ABSTRACT
Grubs are known to be highly nutritious due to its high proteins,
vitamins and minerals contents. It has
thus become a major delicacy among the various social and economic classes of people living in Onitsha
and its environments in Anambra state. It is usually processed by frying in oil
consequently hawking of processed grubs has also become a very lucrative
business along the high ways in Onitsha and its environments. That hawkers
usually expose them to enables
travelers and inhabitants catch the sight of .v this delicacy
as they shout-, buy "maggots" to
the hearing of
everybody. The open air displaying of this delicacy creates the danger
of contamination. The research therefore investigated into the possibility and
the types of microbial contaminants that contaminate this delicacy while it is
on sale. Processed grubs were taken to the microbiology laboratory for analysis,
and it was discovered through culturing that various kinds, of bacteria are
found to been these Grubs. These include bacillus, staphylococcus- Escherichia
species. Similarly, fungi like Aspergilla’s, Nucor. And yeast was also found to
on these grubs. Even though those microbes were not found to be causing
spoilage of the roasted grubs, some of the microbes became pathogenic when they
enter into human body. Proper sanitary conditions were therefore recommended by
the researcher.
TABLE
OF CONTENTS
Title Page
Certification
Dedication
Acknowledgement
Table of Contents
Abstract
CHAPTER 1
INTRODUCTION
Background of the study
Statement of problem
Purpose of the study
Significance of the study
Scope/Delimitation of the study
Research Questions
CHAPTER 2:
REVIEW
OF RELATED LITERATURE
Micro-organisms involved in contamination
of spices
Micro-organisms involved in contamination
of fresh grub
History and cycle of grub
Effects of the environment on microbial
proliferation
Temperature
Sabouraud dextrose agar
Mackonkey agar
Enumeration of bacterial and-fungal counts
CHAPTER 3:
MATERIALS
AND METHOD
Collection of samples and Sterilization of
glass wares
Sample preparation and dilution of the
sample homogenate
Media preparation
Nutrient agar preparation and Procedure
Morphological and cultural examination of
bacteria and fungi
Identification of bacterial isolates
Gram staining, Motility test and
Biochemical test
Catalase test and procedure
Coagulase test and procedure
Oxidase test, Citrate utilization test
In dole
test and voges prokaver
CHAPTER 4:
ANALYSIS
Results
CHAPTER 5
Conclusion
Recommendation
Reference