Antibacterial Activity Of Sweet Orange (Citrus Sinensis) On Staphylococcus Aureus And Escherichia Coli Isolated From Wound Infected

Click here to download our android mobile app to your phone  for more materials and others

COMPLETE PROJECT  MATERIAL COST 3000 NAIRA

   ORDER NOW

 GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER:  0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept :   ATM transfer , online money  transfer 

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line :  08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834,   The Project Title  You  Selected On Our Website , Amount Paid, Depositor Name, Your Email Address, Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need:  web design company in Nigeria   

Bulk sms company in Nigeria

More topics click here

ABSTRACT

The antibacterial activity of sweet orange(citrus smensin) on staphylococcus aureus and Escherichia coli isolated from would infection was studied. A total number of 100 wound sample were collected form different individual from different age range within 5-8years and examined,. The test organisms S auras and E coli were cultured separately on Nutrient and macconkey agar plate and incubated for 24 hrs at 37)c. the highest isolation of bacterial organisms was obtained in staphylococcus auras as 100 (32%) followed by Escherichia coli as 92 (29%) there were isolation of other organisms, Klebsiella species was 76 (24%) followed by pseudomonas 44 (14%) the average zone of inhibition of orange extract on S aureus was 1.8 mm and E. coli was 1.9mm also out of 100 person with S. aureus 72 showed sensitive to orange extract and out of 92 person with E coli 77 were sensitive to orange extract. The average zone of inhibition exhibited by these drug on S. aureus were 8.95mm for Drovid 6.74 mm for ciprofloxacin while on E coli the average zones of inhibition were 8.63mm for Drovid 6.67mm for Enythrompcin 4.47mm for anbtpicillin and 6.57mm for ciprofloxacin. The result of the sensitivity pathen of both orange extant and antibiotics on S aureus and E coli showed that some of the isolated organisms were susceptible while some were resistance to both orange extract and antibiotics. The result should that the zone of inhibition of the orange extract were minimal on both S. aureus and E coli when compared to the zone of inhibition of the tested antibiotics on both organisms through the inhibition level of orange extract invitro (outside the body) is minimal, its active ingredient vitamin C boosts the immune system invivo (insove the body) by increasing the production of B and T cells and other white blood cells including those that destroy micro organisms.

TABLE OF CONTENTS

CHAPTER ONE
1.O Introduction

CHAPTER TWO
2.0 Literature Review

CHAPTER THREE
3.0 Material and methods
3.2.1 sterilization
3.2.2 procurement of sweet oranges
3.2.3 extraction of orange juice
3.2.4 preparation of ourture media
3.2.5 plating technique (streak method) for the isolation of bacterial organisms.
3.2.6 Microbial containing and microscopic work
3.2.7 Biochemical tests for identification of bacteria’s isolates
3.2.8 Preparation of disc or sensitivity testing o the orange extract.
3.2.9 Sensitivity disc testing using sweet orange extract on isolated organisms.
3.2.10 Antibiotic sensitivity disc testing on isolated bacterial organisms.

CHAPTER OUR
4.0 Result

CHAPTER FIVE
5.0 Discussion
CHAPTER SIX
6.0 Conclusion and recommendation
7.0 Reference
8.0 Appendix
LIST OF TABLES

TABLE 1
Plate court according to sex and age of population sampled.
TABLE 2
Number of groups of bacterial organisms isolated according to sex and age of population sampled.
T5ABLE 3
Perlimical test carried out for the identification of bacterial isolates
TABLE 4
Biochemical test carried out for the identification of bacterial isolates
TABLE 5
Age distribution and number of isolated organisms from both sexes of population sampled
TABLE 6
Age distribution number and percentage occurrence of staphylococcus auraus Escherichia coli Klebsiella and pseudomonas
TABLE 7
Age distribution number sampled, total percentage of s auraus and e coli and percentage of other organisms.

LIST OF TABLES

TABLE 1
Plate count according to sex and age of population sampled
TABLE 2
Number of groups of bacterial organisms isolated according to ex and age of population sampled.
TABLE 3
Preliminary identification of bacterial isolates
TABLE 4
Biochemical test carried out for the identification of bacterial ISOLATES
TABLE 5
Age distribution and number of isolated organisms from both sexes of population sampled.
TABLE 6
Age distribution number and percentage occurrence of staphylococcus auraus Escherichia coli, Klebsiella and pseudomonas
TABLE 7
Age distribution Number sampled, total percentage of S auraus and E coli and total percentage of other organisms.

TABLE 8
Sensitivity disc testing of staphylococcus aureus and Escheriche coli using orange extract.
TABLE 9
Age range, number sampled and the average zones of inhitction of s aureus and coli on orange extract..
Table 10
Antibiotics sensitive disc testing on staphylococcus auraus and Escherichia coli.

CHAPTER ONE

INTRODUCTION
Sweet orange is a strum belonging to the plant family ruracea with a botanical name citrus simrnsia. They are berries but because or their unusual structure, they are called fresperidiums. Sweet oranges originates in southern China thousands of yeast’s ago. Now they are most popular and wide spread of the citrus fruits.

Citrus saneness (sweet oranges) can be grown is most parts of the tropics where than five months and where there is fairly even distribution of rainfall throughout the year. The trees can be grown from seed but its more usual to buy budded citrus sincensis from private nursery men or form official Agricultural sources.

Citrus saneness is a spreading ever green, some time spiny trees up to 12m fall with ovale elliptic leaves which are commonly 7-10cm long dark green and routed at the base. They are carried on short articulated petioles with very narrow wins. The leaves are strongly scented the white sweet smelling flowers are smaller than those of the group. The rounded fruits are up to 12cm in diameter. Deep yellow to orange or in humict climate remaining green when ripe. Sweet oranges (citrus saneness) are trotrical crops. They are also annual crops (Cobley 1976)

In a typical sweet orange, the excerpt and mesa carp are leathery and protect the juicy inner tissue deceived from the endocarp from damage and desiccation. The epidermis of the fruit has a thick cuticle and varying number of stomata, the excerpt or flavedo is a layer of irregular photosynthctically active parenchyma cells which is green in young fruit and becoming orange or greenish when they nature.

The mesocarp is thicker than the exocarp and consists of inter cellular space. The mesocarp is know as the albedo. It is rich in vitamin C sugar cellulose and in pectin. The mesocarp and excarp together form the bird of the fruit. The center of the fruit is occupied by the development carpels of the ovary which are disposed around the pithy axis in form of several closely packed segments. Each segment develops from a single carpal and is surrounded by thin, transparent endocarp or “ray” form which multi-cellular hairs grow to fill each segment. Each huge cell or pulp vesicle of these hairs fills with juice and they form the edible part of the fruit for which the crops are grown. The seed lies on axle placenta close to the central axis and in the nature fruit is about 40- 45 percent juice 30 percent rind and 30 percent pulp and seeds which taken together consists of about 90 percent water 5-10 percent sugar 1-2 percent petunias various acids, essential oil proteins and minerals.

Generally the fruit contains 80-90 percent of sugar and acids with relative proportion varying between other species of citrus. Citric acid is the abundant acid in the sap. Pectin in the juice gives it a cloudy colloidal appearance. Cilrus nsinensis contain mineral salts, glycosides, small amount of protein and vitamin (cobley 1976) it is a good source of cirus are citrus paradisc (grape fruit) citrus limon (lemon) citrus aurantatifolia (lime) citrus aurantinum (sour orange) citrus reticulate (tangermie and maudanine) citrus grandis (pummelo) and citrus medical (citron) The sugar and acids vary between species.
The medical potency of sweet orange (citrus smeasin) is due to its high content in vitamin C which is believed to stimulated the production of white blood cells, primarily neutrophib, which attack foreign antigens such as bacteria and viruses. It also boost the body’s production of antibodies and interferon, the protein that helps protect us from viral invaders and cancer cells. (Uddoh, 1998).

The importance of vitamin C from citrus fruits in prevention of scurvy was scientifically proven in 1756 by John Lind (Rudolph et al 1978)
The skin is normally an effective barrier to pathogens, but skin may be broken example by wounding, surgery or the “bites” of insects etc. Wounds may admit any of the variety of potential pathogens capable of causing systemic disease (disease affecting the entire body) or localized disease. Bacterial pathogens can enter via “bites” (singleton 1995). Marmoin et al (1973) state that there are many organisms associated with wound infections, which are, propionibacterium, Klebsiella, staphylococcus, Escherichia coli etc. superficial infection are skin pustutes, boils, carbunictes, impetize, penphigus, neonatorum, sycosis barbae, paronychia styles, blepheritis and conjunctivitis” infections of accidental and surgical wounds.

STATEMENT OF PROBLEM
Most wound infections are infected by staphylococcus aureus and Escherichia coli and other micro organisms (Bhata et al 1998) vitamin C is said to play important role in protection agaisnt bacterial and viral infection (Okaka et al 2002). The uptake of orange juice which is rich in vitamin C stimulates the production of white blood cells premarily neutrophils which fight agiasnt bacteria and virus and speeds the healing of wound (Rudolph et al 1978).

Continue reading Antibacterial Activity Of Sweet Orange (Citrus Sinensis) On Staphylococcus Aureus And Escherichia Coli Isolated From Wound Infected →

An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat)

Click here to download our android mobile app to your phone  for more materials and others

COMPLETE PROJECT  MATERIAL COST 3000 NAIRA

   ORDER NOW

 GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER:  0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept :   ATM transfer , online money  transfer 

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line :  08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834,   The Project Title  You  Selected On Our Website , Amount Paid, Depositor Name, Your Email Address, Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need:  web design company in Nigeria   

Bulk sms company in Nigeria

CHAPTER ONE
1.0 Introduction
1.1 Suya as a traditional meat
1.2 Aims and objectives

CHAPTER TWO
2.0 Literature Review
2.1 Function Of A Package Meat And Meat Prodcut
2.2 Different Packaging Materials And Their Properties
2.3 Processing Of Suya
2.4 Methods Of Proximate Analysis
2.5 Results Of Proximate Analysis

CHAPTER THREE
3.0 Recommendation
3.1 Use Of Different Packaging Mateiral In Industry
3.2 Use Of Aluminum Foil As Packaging Material
3.3 Metal Cans As Packaging Materials
Conclusion
References

CHAPTER ONE

1.0 INTRODUCTION
Meat is a flesh of animals consumed for foods. In the topics, the bulk of the meat consumed is derived from cow, sheep, cattle, pigs, camel etc. The other aspect of a dead animal such as the offal’s (kidney, liver, intestine etc) and the skin are often consumed, but one not termed meat; which ever part of it is meat is usually consumed for its high quality protein content essential for body growth and repairs.
The proportions of meat derived foods that one consumed are related to the general, affluence of the society in which he lives. Meat consumption in the developed countries is more than in less developed countries is more than in less developed countries. Ihekoronye, A. I and Ngoddy, P.O. (1985)

The most common meat product include Beef (cow), pork (pig), mutton (sheep) and they are commonly used in making sausages, burgers, meat rolls suya meat and sometimes, they are eaten like that. The food technologist is not only interested in those products, but also mostly interested in the process leading to the slaughtering of animals final quality of meat or meat product is usually influenced by both.

SLAUGHTER FACTORS AND THE INITIAL HEALTH OF THE ANIMAL

Animal for slaughtering must be healthy and usually not so old. This requirement is necessary if a high quality product is to be obtained.
Suya is popular roasted and smoked sliced beet product, suya is a traditional meat product originating from the Northern part of Nigeria; and it has gained considerable acceptability and popularity in the south too. It is produced by community meant into straws and passing with slight pressure through sticks. The meat is sprinkled with spices, groundnut oil, dry pepper and heat treated by a process involving dry cooking (roasting) by heat from a burning wood or charcoal. Kafidiya, O.O. (1981)

Suya meat is an ideal source of animal protein and its inclusion in a balanced diets should go a long way towards improving nutrition, but technological problems need to be overcome before the product can be successfully and safely processed, packaged and presented to the consumer Igene, J. O. (1982).
Increased demand for convenience foods has resulted in expansion of the processed meat industry. The consumption of suya has been accelerated, especially in southern Nigeria. The traditional method of producing suya is processed with the view to effecting some modifications where necessary to improve hygiene, palatability, characteristics and shelf stability. Kafidya, O.O (1981).

The recent up range of food prices in Nigeria has been the result of a number of complex circumstances, both domestic and international.
A substantial amount of the diet protein in the nation is obtained from crops. The level of animal protein in take is only about 17 percent of this total protein consumed by the average Nigerian, which is far from minimum recommended this situation could be improved by developing the food processing sector, especially meat and meat products.

The high quality of meat protein is well established and is essential in the maintenance to a healthy population. Development in the quantitative as well as qualitative production of suya could have a remarkable impact on the animal protein nutrition in Nigeria in view of the diverse and cheap sources of raw materials for suya processing. Suya is within the reach of most members of the population due to its unit price and as such contributes to a growing proportions of the much needed animal protein.

The process of economic development in any society pre-surposes a structural and social transformation of immense proportions such a transformation requires changes in the attitudes of people, changing the techniques of production and changes in preferences. Consumers expect amongst other things that the food available to them be cheap, clean, safe, unadulterated, reasonable priced and handled under sanitary conditions; for this to be possible, systematic machinery needs to be developed so that the technological demands of the products as well as consumer are satisfied.

A prime source of long term productivity gains is technological innovation. New methods, new materials and new machines contribute to a faster rate of gain in output per man hour. Rapid organization has continued to raise income in the nation and has led to the changes in the nation an has led to the changes in the nature of demands for food with growing emphasis on convenience food such as ‘suya’. A revolution in the aesthetic qualitative and quantitative production of suya is one way by which Nigerian improves the level of protein nutrition of its people.

In many of the major urban area of the country, the number of suya meat, the number of suya meat has increased tremendously over the past decade, while consumption has become improved with respect to ethnicity, re4lijorn, socio- economic factor or sex. Unfortunately, however, suya production is still at its technology standard, in which the production me4thords that have been in use for the past generation are yet to be replaced or modernized to cope with increasing demand.

AS demand for improve suya becomes apparent, there is a need to focus more attentions on the search for ways to reduce the drudger in the suya industry. While government and foundation have expended millions of naira on research over the years to improve productivity of agriculture’s, research expenditure in the area of suya processing, packaging, storage and distribution has been non-existence, and the reason can be advanced for this phenomenon, it can be argued that the decision to transform any mode of production is basically economic. Such dissension involves:

i) Availability of a more efficient production method.
ii) Calculation of the real benefit to be gained by effecting the change.
Although millions of people may be engaged in the production of suya, the industry has a slow rate of growth. At the moment, knowledge about the economic of the current procurement and production methods is the suya industries are non-existent. Nor is there any adequate scientific information abuo9t the nutritional and health effects of suya meat. No information exists as the health hazards or otherwise which is increased consumption of the product might stand foe the consumption population.

In fact, in the recent study by Igene and Mohammed (1981), it was reported that 74 percent of those surveyed expressed great dissatisfaction regarding the unhygienic conditions prevailing in the places where suya is processed and dispensed to consumers and 84 percent of those surveyed strongly believe that suya processed and dispensed in unhygienic surroundings could cause serious health bazaar risks to consumers. This is the big image problem of suya amongst the enlightened Nigerians (who incidentally could spend much money on suya but turn their back on the product for sanitary reasons).

THE MAJOR AREAS IN WHICH RESEARCH IS URGENTLY NEEDED INTO MANY ASPECTS OF SUYA PRODUCTION
Although, technical progress is the key to increasing food production. Information is necessary on research into many aspects…

For more topics click

Continue reading An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat) →