Dora Preliminary
Dora Preliminary
Dora Preliminary
BY
MAY, 2023
CHARACTERIZATION OF MICROBES FROM RAW MEAT OBTAINED AT
BY
MAY, 2023
DECLARATION
I, OGODO OYINPREBI DORATHY declare that the project report titled “characterization of
microbes from raw meat obtained at main abattoir Toru-orua” submitted to the Department of
Biological Sciences, Faculty of Basic and Applied Sciences, University of Africa Toru-Orua in
partial fulfilment of the requirement for the degree of Bachelor of Science (B.Sc.) in
This thesis is my original work and the contents of this report in full or parts have not been
CERTIFICATION
This is to certify that this practical and research work was carried out by OGODO OYINPREBI
DORATHY of the Department of Biological Sciences, Faculty of Basic and Applied Sciences,
…………………………………… …………………….………
…………………………………… ……………………………….
Dr. RICHARD UZAKAH DATE
Head of Department
…………………………………… …………………………………
Applied Sciences
………………...………………… ………………………………
External Examiner
DEDICATON
This work is dedicated to God Almighty for His grace, provision, protection and love throughout
my days in school till this year and also to my mum, Mrs. OGODO.
ACKNOWLEDGEMENT
My profound gratitude goes to God Almighty for his love and protection all through this period
of my research work. I am very grateful and highly indebted to my supervisor Mrs Biobelemoye
Alagoa for her guidance, continual supervision, critical reading and corrections which has
I equally express my profound gratitude to the Head of Department of Biological sciences Dr.
Richard Uzakah for his continual support and encouragement. Special thanks go to Mrs Alice
and my distinguished lecturers for their contributions towards the success of my work.
I express my profound gratitude to my lovely mother Deaconess Ogodo Ebiere and Mr. Ogodo
Boloebi for their encouragements and financial support all through this project and my academic
pursuit as a whole. And to my siblings Ezekiel Tamara-ebi, Opate Ebitimi, Ogodo Edesemi,
Lucky Blessing, Ogodo Joseph, Ebis Joy, and Ogodo Ruth, thank you for boosting me up
I will not forget to thank all my inlaws Mr. Ezekiel, Mr. Bright, Mrs Edesemi, Mr. Lucky, and
Mr. This.
To my friends Christiana, Emmanuel, Mero, Sarah, Gift, Ruth, Pere, Emmanuella, Nancy and
Doris thank you for your love, care, kindness, advice and encouragement during the period of my
ABSTRACT
The study was conducted to determine the microbial examination of raw meat
obtained at main abattoir, Toru-orua. A total of 2 samples were collected for this
study (slaughterhouse 2 samples, Abattoir A, and B samples). The bacteria isolated
at the abattoirs were Escherichia coli, Salmonella spp and Yersinia, while the
percentages of pathogenic bacteria isolated at the study showed that the levels of
contamination on the abattoir A and B were higher than the acceptable values set
by the international standards for food Agencies. For providing hygienic meat, it is
important to maintain high standards of hygiene in the abattoir by continuous
monitoring and imposing the hazard analysis critical control points system
(HACCP)....
TABLE OF CONTENTS
Title Page i
Declaration ii
Certification iii
Dedication iv
Acknowledgement v
Abstract vi
CHAPTER ONE
1.0 Introduction 1
1.3 Justification 6
1.4 Aims 7
CHAPTER TWO
14
2.4.7 Abattoir and retail meat outlet workers 14
CHAPTER THREE
3.4 Media 16
CHAPTER FOUR
4.1 Results 21
4.2 Discussion 27
CHAPTER FIVE
5.1 Conclusion 28
5.3 Recommendations 28
REFERENCES