Micorobial Examination Of Fried Rice Sold In Fast Food Joints

(A CASE STUDY OF MR BIGGS, OKPARA AVENUE ENUGU)

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ABSTRACT
Fried vice is one of the major dishes prepared and sold in fast food joints mainly because, it is delicious and the ingredients used in its preparation make up a substantial portion of the human diet.
This work is centered on thorough microbial examination of fried rice sold in fast food joints. Samples of fried rice were collected from Mr. Biggs Okpara Avenue Enugu, and analysed by homogenizing the samples, six-fold serial dilution was carried out by using the supernatant. Tube 5 and 6 were plated out on the surface of the media:, Nutrient agar, Mac Conkey agar and potato-dextrose agar were used in both the streak plate and pour method respectively, the plate were incubated at 370c for 24hours.

Bacterial organisms such as streptococcus 5pp, salmonella spp, shiqella 5pp and staphylococcus 5pp, the average viable count shows that salmonella 5pp and staphylococcus 5pp are the major cause of food poisoning and food infection. The extent of contamination of fried rice with undesirable bacterial organisms depends on a number of factors such as the water for washing, working skill, habits and the personal hygiene of food handlers.

 

 

TABLE OF CONTENTS
CHAPTER ONE
1.0 Introduction 1
1.1 Use of Fried Rice Man 4
1.2 Objective of the Study 4
1.3 Statement of Problem of the Study 5
1.4 Justification of the Study 6
1.5 Limitation of the Study 6

CHAPTER TWO
2.0 Literature Review 7
2.1 Historical Review (Mr. Biggs)
2.2 Food Contamination 8
2.3 Pathogenically of Bacteria 11
2.4 Food Poisoning 12
2.5 Food Infection 12
2.6 Sources of Food Contamination 15
2.7 Personal Hygiene for Food Handlers 17

CHAPTER THREE
3.0 Methodology Three 19
3.1 Materials 19
3.2 Method 19
3.2.1 Source of Sample 19
3.2.2 Sterilization 19
3.2.3 Preparation of Culture Media 21
3.2.4 Homogenization of Fried Rice Sample 21
3.2.5 Analytical Technology Used 21
3.2.6 Streak Plating 22
3.2.7 Pour Plate Technique 22
3.2.8 Identification and Characterization of Bacterial Isolates 23
3.2.9 Morphological Characterization 24
3.3 Biochemical Test for the Identification
of Bacterial Organisms 26
3.4 Catalase Test 26
3.5 Slide Coagulase Test 26
3.6 Sugar Fermentation Test 27

CHAPTER FOUR
4.0 Result and Discussion 29
4.1 Results 29
4.2 Discussion 37

CHAPTER FIVE
5.0 conclusion and recommendation 41
5.1 Conclusion 41
5.2 Recommendation 41
Reference 43
Appendix 46

 

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LIST OF TABLES
Table 1: Plate Counts of Fried Rice Inoculated in Nutrient Agar.
Table 2: Plate Counts of Fried Rice Inoculated in Mac Conkey Agar
Table 3: Plate Counts of Fried Rice Inoculated in Potato Dextrose Agar.
Table 4: Plate Counts of Leafy Salad Vegetable Inoculated in Nutrient Agar.
Table 5: Plate Counts of Leafy Salad Vegetables Inoculated in MacContay Agar
Table 6: Plate Counts of Leafy Salad Vegetables Inoculated in Potato Dextrose Agar.
Table 7: Biochemical Test for the Identification of the Isolated Bacterial Organisms.
Table 8: Morphological Characteristics of Bacterial on Culture Media.

 

LIST OF FIGURES

Table 1: The Effect of Temperature on Bacterial Growth.
Table 2: Six Fold Serial Dilution.
Table 3: Selected Representation of Bacterial Isolates.

 

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CHAPTER ONE
INTRODUCTION

1.0 BACKGROUND INFORMATION
Rice (Oriya Sativa) is cultivated in swampy fields in many tropical countries where it is used mainly for human food. It occurs as a grain whose main structural feature consist of the scuhelum, starchy endosperm, hull, aleuvoue layer and fused pricing. The composition of rice diffuse with the variety, nature of the soil, environmental condition and the fertilizer applied. (Ihekororiye and Ngoddy 1988). About 85 percent of rice consist of carbohydrate, while the fat content is low, most of these are contained in the endosperm and are removed in the process of milling. The protein content of milled rice is low, but when simonize, a chemical mixture of fertilizer is applied to flooded soil at flowing, this increases the percentage of protein in the rice grain, but will lead to decrease in grain yield (Alverlino and Miller 1970). The protein content of rice is comparable with that of other cereals (especially wheat) in composition, although rice is lower than wheat in total protein. Rice does not contain sufficient amounts of certain amino acids to provide for the requirement for human consumption.
Rice compares favourably with other cerevls, because the protein content is high about 96.5 percent of the nutritive value of the protein, depends on its amino acid content which varies. The main protein is onyzenin which is rich in arginue, but poor in hysine and theonnie, but methionine is mractically absent (lawis 1974) Kano et al (1968), pointed out that since rice is usually polished before consumption, the location of the protein in the grain may be an important factor in rice selection, preference should be given to varieties with deep seated protein rich layers, which will not be easily removed through milling. The percentage of starch in rice about 80 percent and is a mixture of amylose and anylopectin. The proportion of these two starches has much to do with cooking and eating avalites of rice. The higher the proportion of amylose, the drier more separated the grains will be after cooking while glutinose rices are essentially 100 percent amylopectin (Ihecoronye and Ngodly 1985).

The lipid content of rice are concentrated in the bran and polish fractions. Rice is lacking in vitamins A, D, an C , but it does contain small amounts of thiamine, riboflarin and reiacin. The level of these vitamins are consldeably higher in brown rice than in polished rice, because the B- complete vitamins are concentated cansphy in the bran and qerm, which are removed by milling (Bor 1972). The vitamin E content of hole rice is considerable, while honked rice has a hihg percentage of vitamin B. due to the minimum amounts of these essential vitamins in rice, rice do contain sufficient requirements for human consumption, hence often inqredients are introduced into the various preparation of rice to supplement and increase the nutritional requirement.

Rice is general consumed as a whole grain and not as a milled flow, its processing is relatively simple, the grain is usually cleared and dehnoked, them scared and polished. It can be made quick cooking or almost instant in terms of preparation time. This is done by pre-cooking the grain to gelatinize the starch and then drying the rice under suitable conditions that will give it an expanded internal structure for quick absorbtion of water during subsequent preparation (Hawrie 1974). Since rice is a bland food, it is prepared in many ways and with many Harous and ingredients in many countries. Fried rice is one of the major and favourite dish sold In fast food joints. It is delicious and of high demand because the ingredients used in its preparation make up a substantial portion of the human diet. Some of the major ingredients used in its preparation include: cabbaque (Brasssica oleracea), spniach (Spinacia oleracea), onious (Allium cepa), letrice (Latica sativa) etc. These ingredients are excellent sources of vitamins A and C, calcium, iron, phosphous and potassium

 

1.1 USE OF FRIED RICE TO HUMAN.
Fired rice is high demand in fast food joints because lenfy salaid vegetables used in its preparation, contribute to the diet because then are excellent sources of vitamins A, C, calcium, phosphorus etc and also contribute towards the maintenance of malthful weight levels as well as aiding the digestive process.

 

1.2 OBJECTIVE OF THE STUDY
The general objectives of this study is to carry out thorough microbial examination of tried rice sold in Mr. Biggs Okpara Avenue, Enugu. The specific objectives are to:
1. Determine the microbiological safely of fried rice sold in fast food joints.

 

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PRODUCTION OF DEODORANT (AIR REFRESHING) FROM LOCAL PLANT MATERIALS.

 

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ABSTRACT
This study was carried out principally for the production of deodorant (Air refresher) from perfumery oil/ fragrance i.e. odor ferrous essential oil to match and conyzete with one produced from abroad.
Deodorant is a substance used in controlling odour and hides unpleasant smells.
The method generally used in this work is first the extraction of the perfuming oil/ fragrance i.e. odorless essential oil from local plant materials and then mixing of the substances. After which it was allowed to stand for twenty-four hours and stirred for proper mixture. The product is much higher efficient than the individual oils. And it is cheaper to operate from this project. It is quite possible to harness our natural endowment that would compete prodigiously with one produced abroad.
Hence our environment including homes, cars, hospital, toilets etc will be totally refreshed and the need to import deodorant will be avoided.

PRODUCTION OF DEODORANT (AIR REFRESHING) FROM LOCAL PLANT MATERIALS.

TABLE OF CONTENT

CHAPTER ONE
1.0 Introduction 1
1.1 Aim/ objective 2
1.2 Statement of problem 3
1.3 Justification of the study 3
1.4 Limitation of the study 4

CHAPTER TWO
2.0 Literature Review 5
2.1 Chemistry of air refresher 7
2.2 Compounds used as deodorants 12
2.3 Characteristics of an ideal air refresher 13
2.4 Classification of perfumes used in air refresher 14
2.5 Causes of odour 16
2.6 Principles guiding the most common and effective
odour control method 17
2.7 How air refreshment / deodorizers works 18
2.8 Factors that affect the activities
of air refreshers (deodorant). 20
2.9 Users of air refreshers 21
2.10 Brief description of the materials used 21

CHAPTER THREE
3.0 Methodology 25
3.1 raw materials and equipment used 25
3.2 Method of extraction 26
3.3 Formulation 30

CHAPTER FOUR
4.0 Results and discussion 32
4.1 result 32
4.2 Discussion 32
4.3 Observation 33

CHAPTER FIVE
5.0 Conclusion and recommendation 35
5.1 conclusions 35
5.2 Recommendation 36
Reference 37

 

 

CHAPTER ONE

1.0 INTRODUCTION
The world deodorant is substance used in controlling odor and wide unpleasant smells especially those of the body and environment. It is related to the Latin word perfumery ( to fill with smoke). Since it was found in a mixture of finely grounded spices field together by myrrh.
Deodorant was first developed by John Jayeo in 1817, which it was declared that resin soap could be dissolved to a clear solution in tarals or creosole to form a black deodorant fluid. Later on in 1987, damman a german scientist presented a method for preparing laysol a disintectant which follow in the category of deodorant containing a high proportion of phenols in soap solution which gave on dilution a clear solution in distilled water.

 

Deodorant is as result of heterogeneous mixture of different chemical substance, which retain a portion of the odorless principle, which can be blended by a vehicle, solvent and fixatives. But we have two kinds of deodorant which include body deodorant example perfume and environment deodorant, which is air refresher.
In order to produce a deodorant, many factors have to be considered. They include;
1 concentration
2 Organic matter
The deodorant has to be such that its concentration is such that it performs its specific function under the stated condition in the presence of organic matter.

MORE TOPICS

1.1 AIM AND OBJECTIVE
This work is aimed at developing an economic and indigenous way of producing

 

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PREVALENCE OF MALARIA PARASITE AMONG PREGNANT WOMEN

(A CASE STUDY OF NIGER FOUNDATION HOSPITAL ENUGU)

 

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CHAPTER ONE
1.0 INTRODUCTION
1.1 Background of the Study 1
1.2 Statement of the Problem 4
1.3 Objectives of the Study 4
1.4 Research Question 5
1.5 Significance of the Study 5
1.6 Delimitation of the Study 6
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 Causes of Malaria 8
2.2 Pathology and Pathogenesis of Malaria in Pregnancy
11
2.2.1 Planted and Immune Invasion 13
2.2.2 Low Birth highlight (LBH) 16
2.2.3 Preterm Delivery and Intrauterine Growth Retardation (IUGR). 17
2.3 Material Nutrition and Malaria in Pregnancy 18
2.4 Epidemiology of Malaria in Pregnancy 19
2.5 Control of Malaria 22
2.6 Intermittent Preventive Treatment (IPT) 26

CHAPTER THREE
3.0 MATERIALS & METHODS 28
3.1 Materials (See Appendix)
3.2 Study Area 28
3.3 Collection of Blood and Preparation of Blood Films
29
3.3.1 Examination of Blood Films 30

CHAPTER FOUR
4.0 RESULT 31

CHAPTER FIVE
DISCUSSION, CONCLUSION AND RECOMMENDATION
5.1 Discussion 35
5.1.1 Parity Prevalence 37
5.1.2 Age Prevalence 38
5.2 Conclusion 39
Recommendation 40
References 42
Appendices 48
LIST OF TABLES
Table 1: Prevalence of Malaria Parasite Among Pregnant Women Based on Gravidity 31

Table 2: Prevalence of Malaria Parasite in Pregnant Women Based on Trimester 33

Table 3: Prevalence of Malaria Parasite in Pregnant Women Based on Age 34

LIST OF FIGURES
Fig. 1: Live Cycle of Plasmodium Parasite 6B 9

Fig. 2: Bar Chart of Relationship Between Percentage of Pregnant Women Infected with Malaria Parasite and umber of pregnant Women Sampled by Gravidity 32

Fig. 3: Bar Chart of Relationship Between Malaria Infection and Age of Pregnant Women ……………… 34

 

ABSTRACT
A survey designed to determine the true prevalence of malaria among pregnant women in Enugu metropolis, a case study of Niger Foundation Hospital Enugu Southeastern Nigeria. A total of 200 pregnant women were recruited into this study. Blood smears stained with Giemsa (1/10 dilution) were used for malaria diagnosis by light microscopy. Malaria infection during pregnancy present mostly as asymptomatic infection. A total of 35.0% were positive while 65.0% were negative. The prevalence of malaria on the parity levels showed that primigravidae had the prevalence rate of 41.9% while multigravidae had the prevalence rate of 27.8%.The age prevalence of malaria showed that 19 – 23 years had the highest prevalence rate of 46.2%. However, all these were statistically significant.
CHAPTER ONE
1.0 INTRODUCTION
Malaria is a disease that is caused by a parasite, a living thing that lives and feeds on another living thing without helping its host in any way. The parasites that cause human malaria are tiny, single-celled creatures known as protozoa of the genus plasmodium. Four species are involves Plasmodium vivax, Plasmodium falciparum, Plasmodium malariae, and Plasmodium ovale, of these, Plasmodium falciparum is the most commosn and the deadliest and the most virulent in Africa. Malaria parasites are spread to humans by the bite of an infection vector, the female anopheles mosquito. Such mosquitoes are found in almost all countries in the tropics (region around the equator) and subtropics (region just beyond the tropics) (Izenberg et al 2008).
Malaria disease is known to affect a high population of people.

Women particularly pregnant women and children, aged 0.5 are among the worst hit by the mosquito borne ailment. Latest WHO estimated that there are 300 – 500 million cases of clinical malaria per year with 1.4 – 2.6 million deaths mainly among African children. Most of these deaths are attributed to infection with P. falciperium and occur among children and pregnant women in the developing world (WHO 2004).

Each year, 25 million African women become pregnant in malaria endemic area. Malaria infection during pregnancy is a major public health problem in tropical and subtropical regions throughout the world. It increase the risk of low birth weight (<2500mg), infant mortality and morbidity during the first year of the life by inducing intra-uterine growth retardation, pre-maturity and infant anemiae (Nosten et al 1994).

Malaria is known to impair growth in children, it causes weakness, mental apathy, abortion in pregnant women as well as maternal anemia. It slows down economic development (Adam, 2005), the presentation of malaria during pregnancy varies according to the pre-existing immunity of the malaria. Women living in low malaria transmission have little immunity to malaria which causes severe syndrome, such as cerebral malaria and preliminary edema. It is generally assumed that due to the acquisition of significant levels of anti-malaria immunity in areas of stable transmission, parasitemia pregnant women are rarely symptomatic and that severe disease or death from malaria is extremely unusual (Shulman, 2003).
In order to decrease the increase of morbidity and mortality particularly in pregnant women, control measures depends upon elimination of mosquito breeding places, personal protection against mosquitoes, suppressive drugs for exposed persons, and adequate treatment of cases and carriers (Jawetz et al 2004).

1.2 STATEMENT OF THE PROBLEM
Malaria is endemic in Nigeria and pregnancy increases the susceptibility of this infection. One of the most common complications of malaria in pregnancy is anemia which also has a negative impact on the outcome of..

 

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ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION

 

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CHAPTER ONE: INTRODUCTION
1.1 Background of the Study
1.2 Aim and Objectives of the Study
1.3 Significance of the Study
1.4 Statements of the Problem
1.5 Limitations of the Study
CHAPTER TWO
2.0 Literature Review
2.1 Properties and Characteristics of Yoghurt
2.2 The evolution of Yoghurt
2.3 Process and manufacture of Yoghurt

CHAPTER THREE
3.1 Materials and Methods for Yoghurt Production

CHAPTER FOUR
Conclusion and Recommendation
References

 

CHAPTER ONE

Yoghurt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio. S thermophilus enjoys a faster growth than L hulgricus. It adds flavours and aroma to the yoghurt, though both organisms in association produces lactic acid but acetaldehyde and dimethyl propanol, the chief favour component of yoghurt is produced by L bulgaricus.

1.1 BACKGROUND OF THE STUDY
Every producer be it private or public more especially profit making has objectives in mind to achieve, some of which are to sue a process/method that is convenient and hygienic for himself, workers and to the final consumer of his product (yoghurt).
Lack of research has landed many producers of yoghurt into confusion on the method and process of producing yoghurt, thereby producing a substandard yoghurt which may not meet the taste of the consumers like “mouth feel and appearance”. They need to know the various methods and different materials that are used in yoghurt which will improve its general quality.
Moreover whichever method that is chosen must be economical in all aspect, so that the producers will have some profit after calculating the cost and the products retail price will not be too much for the average consumer to afford.

1.2 AIMS AND OBJECTIVES OF THE STUDY
Many producers of yoghurt are confused on the methods and process of producing yoghurt, consequently, producing substandard yoghurt which may not meet..

 

 

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ANTIBACTERIAL ACTIVITY OF HONEY ON Staphylococcus aureusEscherichia coli and Streptococcus pyogen

ISOLATED FROM WOUND

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CHAPTER ONE
1.0	Introduction	1
1.1	Aims and objectives	3
CHAPTER TWO
2.0	Literature review	5

 

 

 

 

 

 

v

 

2.1	Wound infection		8
2.2 Definition of honey			9
2.3		Local test for honey	13
2.4		Classification of honey	14
2.5		Preservation of honey	16
2.6		Properties and active ingredient of honey	17
2.7		Mode of action of some antibacterial substance
		present in honey	20
2.8		Clinical conditions for treatment with honey	22
2.9		Honey as an antimicrobial agent	24
2.10		Practical consideration for the clinical use of honey	27
2.11		Adverse reaction of honey	28
2.12 Research on honey			29

 

 

 

 

 

 

vi

 

CHAPTER THREE
3.1	Source of Sample	32
3.2	Sources of honey	32
3.3	Identification of organisms	32
3.4	Gram Staining	33
3.5	Indole test	34
3.6	Catalase test	34
3.7	Coagulase test	35
3.8	Antibacterial sensitivity test	35
	CHAPTER FOUR
4.1	Result	37

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

vii

 

CHAPTER FIVE
5.1	Discussion	40
5.2	Conclusion	42
5.3	Recommendation	43
REFERENCE		44
Appendix 1		51
Appendix 2		54

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

viii

 

	LIST OF TABLES
Table 1	– Composition of honey	13
Table 2	– Result of Biochemical tests	25
Table 3	– Inhibition of honey from Enugu North (Nsukka)	26
Table 4	– Inhibition of honey from Enugu South (Ugwuaji)	26

 

 

 

 

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ABSTRACT

 

Antibacterial activity of honey obtained from two different locations in Delta State (Abraka & Obiaru) Nigeria on Staphylococcus aureus, Escherichia coli and Streptococcus pyogens isolated from wound was studied. Agar well diffusion method was used to determine the antibacterial activity of the honey on the test microorganisms. The result revealed that the two honey samples have heavy antibacterial activities against the test organisms and zones of inhibition were obtained showing high antibacterial activity. The antibacterial activity increased with increase in the concentrations and honey from Abraka produced a high antibacterial activity (clearer zone) on staphylococcus aureus and Escherichia coli at all concentration and moderately for streptococcus pyogens. The use of honey as a therapeutic substance has been rediscovered by the medical profession on more recent times, and it is gaining acceptance as an antibacterial agent for the treatment of ulcers and bed sores, and other infections resulting from burns and wounds.

 

CHAPTER ONE

1.0 Introduction

Infections and other health related problems have been of great concern to human beings and chemotherapy is the main approach in the treatment of such conditions. Investigation into the microbial flora of wound began in the late 19^th century and since then; improvements in techniques have facilitated the recovery, identification and enumeration of a wide variety of microbial species. Most wounds support relatively stable polymicrobial communities (Bowkler, et.al; 2001) often without signs of clinical infection (Hansson,et al; 1993).

 

However, potential pathogens may be present and the delicate balance between colonized wound and an infected wound depends on the interplay of complex host and microbial influences (Emmerson, 1998). The development of wound infection has deleterious effect on

 

 

 

 

 

 

 

1

 

 

patients by causing increased pain, discomfort, inconveniences and can lead to life threatening conditions or even death.

 

Major challenges encountered with antibiotics in clinical use are resistance to antibiotics which leads eventually to failure of the treatment (Blair 2004). Infectious diseases are known to be treated with herbal remedies throughout the history of mankind; even today, natural substances continue to play a major role in primary health care as therapeutic remedies in many developing countries (Jonathan, et.al; 2007). Over the years, there have been reports of the production of more potent antibiotics e.g. third and fourth generation of cephalosporin by pharmaceutical companies which are not readily available and expensive. Problems of various antibiotics include low efficacy, side effect which has lead investigations into natural and potent antibacterial seeming to be the right step to take. The invasion of pathogenic organism is on the rise as a result, effects are been made to develop antibacterial agent from natural sources for better

 

 

therapeutic effect (Gills, 1992). The therapies have drawn the interest of both public and medicinal communities. Current research has been focused on herbal and aromatherapy product. However, a number of their product such as honey has shown therapeutic promise.

 

The presence in honey of various inhibins as described by (Doid and Dzaio, 1937) has been reported by several investigators. Honey was used to treat infected wound as long as 2000 years ago before bacterial were discovered to be the cause of infection in c.50 AD,

 

Dioscorides described honeyandhollow as be ulcers” 1959)(Gunther,.Morerecently,honey has been reported to

 

have an inhibitory effect to around 60 species of bacterial including aerobes and anaerobes, Gram positive and Gram negative (Molan, 1992). The current prevalence of the therapeutic use of ancient remedies, include honey committee on science and technology.

 

1.1 Aims and objectives.

 

 

1. To determine antibacterial potential of honey.

 

 

 

 

 

3

 

2. To investigate the mechanism of antibacterial action of honey

 

To determine…

 

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