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ISOLATION AMD IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD SOLANUM LYCOPERSICUM
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INSTANT PROJECT MATERIAL DOWNLOADTABLE OF CONTENTS
Cover page
Title Page
Dedication
Certification
Acknowledgement
Abstract
Table of Contents
CHAPTER ONE
1.0Â Â Â Introduction
1.1Â Â Â Background of the Study
1.2Â Â Â Research Problem
1.3Â Â Â Objective of the Study
1.4Â Â Â Significance of the Study
1.5Â Â Â Scope of the Study
1.6Â Â Â Limitation of the Study
1.7Â Â Â Definition of Terms
CHAPTER TWO
2.0Â Â Â Literature Review
2.2Â Â Â Causes of canned Food Spoilage
2.3Â Â Â Types of Canned Food Spoilage
2.4Â Â Â Factors Affecting Spoilage of Canned Food
2.5Â Â Â Prevention and Control of Spoilage
CHAPTER THREE
3.0Â Â Â Materials and Method
3.1Â Â Â Materials
3.2Â Â Â Method of Collection
3.3Â Â Â Preparation of Sample Collection
3.3.1 Serial Dilution
3.4Â Â Â Culturing
3.4.1 Preparation of Pure – Culture
3.5Â Â Â Identification of Isolate
3.5.1 Gram Staining
3.5.2 Catalase Test
3.5.3 Coagulase Test
3.5.4 Weight Mounting
CHAPTER FOUR
4.0Â Â Â Presentation and Analysis of Data
4.1Â Â Â Presentation of Data
4.2Â Â Â Analysis of Data
CHAPTER FIVEÂ
5.0Â Â Â Summary, Conclusion and Recommendation
5.1Â Â Â Summary
5.2Â Â Â Summary
5.3Â Â Â Recommendation
References
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