Enumeration of Bacillus Cereus Form Food Sample Sold in Primary and Secondary School, Ilorin Metropolis

TABLE OF CONTENT

Title page                                                                      

Certification                                                                            

Acknowledgement                                                                  

Table of content                                                                     

Abstract                                                                                 

CHAPTER ONE                                                                     

Introduction and Literature Review

Aims and Objective

CHAPTER TWO                                                                     

Sterilization of Equipment                                                        

Sample Collection                                                                   

Laboratory Preparation of                                                        

Processing of Sample                                                              

Enumeration of Bacillus Cereus from                                       

Food Sample using Most Probable Number (MPN)                     

Culturing of Bacillus Cereus                                                     

CHAPTER THREE

Result analysis

CHAPTER FOUR

Discussion

Recommendation

Conclusion

References

CHAPTER ONE

INTRODUCTION AND LITERATURE REVIEW

         B. Cereus is a spore forming organism capable of developing at a whole range of temperature, PH and water activity values. (Barker et al; 2005) thus bacterium, frequency associated with food born disease can be found in the natural environment and isolated from various foods, including meat and meat production (Ahmed et al; 1983).

         Some of the enterotoxins produced by B. Cereus causes food born diarrhea, characterized as the “diarrheic syndrome” this syndrome can be associated with the productin of five different protein, haemolysine, enterotoxin and enteroxins, non haemolytic enteroxine cytotoxins, the symptoms last for a period of 12 to 24 hours and consist of abnormal pain, watery diarrhoea and nausea. It is believed that the enterotoxins are mostly produced in the small intestine of the individual (Ankolekar et al; 2009) food associated with outbreaks of B cereus diarrhoea fr4equency include protein rich foods and researcher’s have emphasized the importance of the presence of microorganism or its spores in meat and meat products for the occurrence of such outbreaks practices such as inadequate temperature during food processing are indicated as the main factors contributing to the spread of the microorganism in these foods, with the objective of investigating the growth of enterotoxin producing B. Cereus in processed meat, this study was carried out using cultures of the microorganism from different origin (Bernhard et al; 1978) it is frequently isolated from milk and dairy products (Ahmed et al 1983)  in milk B. Cereus causes a defect known as “bitty” cream or sweet curding. It is found in rice, rice products oriental dishes and ingredients (Blaky et al; 1980) a variety of foods have been implicated in food-poisoning (Johnson, 1984) frequently isolated from soil and