Bacteria growth was determined using nutrient agar, the presence of Streptoccocus aureus was detected and Fungi growth was determined by using potato dextrose agar. Modish project is an organization aimed at facilitating students with their various research thesis materials, and also provide them with effective solutions in other academic concerns.Rely on us for a stress-free research project work, A-class academic materials, and easy guides through the course of your academic programme. Shape into 1 1/2 inch balls. A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. The microbiological status of raw and smoked porcupine meat sold in Benin City were investigated. If you do not receive a … sp. Porcupine Meat (feat. ADVERT SPACE ! The samples had no E. coli and other serious food-borne pathogens; such as Klebsiella sp. The culturing and isolation of each smoked and raw porcupine meat samples was done by putting one gram of each smoked and raw porcupine meat in 10ml of sterile distilled water.1ml was pipetted from it and added to next distilled water, making a dilution of 10-2.Dilutions were made by mixing 1.0ml of the homogenate in 9.0ml of sterile distilled water to obtain 10-3 dilution. The evaluation of spoilage organisms or microbes can be on the increase in raw than smoked due to the latter having undergone processing as Pathogens do not survive under heat (Vesteergard,2004).Meat processing hygiene is a part of quality management of meat which refers to the hygienic measures to be taken during the processing steps in the manufacture of meat products (WHO,2002).Regulatory authorities usually provide the compulsory national frame work for food (meat) hygiene programmes through laws and regulations and monitor the implementation of such laws. The poison, a sodium channel blocker, paralyzes the muscles while the victim stays fully conscious; the poisoned victim is unable to breathe, and eventually dies from asphyxiation. There have however been records of porcupine scavenging the meat from animal carcasses too, which they have dragged back to their dens to consume; they’re not picky at all! I made it at home for our children, and now my daughters make it for their families. Porcupine Meatballs are similar to a classic meatball recipe, only with rice added to the meat mixture before cooking. Nato col nome di Emmit Ellis Jr. nella città di Homer in Louisiana, si trasferisce con la sua famiglia a Chicago nel 1953, dove entra a far parte della scena blues locale. This work will also examine the possible sources of contamination and re-contamination of porcupine meat sold in Edo State with respect to the zones or locations where the meat was purchased.OBJECTIVES OF THE STUDY The objectives of the study were to:1. Disease-causing agents present in porcupine meat have been known for the cause of some health risk involving diseases and therefore, the need to employ some strategies towards evaluating the microbial load of this food commodity since it also helps in achieving food security as a mini-livestock. Microbiological analyses of the smoked porcupine meat indicates that the mean values of Bacteria count ranged from 6.20 x 102 cfu/g to 3.54 x 103 cfu/g for smoked porcupine meat samples and 2.58 x 103 to 1.44 x 102 cfu/g for raw porcupine meat samples and the mean values of fungi count ranged from 2.00 x 102 cfu/g to 3.36 x 103 cfu/g for smoked porcupine meat samples and 2.24 x 103 cfu/g to 1.15x 102 cfu/g raw porcupine meat samples. Serve with garlic bread or cheesy bread. He has won 12 … Toxicity. Cover and … It has an average body weight of 3kg and is a widely hunted and favoured protein source for both rural and urban populace In Nigeria ( Jori et al., 1998).In these regions, the porcupine meat frequently fetches higher prices than that from domestic or other game species. Get Complete Project Material File(s) Now! Total fungi counts were determined by pour plating Potato Dextrose Agar plates supplemented with antibiotic mixture to inhibit bacterial growth and incubated at room temperature ( 26±2oC) for 72 hours.The experiments were carried out in triplicates. And porcupine meatballs in tomato sauce are the recipe for the occasion. The samples from Egor LGA recorded the highest count with 3.54 x 103cfu/g and 2.58 x 103 cfu/g for smoked and raw porcupine meat samples respectively. The samples had no E. coli and other serious food-borne pathogens; such as Klebsiella sp. hamburger 1/2 c. raw rice 1 tsp. To evaluate the microbial population(cfu/g) of raw porcupine2. 1.1 JUSTIFICATION It is important to know and evaluate the microbial population of porcupine meat consumed in Edo state because bacteriological studies showed that various bacteria which are potential pathogens inhabit different organs and tissues including lungs, liver, kidney, and stomach and the gastro-intestinal tract of African porcupine species and also those sold and processed in the markets are not well packaged for consumption, hence they are susceptible to microbial re-contamination after processing.Disease-causing agents present in porcupine meat have been known for the cause of some health risk involving diseases and therefore, the need to employ some strategies towards evaluating the microbial load of this food commodity since it also helps in achieving food security as a mini-livestock. Fugu contains lethal amounts of the poison tetrodotoxin in its inner organs, especially the liver, the ovaries, eyes, and skin. I personally love the texture that the rice gives these meatballs. SAUCE: 1 can tomato soup 1/2 c. water. Although she isn't vegan, she tries not to eat very much meat. Raw 2007 Hoochie Man 2000 Sitting on Top of the Blues 2019 One Monkey Don't Stop No Show 1995 Show You a Good Time 2011 Featured On. Microbiological analyses of the smoked porcupine meat indicates that the mean values of Bacteria count ranged from 6.20 x 102 cfu/g to 3.54 x 103 cfu/g for smoked porcupine meat samples and 2.58 x 103 to 1.44 x 102 cfu/g for raw porcupine meat samples and the mean values of fungi count ranged from 2.00 x 102 cfu/g to 3.36 x 103 cfu/g for smoked porcupine meat samples and 2.24 x 103 cfu/g to 1.15x 102 cfu/g … Porcupines can also be baked, either whole or in pieces, in barbecue sauce, gravy or soups to keep the meat moist. Bobby Rush is an American blues singer-songwriter and guitarist whose style embraces funk and rhythm and blues. Rawer Than Raw is a spiritual sequel to Rush’s 2007 all-original album Raw . Place in single layer in a greased shallow 2 quart casserole. On Travel Channel’s Bizarre Foods, Zimmern seeks out food cultural traditions in the locales he visit, and if it means snacking on fresh cow placenta or a still-beating frog’s heart, he’ll swallow it down without a second thought. It varies with what kind of porcupine you have. The Spruce Uncover and bake the meatballs 15 to 20 minutes longer, until bubbling and cooked through. Serve on a Charcuterie board – Make smaller meatballs and serve on a charcuterie board … Pour over raw meat balls. sp. It is important to know and evaluate the microbial population of porcupine meat consumed in Edo state because bacteriological studies showed that various bacteria which are potential pathogens inhabit different organs and tissues including lungs, liver, kidney, and stomach and the gastro-intestinal tract of African porcupine species and also those sold and processed in the markets are not well packaged for consumption, hence they are susceptible to microbial re-contamination after processing. I always have some extra minced meat in the freezer, in case I do not have any ideas what to make for diner. Raw meat dishes are commonly offered on restaurant menus around the world, but you may wonder whether they're safe. Tracking information is emailed when order ships. Pure cultures of bacterial and fungal isolates were obtained on the Nutrient Agar and Potato Dextrose Agar respectively. It also plays an important role in the validation of processes that are intended to deliver some degree of lethality against a target 0rganism or group of target organisms (Vasteergard, 2004).Porcupine meat (Raw and Smoked) potential shelf life can be determined through microbiological challenge studies. It also plays an important role in the validation of processes that are intended to deliver some degree of lethality against a target 0rganism or group of target organisms (Vasteergard, 2004).Porcupine meat (Raw and Smoked) potential shelf life can be determined through microbiological challenge studies. Combine soup and water. ADVERT SPACE !!! Operations in meat processing plants comprises the manufacture of value added products from primary products of meat origin and non-meat origin such as Prof’s kilishi factory in University of Benin, Benin City (Igene.2009).There are three principles of meat hygiene which are crucial for meat processing operation: prevent microbial contamination of raw materials, intermediate (semi-manufactured) goods and final products during meat products manufacturer through absolute cleanliness of tools, working tables, machines as well as hands and outfits of personnels, minimize microbial growth in raw materials, semi-manufactured goods and final products storing them at a low temperature, Reduce or eliminate microbial contamination by applying heat treatment at the final processing stage for extension of shelf life products,(except dried and fermented final products which are shelf stable through low ph).However, processing of meat in Nigeria with reference to Edo state is in a high deplorable state(lgene,1984).The brush-tailed porcupine (Atherurus africanus) is a rodent species that occurs predominantly in the forests of equatorial Africa. These well-seasoned porcupine meatballs in a rich tomato sauce are one of my mom's best main dishes. Microbiological evaluation has been and continued to be a useful tool for determining the ability of a food (meat) to support the growth of spoilage organisms or pathogens. Add the sugar, celery seed and salt. Bobby Rush: an American music icon, is credited as creating: "folk-funk." ». Bobby Rush (Homer, 10 novembre 1933) è un musicista, compositore e cantante statunitense blues e R&B. I used to love this meal when I was growing up. There is no known antidote for fugu poison. To evaluate the microbial population(cfu/g) of raw porcupine. Porcupine meatballs are made with ground beef, rice, onion, tomato soup, and seasonings. MICROBIOLOGICAL EVALUATION OF RAW AND SMOKED PORCUPINE MEAT CONSUMED Format: MS WORD | Chapter: 1-5 | Pages: 65 | 1122 Users found this project useful | Price NGN3,000. Six genera of bacteria and five genera of fungi were isolated. When using gravy or soups, vegetables can be added to go with the meat. The samples (raw and smoked porcupine meat) were sourced from three different locations (Egor, Ovia North-east and Oredo L.G.As) in Edo State. You have to probably peel the skin and the sticks. Pour sauce over meat balls. Bacteria growth was determined using nutrient agar, the presence of Streptoccocus aureus was detected and Fungi growth was determined by using potato dextrose agar. Due to high level of hunting of these species leading to a larger market of these products in Edo state, there is need for perpetual microbiological analysis and also to check contaminant in foods from the surrounding environment in order to know their risk levels and thus making the public aware on health risks in consuming raw or undercooked and under processed snail meat to prevent zoonotic diseases e.g Ebola. Make sure its cooked fully and check the meat meatballs recipe will be a new favorite in your home made! 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