ABSTRACT
In this study, duplicate African salad samples were collected from ten different vendors in Michael Okpara University of Agriculture Umudike. The samples were determined for their microbial quality. Bacteria isolated from the African salad samples include Staphylococccus aureus, Escherichia coli, Salmonella species and Shigellaspecies, while the fungi isolated include Aspergillus species, Rhizopus species, Fusarium species and Penicillium species.The total viable bacterial count of the samples ranged as low as was 3.3 x 105cfu/g (stadium) to as high as 2.91 x106cfu/g (gate six). The mean fungal count of the samples also ranged as low as 3.1 x 105cfu/g (gate six)to as high as 7.2 x 105cfu/g (male hostel). Staphylococcus aureus had the highest occurrence in all the samples analyzed with 85%, closely followed by Escherichia coli with 80% occurrence, Salmonella species had a total of 75% occurrence and Shigellaspecies had 60% occurrence. In order to reduce the high microbial load of African salad, the preparation should be done in a proper and hygienic way.
TABLEOF CONTENTS
Title page i
Certification ii
Dedication iii
Acknowledgement iv
Table of contents v
List of tables viii
Abstractix
CHAPTER ONE
1.0 Introduction 1
1.1 Aims and Objectives of the study 2
CHAPTER TWO
2.0 Literature review 3
2.1 Cassava 3
2.2 How to prepare African salad 4
2.2.1 Flow chart of African salad production 6
2.2.2 Nutritional value of African salad 6
2.2.3 Health risk associated with African salad 7
2.2.4 Contamination of African salad 11
2.2.4.1 Sources of contamination of African salad 11
2.2.4.2 Prevention of microbial contamination of African salad 13
CHAPTER THREE
3.0 Materials and methods 15
3.1 Sample collection 15
3.2 Sterilization of glass wares and media 15
3.3 Sample preparation 16
3.4 Microbiological analysis 16
3.5 Serial dilution 17
3.5.1 Inoculation 17
3.5.2 Incubation 17
3.5.3 Colony counting 18
3.5.4 Isolation of pure culture 18
3.6 Identification of bacterial isolates 18
3.6.1 Macroscopic examination 18
3.6.2 Microscopic examination 19
3.6.3 Gram staining 19
3.7 Biochemical identification of bacterial isolates 19
3.7.1Indole test 19
3.7.2 Catalase test 20
3.7.3 Coagulase test 20
3.7.4 Oxidase test 20
CHAPTER FOUR
4.0 Results 21
CHAPTER FIVE
5.0 Discussion 27
5.1 Conclusion 29
REFERENCES
IHEMADU, I (2020). Microbial Contamination Of African Salad Sold In Michael Okpara University Of Agriculture, Umudike.. Mouau.afribary.org: Retrieved Nov 30, 2024, from https://repository.mouau.edu.ng/work/view/microbial-contamination-of-african-salad-sold-in-michael-okpara-university-of-agriculture-umudike
IHEMADU, IHEMADU. "Microbial Contamination Of African Salad Sold In Michael Okpara University Of Agriculture, Umudike." Mouau.afribary.org. Mouau.afribary.org, 04 Jun. 2020, https://repository.mouau.edu.ng/work/view/microbial-contamination-of-african-salad-sold-in-michael-okpara-university-of-agriculture-umudike. Accessed 30 Nov. 2024.
IHEMADU, IHEMADU. "Microbial Contamination Of African Salad Sold In Michael Okpara University Of Agriculture, Umudike.". Mouau.afribary.org, Mouau.afribary.org, 04 Jun. 2020. Web. 30 Nov. 2024. < https://repository.mouau.edu.ng/work/view/microbial-contamination-of-african-salad-sold-in-michael-okpara-university-of-agriculture-umudike >.
IHEMADU, IHEMADU. "Microbial Contamination Of African Salad Sold In Michael Okpara University Of Agriculture, Umudike." Mouau.afribary.org (2020). Accessed 30 Nov. 2024. https://repository.mouau.edu.ng/work/view/microbial-contamination-of-african-salad-sold-in-michael-okpara-university-of-agriculture-umudike