Get the complete project »
- The Complete Research Material is averagely 52 pages long and it is in Ms Word Format, it has 1-5 Chapters.
- Major Attributes are Abstract, All Chapters, Figures, Appendix, References.
- Study Level: BTech, BSc, BEng, BA, HND, ND or NCE.
- Full Access Fee: ₦4,000
The first consumer right is to have a product of good quality and not constituting any health hazard. Poultry meat products are highly desirable, palatable, digestible and nutritious for all ages. Poultry meat is comprised of about 20–23% protein, other are water and fat, phosphorus, iron and vitamins. Comminuted products, such as frankfurters, bologna and sausages typically contain about 17–20% protein, 0–20% fat, and 60–80% water (Smith, 2001). Quality products are those that meet some need or expectation of consumers and are safe and wholesome as well. (Sahooet al., 1996). The microbiological safety and quality of poultry meat are equally important to producers, retailers and consumers. Two quite different groups of microorganisms are relevant: on the one hand certain foodborne pathogens, and, on the other, organisms that are generally harmless to human health, but, being psychrotrophic, are able to multiply on the product during chill storage. Spoilage results mainly from off- odour development, and product shelf-life is determined both by the number of spoilage organisms present initially and the temperature history of the product at all stages of production and subsequent storage and handling (Pooni and Mead, 1984). For chill- stored poultry, Viehweget al. (1989) demonstrated that virtually all the odorous substances found at spoilage could be attributed to microbial growth and metabolism. Contamination of poultry meat with foodborne pathogens remains an important public health issue, because it can lead to illness if there are malpractices in handling, cooking or post-cooking storage of the product.
Fresh (uncooked) foods such as chicken carries natural microflora that may contain organisms potentially harmful to humans. The microbial flora of table poultry is largely confined to the skin surface or visceral cavity. Isolates from poultry and poultry products could include members of the following general Enterobacter, Alcaligenes, Escherichia,Bacillus, Flavobacterium, Micrococcus, Proteus,Pseudomonas, Staphylococcus, Corynebacteriumand Salmonella. (Frazier and Westhoff,1988).
Contamination of the skin and lining of the body cavity occurs during washing, plucking and evisceration. Bacterial numbers vary considerably on the surface of chickens. This variation however is greater between birds than is between different areas of the same birds. The type of organisms isolated depends upon where the samples were taken and upon the stage of processing (Frazier and Westhoff, 1988). Fresh poultry products like meat are known to undergo deterioration due to microbial action, chemical and physical changes. In normal handling and storage of poultry meat, this deterioration changes are attributed to micro biological contamination and activity.
Poultry and poultry products are frequently contaminated with several types of microorganisms. This problem is even more severe under temperature-abused conditions as well as improper or inefficient refrigeration commonly observed in retail chicken sold in open markets. Poultry can be kept in good condition for months if freezing is prompt and rapid and the storage temperature is low enough. Poultry should freeze fast enough to retain most of the natural bloom or external appearance of a freshly dressed fowl. The storage temperature should be below 17.8oC and the relative humidity above 95 percent to reduce surface drying. Most poultry is sharp-frozen at about 29oC or less in circulating air or on a moving belt in a freezing tunnel. Other spoilage micro-organisms are introduced into the poultry products by the workmen during cutting and evisceration, through water, and air in the dressing, cooling and cutting room environment (Allenet al., 2000). However, various methods are used in the preservation of these poultry products in order to reduce the incidence of these organisms. These include asepsis, use of heat, use of low temperature, chilling, freezing, preservatives such as acetic, adipic, succinic etc. at pH 2.5 and use irradiation (Frazier and Westhoff, 1988). Despite these methods of preservation, contamination of poultry products remains the order of the day before it gets to the final consumer.
1.1 AIMS AND OBJECTIVES
Various bacteria are associated with poultry products; this project is aimed at achieving the following objectives:
i. To isolate the various microbial isolates associated with frozen chicken purchased from different sellers in Gwagwalada market.
ii. To characterize and identify these micro-organisms.
iii. To speculate on the significance of these isolates.
iv. To compare the level of contamination of the samples (frozen chicken) collected from different parts of the market.
You either get what you want or your money back. T&C Apply
You can find more project topics easily, just search
SIMILAR BIOCHEMISTRY FINAL YEAR PROJECT RESEARCH TOPICS
» CHAPTER ONE 1.0 INTRODUCTION Intake of tomato and tomato based products contributes to the absorption of a wide range of carotenoids in human serum an...Continue Reading »
» ABSTRACT This study evaluated the activity of antilipemic water extracts from leaves of Desmodium velutinum albino Wistar rats. Phytochemical analysis...Continue Reading »
3. EFFECT OF METHANOLIC LEAF EXTRACT OF ACALYPHA WILKESIANA ON WEIGHT PARAMETERS IN PARACETAMOL INDUCED HEPATOXICITY IN MALE WISTAR RATS RATS» ABSTRACT The potential effect of methanolic extract of the leaves of Acalypha wilkesiana on the weight of wistar rats was investigated. Calculated amo...Continue Reading »
4. BRAIN ANTIOXIDANT ACTIVITIES OF SIX ARTEMISININ-BASED COMBINATION THERAPIES (ACTs) IN EXPERIMENTAL MALARIA MODEL» ABSTRACT Malaria parasite has remained a menace to human immune system as it usually subjects its host to oxidative stress which in turn has an effect...Continue Reading »
5. EFFECTS OF DIFFERENT TYPES OF ORGANIC FERTILIZERS ON GROWTH PERFORMANCE, NUTRIENTS AND TOXICOLOGICAL COMPOSITION OF AMARANTHUS CAUDATUS AND AMARANTHUS...» Abstract The objective of this study is to evaluate the effect of different types organic fertilizers on growth performance, nutrient and toxicologica...Continue Reading »
» CHAPTER ONE INTRODUCTION 1.1 Introduction Gout was described by Hippocrates as “the disease of kings” due to its association with rich diet. (Fala...Continue Reading »
7. EFFECTS OF ETHANOL LEAVES EXTRACT OF Jatropha tanjorensis ON RENAL FUNCTION OF MALE ALBINO WISTAR RATS» ABSTRACT This study is aimed at investigating effects of ethanol leaves extract of Jatropha tanjorensis on renal function of male albino wistar rats. ...Continue Reading »
8. DETERMINATION OF PHYTIC ACID CONTENT, OXALATE CONTENT, TANNIN CONTENT AND CYANIDE CONTENT IN TEN EDIBLE SEEDS» ABSTRACT Antrinutitional factors re compounds which reduce the nutrient utilization or food intake of plant or plant products (seeds) used as human fo...Continue Reading »
» 1.1 Vegetable oil A vegetable oil is a triglyceride extracted from a plant. Such oils have been part of human culture for millennia. The term "vegetab...Continue Reading »
10. CARDIO PROTECTIVE ACTIVITIES OF N-HEXANE EXTRACT OF DESMODIUM VELUTINUM STEM ON ALBINO WISTER RAT» ABSTRACT This study evaluates the effect of the cardio protective N hexane extract of Desmodium stem velutinum on wister albino rat. The rats used in ...Continue Reading »