EVALUATION OF MICROBIAL PROFILE OF PRAWN AND LOBSTER SAMPLES

EVALUATION OF MICROBIAL PROFILE OF PRAWN AND LOBSTER SAMPLES

Project Details

EVALUATION OF MICROBIAL PROFILE OF PRAWN AND LOBSTER SAMPLES


45 Pages, Chapter 1-5
Ms Word

08062235854

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Description

Prawns and lobsters are very good sources of animal protein, they are most common in European and American countries. The short supply of animal protein in Nigeria to a level almost beyond the reach of the low income earners has also made sea foods such as prawns, fishes, shrimps and other cheap crustaceans an alternative source of animal protein which should be deeply harnessed. This project research however is aimed at evaluating the microbial profile of fresh prawns and lobsters obtained from a major market in Ijebu-Ode, Ogun State. Eight samples of prawns and six samples of lobster were obtained. Microbial evaluation and risk assessment of these fresh prawns and lobsters was done in the  laboratory and this evaluation was done using Nutrient Agar (NA) and Potato Dextrose Agar (PDA) to isolate bacteria and possibly fungi respectively. The total bacterial counts (cfu/g) for all these samples ranged from 1.8 x106 to 6.3 x 106. The microorganisms isolated and identified in the samples implies that the bacteria families: Staph. aureus and E. coli (21.4% each) dominated the samples while there were no traces of fungal growth in the cultured samples. The isolated bacteria have been implicated in various health risks such as food poisoning, food spoilage and medical complications. The health implication to consumers and the public health importance was also revealed in the study. Conclusively efforts should be made by relevant organizations on formulations and enforcement of laws to promote proper harvest and storage techniques among dealers of crustaceans and sea foods in general.

TABLE OF CONTENTS

Chapter One                                                                                                             

1.0       Introduction

1.1       Aim

1.2       Objectives

1.3       Justification

1.4       Significance of the Study

Chapter Two: Literature Review

2.1       Prawns

2.1.2    Characteristics of Prawns

2.1.3    History of prawns

2.1.4    Popular Types of Prawns

2.2       Lobsters

2.2.1    History of Lobsters

2.2.2    Distribution, Habitat and Stock Structure

2.2.3    Morphology

2.3       Nutritional Values of Prawns and Lobsters

2.4       Foodborne Diseases Related To Crustaceans.

2.4.1    Listeria

2.4.2    Salmonella.

2.4.3    Panulirus Argus Virus 1 (PaV1)

2.4.4    White Spot Syndrome Virus

2.4.5    Shell disease

Chapter Three: Materials and Methods

3.0       Collection of Samples

3.1       Laboratory analysis

3.1.1    Preparation of materials

3.2       Microbiological evaluation

3.3       Isolation and Enumeration of Micro-organisms.

3.3.1    Total Bacterial counts (Cfu/g)

3.3.2    Preparation of Pure Culture

3.4       Identification of Isolates

3.4.1    Grams Staining Techniques

3.4.2    Motility Test

3.5       Biochemical Tests

3.5.1    Catalase Test

3.5.2    Coagulase test

3.5.3    Oxidase test

3.5.4    Indole test

Chapter Four            : Results

4.1       Microorganism Recovered from the Prawn and Lobster samples

4.1.1    Microbes Recovered on Prawn Samples

4.1.2    Microbes Recovered on Lobster Samples

Chapter Five  :Discussion, Conclusion and Recommendations

5.0       Discussion

5.1       Conclusion

5.2       Recommendations

References

LIST OF TABLES

4.1       Antibacterial Sensitivity Test

4.2       Morphological, biochemical and tentative identification of bacteria from

Prawn and lobster samples

4.3a     Total Bacterial Count of Organisms Recovered from Prawn Samples

4.3b     Total Bacterial Count of Organisms Recovered from Lobster Samples

4.4       Bacterial load in the samples in percentage

List of Plates

1          Plates cultured using pour plate technique                                                     23

2          Isolation of pure cultures using streak method                                               25

List of Figures

4.1                   Bacillus cereus                                                                                    29

4.2                   Klebsiella pneumonia                                                                          29

4.3                   Psuedomona aeruginosa                                                                     30

4.4                   Staphylococcus aureus                                                                        30

Amenities

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