ABSTRACT: The giant land edible snail (Achatina achatina) used for this project exercise was collected from various locations of Enugu urban. Also the head = foot, visceral mass and the sluing fluid of the snail were collected freely and were plated separately in 5 different microbial media with the view of determining their microbial load. The isolates were identified by morphological and biochemical tell.
The colony appearance of the test organisms were observed per ml of dilution. The specific organisms isolated include the following: E Coli, Salmonella Spp, Shigella Spp, Proteus Spp and Pseudomenas Spp.
Introduction 1
1.1 Background Information 1
1.3 Statement Of Problems 5
1.6 Hypothesis 8
1.7 Justification 8
1.8 Limitations 9
CHAPTER TWO
Literature Review 10
Materials and Methods 25
Result 32
Discussion and Conclusion 40
5.1 Discussion 40
5.2 Conclusion 41
Reference 42
The common land edible snail Achatina achatina originated from the Northern West Africa, Liberia to Nigeria. It is often sold under the name Giant Ghana tiger snail, referring to its colour and origin. The species is one of the biggest creatures among other land snails, according to (Rebecca T. et al 1996). The shell of the common land edible snail Achatina achatina should be able to reach a shell length of 30cm, but this is very seldom. Normally one can expect a shell length of 15 – 20cm, which is quite by too. The above length could also be enough to be emerged.
The shell is more or less stripped in yellow and blackish brown. The pattern and partly the colour can vary a lot, even for snails from the same batch of eggs. Often the strips will look more like long unever patch as, the point of the shell is usually much paler than the rest of the shell. The body is usually grayish to dark grayish with 2 lighter stripes along the top of the body and light patches on the side of the body.
The common land edible snail Achatina achatina deposit batches of eggs in the ground. The eggs are small about 5 minutes spherical and whitish. The number of eggs can vary a lot, but normally there will be from 200 to 500 eggs in at batch. A good reason to check up on your snails form time to time is to get rid of the eggs you don’t want to hatch. In the snails homeland, the natures eats the snails, which they collect in the snails natural habitat. The meat is nutritious and tasty.
Here in Nigeria especially, the giant edible land snail serve as a good delicacy. It is very rich in protein and as well as other nutrient values in Nigeria.
This snail Achatina achatina is normally referred to as the “giant among giants”. Since it is believed to be the largest living terrestrial menllusc (Hodasi, 1984) and used in Nigeria as a source of protein and iron. Various animal species have been known to be frequent carriers of human pathogens, since it is so, the giant land edible. Snail Achatina achatina in Nigeria is not left out (Obi S.K.C et al 1980), such pathogens are thus:- Salmonella species, Shigella species, and Proteus species have been located from Achatina achatina. (Obi S.K.C et al, 1980). All these pathogenic organisms are known to have caused food borne infections in man, they have also known to have enormous significance in bacillary dysentery and these organisms, from recent studies have demonstrated the inrelvement of these organisms in human diseases (Sanyal et al 1975). He common l and edible snail Achatina achatina is a hamaphrodite, but generally cross fertilization takes place.
Though it is true that snails are always subjected to cooking process prior to consumption but since some communities, to additional cooking practices may net guarantee the total destruction of these pathogens, the danger of causing infection in occurs and still remain there. Apart from infections from inadequately processed meat, there is also the added risk of cross contamination of other foods and utensils as well as the danger of self contamination during processing and handling the meat as a result of poor hygienic practices.
Due to the ignorance of hygienic practices in food processing and handling. (Through the handlers), the danger of infections in man by these pathogenic organisms associated with the edible land. Snails Achatina achatina has been increased. The reported use of untreated crude extracts on patients by the traditional healers in Nigeria adds a new dimension to the risk (Obi S.K.C et al, 1980).
Again, the increased in demand for animal proteins have generated more interest in snail farming in southern Nigeria. Snail farming or larger – scale basis requires a considerable investment in time, equipment, and resources. Prospective snail farmers in Nigeria should carefully consider the above factors especially if their goal is to supply large quantities to commercial business.
Anyone who wishes to raise snails should expect to experiment unit he finds what works best in his specific condition. Since the demand of snail for animal protein is highly increasing in Nigeria, therefore, that is why the above factors should be considered by the snail farmers as to enable them meat up with the demand of he average Nigerian in snails.
Although, it is true that much is not known about the contact of diseases from snails, hence this project exercise which is aimed at determining the microbial load us the snail Achatina achatina in view of identifying human pathogenic organisms form snail prepared under poorly different conditions.
1.2 AIM AND OBJECTIVES
(1) To create awareness to all Nigerians who consume the edible land snail with respect to pathogenic organisms present in poorly prepared snails (meat).
(2) To determine the microbial load of snail in view of identifying pathogenic organisms.
The pathogenic microorganisms that associa
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