Microbiological evaluation of meat sold by different meat seller in Oja Oba market in Ado Ekiti Department:Food Science Technology By: Ayodeji1224 Project ID: 8347 Rating: (5.0) votes: 1 Price:₦5000 Get the Complete MaterialAbstractThe study was conducted to investigate the microorganisms associated with the meat seller in Ado Ekiti. A total of eight (8) meat samples were collected from different meat sellers in Oja Oba, Ado-Ekiti. Meat, by their nature, are nutritious and easily metabolized and therefore offer suitable substrates for the growth and metabolism of microorganisms. The present study revealed the bacterial count ranged between 42 to 187 × 104 and the isolated micro-organisms from the meat. The contamination of the meat is caused by a high incidence of bacterial pathogens. Staphylococcus aureus, Streptococcus pyogenes and Bacillus cereus, were detected in spoiled meat. The presence of these bacteria on meat poses a serious threat to the health of consumers. Hence, there is an urgent necessity to minimise the contamination of meat sold in the market places by proper sanitation and inspection practices. Training should be given to meat handlers regarding food safety practices....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production and quality evaluation of cake produced from wheat flour and sweet potato flour»Effect of fermentation time on the quality characteristic of cassava flour