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Chapter One of Isolatioin and Characterisation of Bacteria Associated With Hawked Suya- Meat (Case Study of Enugu)
Abstract of Isolatioin and Characterisation of Bacteria Associated With Hawked Suya- Meat (Case Study of Enugu)
This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat, which 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 wereย then cultured on differentย 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 isolatedย were Staphylococcus aureus, Bacillus, lactobacillus, streptococcus and Escherichia coli. Most at thisย ย microorganisms isolated are pathogenic and are toxic when ingested in contaminated suya meat. They are capable of causing illness. For instanceย staphylococcus aureus produce airย exoticin and can withstand temperature of 1000c for 30 minutes. When ingested, if cause intoxication manifesting in 4-5 hours with acute diarrhoes vomiting and gastroenteritis lasting 6-8 hours.
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