TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Abstract
Table of content
CHAPTER ONE
INTRODUCTION
Background of the study
Aim and objective
Significance of study
Hypothesis
Scope of study
Limitation of study
Delimitation
CHAPTER TWO
Literature review.
Composition of rice and its requirement
Source of contamination
Pathogenic bacterial organism that are responsible for contamination of Jollof rice
Some micro organism responsible for jollof rice spoilage
Jollof rice spoilage
Factors that influence microbiological activity of food
Prevention of food pathogenic organisms
CHAPTER THREE
Material and methods
Sample collection
Media used and sterilization method
Isolation methods n
The serial dilution technique
Plating and incubation condition
Gram reaction
CHAPTER FOUR
RESULTS
CHAPTER FIVE
Discussion
Conclusion
Recommendation.
References
