Detection And Characterization Of Staphylococcus Aureus And Escherichia Coli In Dairy Products

Project and Seminar Material for Food Science and Technology (FST)

Detection And Characterization Of Staphylococcus Aureus And Escherichia Coli In Dairy Products


Table of Content


  • Title Page
  • Certification
  • Dedication
  • Acknowledgement
  • Table of Content
  • List of Tables
  • Abstract

Chapter One:

Introduction

  • 1.1 Background of the Study
  • 1.2 Statement of the Problem
  • 1.3 Objectives of the Study
  • 1.4 Research Questions
  • 1.5 Significance of the Study
  • 1.6 Scope and Limitations
  • 1.7 Organization of the Thesis

Chapter Two:

Literature Review

  • 2.1 Introduction to Dairy Products
  • 2.2 Microbial Contamination in Dairy Products
  • 2.3 Staphylococcus aureus: Characteristics and Pathogenicity
  • 2.4 Escherichia coli: Characteristics and Pathogenicity
  • 2.5 Detection Methods for Staphylococcus aureus in Dairy Products
  • 2.6 Detection Methods for Escherichia coli in Dairy Products
  • 2.7 Characterization Techniques for Staphylococcus aureus and Escherichia coli
  • 2.8 Summary of Literature Review

Chapter Three:

Materials and Methods

  • 3.1 Research Design
  • 3.2 Sampling Procedure
  • 3.3 Sample Preparation
  • 3.4 Detection of Staphylococcus aureus
  • 3.5 Detection of Escherichia coli
  • 3.6 Characterization of Staphylococcus aureus and Escherichia coli
  • 3.7 Statistical Analysis

Chapter Four:

Results

  • 4.1 Overview of Data Analysis
  • 4.2 Detection of Staphylococcus aureus in Dairy Products
  • 4.3 Detection of Escherichia coli in Dairy Products
  • 4.4 Characterization Results of Staphylococcus aureus and Escherichia coli
  • 4.5 Comparison of Results with Previous Studies

Chapter Five:

Discussion and Conclusion

  • 5.1 Discussion of Findings
  • 5.2 Interpretation of Results
  • 5.3 Implications of the Study
  • 5.4 Limitations of the Study
  • 5.5 Recommendations for Future Research
  • 5.6 Conclusion
  • References

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