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ABSTRACT
Fish is highly nutritious with high protein content. However, it is a suitable medium for growth of microorganisms, if poorly processed (Oparaku and Mgbenka, 2012). The growth of microorganisms and other non-microbial activities such as lipid oxidation contribute to the deterioration of fish products (Martin, 2010). An increase in the ambient temperature triggers favourable conditions for microorganisms to thrive, which reduces the quality of fish and its potential keeping time leading to food loss (Abolagba et al., 2011). Preserving food and other perishable products like fish and meat generally involves processes that impede growth of microorganisms either by the addition of growth inhibiting ingredients or adjusting storage conditions by freezing or drying (Akise et al., 2013). Processing methods affect the microorganisms in fish in different ways, resulting in different types of micro-flora and different risks from spoilage organisms and pathogens. In dried fish, the micro-flora are prevented from growing by the storage method used and the product may have a long shelf life in the preserved state. However, the microbial load of fish rarely indicates the quality of the fish, but gives an indication of the risk of spoilage induced since each of the organisms has different ways of affecting the health conditions of consumers of such contaminated fish (Gram et al., 2015). As result there is a need to investigate microorganisms such fungi that are associated to fish spoilage. This necessitated this study into investigating fungi associated with smoked dried fish vended in Eke –Awka Market in Anambra state.
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SIMILAR MICROBIOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
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1. EFFICACY OF ARTESUNATE IN THE TREATMENT OF URINARY SCHISTOSOMIASIS AT UMUIKWU- ANAM COMMUNITY IN ANAMBRA WEST LOCAL GOVERNMENT AREA OF ANAMBRA STATE, ...
» ABSTRACT A study on the efficacy of artesunate in the treatment of urinary schistosomiasis at Umuikwu Anam community, Anambra West Local Government ar...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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2. DETECTION OF HEPATITIS C AND HEPATITIS B VIRUS INFECTION AMONG PRISON INMATES AND PYCHIATRIC PATIENTS IN KADUNA METROPOLIS, NIGERIA
» CHAPTER ONE 1.0 INTRODUCTION Hepatitis C virus (HCV) is a small enveloped virus measuring 55 65nm in size. It is a positive sense single stranded RNA ...Continue Reading »Item Type & Format: Project Material - Ms Word | 102 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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3. A SURVEY OF MALARIA VECTORS AND PARASITES IN AGUOWA COMMUNITY, ENUGU - EAST LOCAL GOVERNMENT AREA, ENUGU STATE, SOUTH EASTERN NIGERIA
» ABSTRACT The study set out to determine the presence of mosquito vectors of malaria, prevalent Plasmodium species as well as some blood parameters rel...Continue Reading »Item Type & Format: Project Material - Ms Word | 69 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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4. ANTIBIOGRAM AND MICROBIAL CARRIAGE OF CAMPUS SHUTTLE DOOR HANDLES (A STUDY OF FEDERAL UNIVERSITY OF TECHNOLOGY, AKURE.)
» ABSTRACT The transmission of infection via fomites constitutes a major threat to public health especially in the developing countries. This study was ...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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5. PREVALENCE AND ANTIMICROBIAL SUSCEPTIBILITY OF GRAM NEGATIVE BACTERIA IN THE URINE OF CARITAS UNIVERSITY STUDENTS
» CHAPTER ONE INTRODUCTION Gram negative bacteria are bacteria that do not retain their crystal violet dye in the gram staining protocol. They are diffe...Continue Reading »Item Type & Format: Project Material - Ms Word | 76 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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6. PHYSIOCHEMICAL AND SENSORY EVALUATION OF COOKIES PRODUCED FROM BLENDS OF MALTED SORGHUM, SPROUTED BLACK BEANS AND COOKED COCOYAM FLOUR, PROXIMATE ANAL...
» CHAPTER ONE 1.1 BACKGROUND OF STUDY Over the years the production of cookies of various types has improved with the advancement of new technology in m...Continue Reading »Item Type & Format: Project Material - Ms Word | 72 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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7. ASSESSMENT OF THE CAPACITY OF ASPERGILLUS FLAVUS AND TRICHODERMA SP IN THE REMOVAL OF HYDROCARBONS AND HEAVY METALS FROM RAW REFINERY EFFLUENT
» ABSTRACT This study assessed the capacity of two fungi AspergillusflavusandTrichodermasp.individually and synergistically to remove hydrocarbon, cadmi...Continue Reading »Item Type & Format: Project Material - Ms Word | 112 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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8. PRODUCTION OF WINE AND BIO-ETHANOL FROM RICE BY THE CO-CULTURES OF LACTIC ACID BACTERIA ANDYEASTS UNDER SUBMERGED FERMENTATION
» CHAPTER ONE 1.0INTRODUCTION 1.1 Background to the Study RiceistheseedofthemonocotplantOryzasativaofthegrassfamilyGramineae. (Kadiri et al., 2014). Ric...Continue Reading »Item Type & Format: Project Material - Ms Word | 150 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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9. EVALUATION OF THE MODULATORY EFFECT OF METHANOLIC EXTRACT OF CADABA FARINOSA Forssk ON CARBONIC ANHYDRASE IN STREPTOZOTOCIN INDUCED DIABETIC RAT...
» ABSTRACT Carbonic anhydrase (CA) is an ubiquitous enzyme catalyzing the reversible hydration of CO2 to HCO3 and H+. CA plays a crucial role in CO2 tra...Continue Reading »Item Type & Format: Project Material - Ms Word | 122 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT
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10. ISOLATION AND SENSITIVITY OF BACTERIA ISOLATE FROM VAGINAL DISCHARGE TO ANTIBIOTICS
» mi ABSTRACT Normal vaginal flora contains a wide range of microorganisms. Bacterial vaginosis BV is the main reason of vaginal discharge. Many gram po...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | MICROBIOLOGY DEPARTMENT