BACTERIOLOGICAL QUALITY ASSESSMENT OF MEAT PIE SOLD IN SOME

SELECTED EATERIES IN AUCHI

BY

EHIMIKA MAGDALENE EKEMEIEN AST/2382180558

OBIAJULU GOD'S GLORY CHIBUZOR AST/238210288

A PROJECT SUBMITTED TO THE DEPARTMENT OF BIOLOGICAL SCIENCE

LABORATORY TECHNOLOGY, SCHOOL OF APPLIED SCIENCE AND
TECHNOLOGY, AUCHI POLYTECHNIC, AUCHI, EDO STATE.

IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF

HIGHER NATIONAL DIPLOMA (HND) BIOLOGICAL SCIENCE LABORATORY
TECHNOLOGY, SCHOOL OF APPLIED SCIENCE AND TECHNOLOGY, AUCHI
POLYTECHNIC, AUCHI, EDO STATE.

OCTOBER, 2023

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 CERTIFICATION

We certify that this project titled “Microbiological Examination of Ice Cream Sold in Auchi”

was carried out by: EHIMIKA MAGDALENE EKEMEIEN with Matriculation Number

AST/2382180558 and OBIAJULU GOD'S GLORY CHIBUZOR with Matriculation Number

AST/238210288 in the Department of Biological Science Laboratory Technology, Auchi

Polytechnic, Edo State.

……………………… ………………………
Mr. Henry Enuma Date
Project Supervisor

……………………… ………………………
Mr. Ohimai A. Date
Head of Department

…………………………………… ………………………
External Supervisor Date

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 DEDICATION

This project work is dedicated to God Almighty and to all lecturers in Biological Science

Laboratory Technology.

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 ACKNOWLEDGEMENT

We are grateful to Almighty God for the strength, knowledge and understanding to

complete this project. His love has been more than sufficient to keep and sustain us.

Our profound gratitude goes to our wonderful supervisor, Mr. Henry Enuma for his

invaluable support, patience, time and guidance towards the completion of this research work.

Also our gratitude goes to the head of department of Biological Science Laboratory

Technology MR. OHIMAI A. for his fatherly advice. May God continue to bless and guide you.

Amen

We are also grateful to our parents and family member for their entire support and love.

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 TABLE OF CONTENTS
TITLE PAGE I
APPROVAL II
CERTIFICATION III
DEDICATION IV
ACKNOWLEDGEMENT V
TABLE OF CONTENT VI
ABSTRACT VIII

CHAPTER ONE
INTRODUCTION

1.1 BACKGROUND OF THE STUDY - - - - - - 1

1.2 STATEMENT OF PROBLEM - - - - - - 3
1.3 SCOPE OF STUDY - - - - - - - - 4
1.4 SIGNIFICANC OF STUDY - - - - - - 4
1.5 AIM AND OBJECTIVES - - - - - - - 4
1.6 DEFINITION OF TERMS - - - - - - - 4

CHAPTER TWO
LITERATURE REVIEW

2.1 MAJOR PATHOGEN ASSOCIATED WITH MEAT PIE - - 6

2.2 HEALTH IMPLICATIONS OF CONSUMPTION OF CONTAMINATED - 7
MEAT PIE
2.3 GENERAL PREVENTION AND CONTROL OF FOOD MEASURES - 12
HAZARDS
2.4 PREVIOUS STUDIES AND INVESTIGATIONS- - - - 12

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CHAPTER THREE
MATEIALS AND METHODS

3.1 COLLECTION OF SAMPLE - - - - - - 13

3.2 STERILIZATION OF THE MATERIALS - - - - - 13
3.3 DISINFECTION OF WORKING AREA - - - - - 13
3.4 CULTURE MEDIA - - - - - - - - 14
3.5 PREPARATION OF NUTRIENT AGAR - - - - - 14
3.6 PREPARATION OF INOCULUMS AND INOCULATION - - 15

CHAPTER FOUR
RESULT AND DISCUSSION
4.1 RESULT - - - - - - - - - 18
4.2 DISCUSSION - - - - - - - - 19

CHAPTER FIVE
CONCLUSION AND RECOMMENDATION

5.1 CONCLUSION - - - - -- - - - 21
5.2 RECOMMENDATIONS - - - - - - - 21
REFERENCES - - - - - - - - 22

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 ABSTRACT

Foodboren disease resulting from the consumption of contaminated meat product (meat pie)
is a major issue or concern facing both developed and underdeveloped countries. The aim of
this study is to determine the bacteriological quality assessment of meat pie sold in selected
entries in Auchi. Meat pie sample were obtained from four different eateries in Sabo and
Poly road. The sample were wrapped in aluminum foil and was transported to the
laboratory in the department of microbiology for analysis. 1 gram of meat pie was
weighed, macerated and dissolved in 10ml distilled water to obtain a stock solution. Serial
dilution and pour plate method was used for the isolation, following inoculation and in
incubation at 37OC for 24hrs on Nutrient Agar. Three bacterial isolates were obtained which
were suggestive of Escherichia coli, Staphylococcus aureus, and Bacillus cereus based on
cultural morphology and biochemical characteristics. The viable cell 3 count of the isolate
ranges from 4.5x10-1 to 1.1010-5 and 3.2x10-1 to 1.0x10-5 and 3.5x10-1 to 1.0x10-5 and
3.0x10-1 to 1.0x10-5 respectively. This study revealed a high level of contamination of meat
pie beyond the acceptable limit by the world health standard and the route of the
contamination is traceable to the source of water used, lack of personal and environmental
hygiene. It is therefore recommended that consumers of meat pie should preheat before
consuming.

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