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
1.0INTRODUCTION
1.1AIM AND OBJECTIVES
1.2JUSTIFICATION
CHAPTER TWO
2.0LITERATURE REVIEW
2.1MILK
2.2VARIETY OF MILK
2.3Method of Processing Powdered Milk
2.4Primary Sources of Microorganisms Found in Food
2.5Bacteria and Bacterial Infections
CHAPTER THREE
3.0MATERIALS AND METHOD
3.1METHOD OF SAMPLING
3.2MEDIA PREPARATION
3.3PREPARATION OF HOMOGENATE
3.4PREPARATION OF SERIAL DILUTION
3.5ENUMERATION OF MESOPHILIC AEROBIC BACTERIA (TOTAL PLATE COUNT)
3.6IDENTIFICATION OF BACTERIAL
3.7 GRAM STAINING
3.8BIOCHEMICAL 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
5.0DISCUSSION
5.1CONCLUSION
5.2RECOMMENDATION
REFERENCE
