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