. 
Food poisoning is an illness with acute gastro ertritis as a major symptom caused by the ingestion of food counting my harmful micro organizer or harmful substances. Tomatari (1983). 
Some of the micro organisms present in suya causes food poisoning when consumed are Salmonella typhi staphylococcus aureus clostridum butilinum, clostridium preferring Bacillus cereces streptococcus progenies. 
Some of these micro organisms in meat cause off shavours which make the meat to be unfit for eating and also reduce the taste value. 
AIMS OF OBJECTIVE 
This project research is designed to isolate and identify the common spoilage organisms of suya meat often production thereby ensuring the safety of the population at risk in eating containineted suya meat

HYPOTHESIS 
HO: Hawked suya meat sold around ESBS metropolises contain pathogenic microorganisms 
H1 Hawked suya meat sold around ESBS metropolies does not cantinas pathogenic micro organisms.
HI Hawked suya meat sold around ESBS, metropolies contain micro organisms but the load is not enough to cause disease.

SIGNIFICANCE OF STUDY 
The significance of this work is to enable those producers to improve the hygiene of the food (suya meat) and a good knowledge of safe food handling practice, suitable protective clothing to be worm end it will also enable us to be aware of various pathogenic organic and infection they transmit through food (suya meat) . As a result of this, the prevention of contamination of food is to be adhered to .This can be achieved by 
-keeping high risk food at temperature that will inhibits the growth of bacteria 
– Ensuring that during preparation, food is in the damger zone foras short time as possible.
– Using suitable preservation such as salt and sugar.
– Using various packing method like glass wares.

STATEMENT OF PROBLEM 
Pathogenic organisms are organization that are referred to as specific health hazards associated with gusto intestinal disturbance counting foxiness. The victim suffering from obdouninal pain and diarrhea with more vomiting thus diarrhea usually manifest the illness, which when unitreat individual in case where it does not result to death it had to unnecessary expanses in seeking medical advice. This has now made interested on how we can improve on our food hygiene to avoid constanination.

LIMITAION 
The project work is limited to the isolation and identification of bacteria associated with hawked Suva meat sold around ESBS Enugu this will help in increasing the health awareness of the public on the damages of eating hawked Suva meat. The project work would have covered the whole of Enugu urban but it was not possible due to financial and time constraints. During the course of project work, constant power failure was experienced and this possessed a problem to media preparation and incubation.