ABSTRACT
Milk has been known to be highly nutritive ad thus a good medium for bacteria growth and vehicles for transmission of food borne infection. A total of 16 samples of different brands of bagged milk obtained from some selected markets within Kaduna metropolis were analyzed for the occurrence of bacteria using pour plate method on selective media. The total aerobic count ranged from 4.0 x 103 to 2.8 x 106. The result obtained showed that bacteria (Staphylococcus aureus) in bagged milk are within the tolerable level as specified by World Health Organization. The public health significance of Staphylococcus aureus in food is highlighted.
CHAPTER ONE
1.0 INTRODUCTION
1.1 AIM AND OBJECTIVES
1.2 JUSTIFICATION
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 MILK
2.2 VARIETY OF MILK
2.3 Method of Processing Powdered Milk
2.4 Primary Sources of Microorganisms Found in Food
2.5 Bacteria and Bacterial Infections
CHAPTER THREE
3.0 MATERIALS AND METHOD
3.1 METHOD OF SAMPLING
3.2 MEDIA PREPARATION
3.3 PREPARATION OF HOMOGENATE
3.4 PREPARATION OF SERIAL DILUTION
3.5 ENUMERATION OF MESOPHILIC AEROBIC BACTERIA (TOTAL PLATE COUNT)
3.6 IDENTIFICATION OF BACTERIAL
3.7 GRAM STAINING
3.8 BIOCHEMICAL TEST
i. Catalase Test
ii. Coagulase Test
CHAPTER FOUR
4.0 RESULTS
4.1 ENUMERATION OF MESOPHILIC AEROBIC BACTERIA (Total Aerobic Plate Count) AND IDENTIFICATION OF ISOLATE FROM MILK.
CHAPTER FIVE
5.0 DISCUSSION
5.1 CONCLUSION
5.2 RECOMMENDATION
REFERENCE
