ABSTRACT
The presences of pathogenic microorganism in ice cream such as Salmonella Species, Staphylococcus aureus, Escherichia coli have been well documented, but examination of pathogenic bacteria like Bacillus cereus Yersinia enterocolitica, Brucella species and E.coli O157:H7 have been rarely studied. These studies indicated the necessity for a more steady microbial examination of ice cream since ice cream is particularly consumed by children of vulnerable age groups. Ice cream samples in this project work were therefore examined in terms of microbial counts that allow the quantitative and qualitative checking of principal hygienic parameters including the total aerobic counts coliforms, Enterobacte aerogenes, Enterococci Species, yeast and mould. Additionally, examination of the pathogenic bacteria like Escherichia coli, O157:H7, Yersinia species, Salmonella species, Staphylococcus aureus, Bacillus cereus were also performed.
Table of content
Title Page
Certification i
Dedication ii
Acknowledgement iii
Abstract iv
Table content v
CHAPTER ONE
1.0 Introduction
1.1 Justification
1.2 Aims and objective
CHAPTER TWO
LITERATURE REVIEW
2.0 Origin of Ice Cream
CHAPTER THREE
MATERIALS AND METHODS
3.0 Sterilization of Materials
3.1 Preparation of culture flame
3.2 Collection of Samples
3.3 Determination of pH of the samples
3.4 Determination of Titratable Acidity
3.5 Estimation of Sugar Content
3.6 Determination of Fatty acid
3.7 Total Bacterial Count and Isolation of bacterial
3.8 Characterization of Isolates
3.9 Gram Staining
3.9.1 Spore Staining
3.9.2 Motility Test
3.9.3 Capsule Staining
3.9.4 Catalase Test
3.9.5 Coagulase Test
3.9.6 Methyl Red Test
3.9.7 Indole Test
3.9.8 Total Fungal Court and Isolation of Fungi
3.9.9 Characterization and identification of Fungal Isolates
3.9.10 Colonial Morphology
3.9.11 Cellular Morphology
CHAPTER FOUR
4.0 Physicochemical characteristics
4.1 Microbial Count
4.2 Fungal Isolates
4.3 Characterisation and identification of fungal isolates
CHAPTER FIVE
5.0 Discussion
5.1 Conclusion
5.2 Recommendation
Reference
