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16,815 Words
Introduction Food hygiene practices is a subject of wide scope and it is a broad term used to describe the preservation and preparation of foods in a manner that ensures the food is safe for human consumption. Food hygiene deals with the prevention of contamination of food stuffs at all stages of production, collection, transportation, storage, preparation, sale and consumption. Food borne illness is defined as a disease, usually eith […]
38 Pages
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5,193 Words
Microbial evaluation of twenty samples of raw milk from a diary farm (Emene fulani cattle rearers) was carried out using five method: viz direct microcopies count nutrient agar count, Blood agar count, Mac conkey agar count (celiforms only) and Acid fast bacilli staring was done to assay for the presence of the Tubercle bacillus. The bacterial was were as follows: direct microscopic counts ranged from 9.0x 105 to 9.5 x 107 counts on Nu […]