ABSTRACT
Lactic acid bacteria (LAB) associated with gaseous spoilage of modified – atmosphere – packaged, raw, tomato – marinated boiler meat striped were identified on the basis of a restriction fragment.
Lactic acid bacteria are the dominant spoilage organisms in vacuum or modifies atmosphere – packaged meat products. Spoilage is mainly caused by lactobacillus. The activities of these organisms at stationary phase produce the compounds associated with sensory spoilage.
The present study aims to control the food spoilage bacteria associated with food poisoning by LAB where it was isolated from kefir and identified as lactobacillus.
TABLE OF CONTENTS
Cover page
Title Page
Dedication
Certification
Acknowledgement
Abstract
Table of Contents
CHAPTER ONE
1.0Introduction
1.1Background of the Study
1.2Research Problem
1.3Objective of the Study
1.4Significance of the Study
1.5Scope of the Study
1.6Limitation of the Study
1.7Definition of Terms
CHAPTER TWO
2.0Literature Review
2.2Causes of canned Food Spoilage
2.3Types of Canned Food Spoilage
2.4Factors Affecting Spoilage of Canned Food
2.5Prevention and Control of Spoilage
CHAPTER THREE
3.0Materials and Method
3.1Materials
3.2Method of Collection
3.3Preparation of Sample Collection
3.3.1Serial Dilution
3.4Culturing
3.4.1Preparation of Pure – Culture
3.5Identification of Isolate
3.5.1Gram Staining
3.5.2Catalase Test
3.5.3Coagulase Test
3.5.4Weight Mounting
CHAPTER FOUR
4.0Presentation and Analysis of Data
4.1Presentation of Data
4.2Analysis of Data
CHAPTER FIVE
5.0Summary, Conclusion and Recommendation
5.1Summary
5.2Summary
5.3Recommendation
References
