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ABSTRACT: Fried vice is one of the major dishes prepared and sold in fast food joints mainly because, it is delicious and the ingredients used in its preparation make up a substantial portion of the human diet. This work is centered on thorough microbial examination of fried rice sold in fast food joints. Samples of fried rice were collected from Mr. Biggs Okpara Avenue Enugu, and analysed by homogenizing the samples, six-fold serial dilution was carried out by using the supernatant. Tube 5 and 6 were plated out on the surface of the media:, Nutrient agar, Mac Conkey agar and potato-dextrose agar were used in both the streak plate and pour method respectively, the late were incubated at 370c for 24hours. Bacterial organisms such as streptococcus 5pp, salmonella spp, shiqella 5pp and staphylococcus 5pp, the average viable count shows that salmonella 5pp and staphylococcus 5pp are the major cause of food poisoning and food infection. The extent of contamination of fried rice with undesirable bacterial organisms depends on a number of factors such as the water for washing, working skill, habits and the personal hygiene of food handlers.

TABLE OF CONTENTS

CHAPTER ONE

1. Introduction                                                                1

   1. Use of Fried Rice Man                                                 4

   2. Objective of the Study                                                 4

   3. Statement of Problem of the Study                             5

   4. Justification of the Study                                            6

   5. Limitation of the Study                                                         6

CHAPTER TWO                                                                                                                

1. Literature Review                                                        7

   1. Historical Review (Mr. Biggs)                                    

   2. Food Contamination                                                   8

   3. Pathogenically of Bacteria                                           11

   4. Food Poisoning                                                           12

   5. Food Infection                                                             12

   6. Sources of Food Contamination                                  15

   7. Personal Hygiene for Food Handlers                                    17

CHAPTER THREE                            

1. Methodology Three                                                     19

3.1       Materials                                                                     19

3.2       Method                                                                        19

1. Source of Sample                                                        19

2. Sterilization                                                                 19

3. Preparation of Culture Media                                               21

4. Homogenization of Fried Rice Sample                        21

5. Analytical Technology Used                                                 21

6. Streak Plating                                                              22

7. Pour Plate Technique                                                  22

8. Identification and Characterization of Bacterial Isolates       23

9. Morphological Characterization                                  24

10. Biochemical Test for the Identification

of Bacterial Organisms                                                  26

1. Catalase Test                                                                 26

2. Slide Coagulase Test                                                      26

3. Sugar Fermentation Test                                                         27

CHAPTER FOUR

1. Result and Discussion                                                   29

4.1     Results                                                                           29

1. Discussion                                                                    37

CHAPTER FIVE

1. conclusion and recommendation                                    41

5.1     Conclusion                                                                     41

1. Recommendation                                                           41

Reference                      &nbs

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