Microbial Examination Of Jollof Rice Served In Michael Okpara University Of Agriculture Umudike

ABSTRACT

Safety of food is a basic requirement of food quality. A total of 10 samples of food (jollof rice) randomly purchased from ten different eateries in Michael Okpara University of Agriculture, Umudike Abia state, Nigeria, were brought into the laboratory for microbial analysis. Pour plate technique was used. Serial dilutions of the samples were used after one ml from each tube was pipetted into a nutrient agar plates and incubated for 24 hours at 37oC. The plates were examined for growth. Sub-culturing of colonies from the growth was done on bacteriological agar. All screened samples had levels of bacterial growth ranging from 1.0 X 104 to 9.0 X 106 cfu/ml. Staphylococcus aureus, Bacillus cereus, Salmonella spp, Escherichia coli and Shigella spp. were isolated and identified from the food sample. This study revealed that foods (jollof rice) are potential vehicles for transmitting food borne illnesses in Nigeria.

TABLE OF CONTENTS

Title page ﾿ i

Certification Page ﾿ ii                                                                                                                      

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of Contents                                                                                                                   v            

List of Tables                                                                                                                         viii

Abstract ﾿ ix

CHAPTER ONE: INTRODUCTION

1.0 ﾿ Background Study ﾿ 1

1.1 ﾿ Aims and Objectives ﾿ 3

1.2 ﾿ Significance of Study ﾿ 3

1.3 ﾿ Hypothesis ﾿ 4

1.4 ﾿ Scope of Study ﾿ 4

1.5 ﾿ Statement of Problem ﾿ 4  

CHAPTER TWO: LITERATURE REVIEW

2.1 ﾿ History/Origin of Jollof Rice ﾿ 6

2.2 ﾿ Preparation of Jollof Rice ﾿ 7

2.3 ﾿ Microbial Contamination of Jollof Rice ﾿ 8

2.4 ﾿ Staphylococcus aureus ﾿ 8

2.5 ﾿ Salmonella species ﾿ 9

2.6 ﾿ Eschrichia coli ﾿ 9

2.7 ﾿ Jollof Rice Spoilage and Preservation ﾿ 10

2.8 ﾿ Safety of Prepared Jollof Rice ﾿ 10

2.9 ﾿ Personal Hygeine ﾿ 10

2.10 ﾿ Food Control System ﾿ 11

CHAPTER THREE: MATERIALS AND METHOD

3.0 ﾿ Study Area ﾿ 12

3.1 ﾿ Sample Collection ﾿ 12

3.2 ﾿ Materials ﾿ 12

3.3 ﾿ Serial Dilution ﾿ 12

 3.4 ﾿ Media ﾿ 12

3.4.1 ﾿ Nutrient Agar ﾿ 13

3.4.2 ﾿ Mac-Conkey Agar ﾿ 13

3.5 ﾿ Culturing of Samples ﾿ 13

3.6 ﾿ Microbial Analysis ﾿ 14

3.7 ﾿ Enumeration of Microbial Population ﾿ 14

3.7.1 ﾿ Enumeration of Coliforms ﾿ 14

 3.7.2 ﾿ Enumeration of Staphylococci ﾿ 15

3.7.3 ﾿ Enumeration of Salmonella and Shigella Species ﾿ 15

3.8 ﾿ Isolation and Identification ﾿ 15

3.9 ﾿ Gram Staining ﾿ 15

 3.10.0 Biochemical Tests ﾿ 16

 3.10.1 ﾿ Motility Test ﾿ 16

3.10.2 Catalase Test ﾿ 16

3.10.3 Coagulase Tests ﾿ 16

3.10.4 Indole Tests ﾿ 16

 3.10.5 Sugar Fermentation Test ﾿ 17

CHAPTER FOUR: RESULTS

4.0 ﾿ Characterization and Identification ﾿ 18

CHAPTER FIVE: DISCUSSION AND CONCLUSION

5.0 ﾿ Summary ﾿ 23

5.1 ﾿ Conclusion ﾿ 23

Reference

Appendix