1. CONTRIBUTIONS OF INSURANCE IN THE MANAGEMENT OF RISK IN NIGERIA OIL INDUSTRIES
BACKGROUND OF THE STUDY
Nigeria’s economy before independence and shortly afterward largely depended on agriculture. This is because a good number of its citizens are farmers. Intact about 70% of the Nigerian populace then were basically farmers a...
2. FUNGI ASSOCIATED WITH SPOILAGE OF SMOKED DRIED FISH
ABSTRACT
This study was carried out on fungi associated with spoilage of smoked dried fish. To achieve this 2 research objectives were formulated. The study made use of four fish samples. The Four fish samples used for the study were purchased fro...
3. A COMPARATIVE REVIEW ON MICRO-ORGANISM ASSOCIATED WITH THE SPOILAGE OF BANANA
Bacteria do not seem important in the initial spoilage of whole fruits like banana instead such spoilage often is initiated by molds. These organisms have enzymes that contribute to the weakening and penetration of the protective outer skin. Many microorganisms have been isolate...
4. Staphylococcus aureus ISOLATED FROM COW MEAT: ISOLATION, IDENTIFICATION, AND ANTIBIOGRAM
INTRODUCTION
A consumer's right is to receive a high-quality product and not one that poses a health risk. Cow flesh is very appealing, delicious, easily digested, and nutritionally dense. 20-45% of cow meat consists of protein; the remainder consists of water, fat,...
5. AN INVESTIGATION OF FUNGI RELATED WITH SPOILAGE OF SMOKED DRIED FISH
Background Of The Study
Fish is an excellent source of protein and has a high nutrient density. If it is treated improperly, however, it might serve as a good substrate for the development of microbes (Abulu, 2022). The degradation of fish products may...
6. MICROBIAL FOOD SPOILAGE DISORDERS (DISEASES) AND ITS CONTROL
ABSTRACT
Foods and microorganisms have long and interesting associations which developed long before the beginning of recorded history. Foods are not only nutritious to consumers, but are also excellent sources of nutrients for microbial growth. Depending on the microor...
7. FUNGI ASSOCIATED D WITH THE SPOILAGE OF COCOYAM (Colocasia esculenta)
ABSTRACT
Fungi associated with the spoilage of cocoyam (Colocasia esculenta) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water)...
8. ISOLATION AND IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD SOLANUM LYCOPERSICUM
ABSTRACT
Lactic acid bacteria (LAB) associated with gaseous spoilage of modified – atmosphere – packaged, raw, tomato – marinated boiler meat striped were identified on the basis of a restriction fragment.
Lactic acid bacteria are the dominan...
9. ISOLATION IDENTIFICATION AND CHARATERIZATION OF FUNGI ASSOCIATED WITH THE SPOILAGE OF CORN
ABSTRACT
Fungi spoilage organisms are silently invading acidifying, fermenting, discoloring, and disintegrating microbes that render corn (zea mays) unpalatable and unsafe. Fungi spoilage is caused by two factors, (biotic) living which includes i...
10. MICROORGANISM ASSOCIATED WITH SPOILAGE OF TOMATOES (CANNED TOMATOES)
ABSTRACT
The micro-organism, associated with spoilage of tomatoes shows that tomato contain large amount of water which makes them more susceptible to spoilage by the action of various micro-organism. Out of the (3) three sources of samples used in the assessment...
11. MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT
ABSTRACT
Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market and New market Enug...
12. MYCOTOXINS AVAILABLE IN FOODSTUFFS VENDED IN AWKA
ABSTRACT
The study examine mycrotoxins available in food stuff vended in Awka. The findings showed that the various fungi organisms such as Aspergilus spp, fusarium spp, Mucor and Rhizopor are all associated to the f...
