Isolation and Identification of Micro-Organism Associated With Vegetable Salad

ABSTRACT

Fresh samples of vegetable sald collected form different food outlet in Ilorin metropolis wer evaluated for bacteria loads, at a  temperature of 250c and the PH of the samples which is 3.7 using spread  plate agar diluteion method, the bacteria load ranges from 1.6x 104cfu/g to 11.5x104cfu/g  and faecal colifrom ranges from   1.6x 104cfu/g to    4.6x 104cfu/g associated with the salad  from majority of the samples, micro organism associated with vegetable salad  include, bacillus anthracis mycobacterium spp, Brucella spp, listeria , monocytogenis, yersima, enterolytia, clostridium , perfringens, Klebsiella spp and M. Paratuberculosis
TABLE OF CONTENT

Title page                                                                      i

Certification                                                                  ii

Dedication                                                                     iii

Acknowledgement                                                         iv

Abstract                                                                        vi

Table of content                                                            vii

CHAPTER ONE

1.1    Introduction                                       

CHAPTER TWO

2.1    Materials and method       

2.2    Media preparation                                               

2.3    Isolation and identification       

2.4    Aims and objectives

CHAPTER THREE

3.1    Results                              

CHAPTER FOUR

4.1    Discussion                                                          

4.2    Conclusion                                                          

References