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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
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