Report slides SIWES ABIOYE MAYOWA JOHNSON
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Transcript of Report slides SIWES ABIOYE MAYOWA JOHNSON
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PRESENTATION ON STUDENT’S INDUSTRIAL WORKS EXPERIENCE SCHEME (SIWES)
ABIOYE MAYOWA JOHNSON14D/57MB/446
Presented by
HELD AT
NIGERIAN INSTITUTE FOR OCEANOGRAPHY AND MARINE
RESEARCH 3, WILMOT POINT ROAD, BAR BEACH,
VICTORIA ISLAND, LAGOS STATE.
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OUTLINEI Background of Establishment II Departments
A. Fish Technology Department B. Biological Oceanography C. Marine Biology Unit D. Biotechnology Department E. Central Laboratory
III Microbial Analysis of FishIV Value AdditionV Algae Growth Inhibition test VI Summary
Experience Gained Problems Encountered Recommendations Conclusion.
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The Nigerian institute for oceanography and marine research (NIOMR) was established in November 1975 by the research institutes’ establishment order 1975. The main research departments in the institute are;i. Fisheries resourcesii. Marine geology/geophysics/biologyiii. Biological oceanographyiv. Physical and chemical oceanographyv. Aquaculturevi. Biotechnologyvii. Fish technology/product development
I BACKGROUND OF ESTABLISHMENT
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FISH TECHNOLOGY DEPARTMENTA) Microbiology unitResearch into the safety process of foodB) Chemistry unitTo evaluate the nutritional value for a fishery product e.g. subjecting a sample to proximate analysis.
AQUACULTURE DEPARTMENT(A) Microalgae unit: are a renewable source of feed, fuel and nutrition. It is used for feed fish.
II DEPARTMENT/UNITS/FUNCTIONS AND SPECIFIC PLACE POSTED
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BIOLOGICAL OCEANOGRAPHY DEPARTMENTIt contains environmental factor and physiological mechanism, productivity and biodiversity.
MARINE BIOLOGY (MICROBIOLOGY OF WATER),Documentation of various aspects of the biology of identified resources
BIOTECHNOLOGY DEPARTMENTSequencing analysis of an organism’s genome.DNA sequences and perform genetic mapping to help understand disease.Extraction of DNA of fish for further analysis
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A major goal for the food processing industry is to provide safe, whole
some and acceptable foodto the consumer. Control of
microorganisms is essential to meet this goal. This control is partly
exerted through processing and preservation techniques that eliminate microorganisms or
Prevent their growth.
III MICROBIAL ANALYSIS OF FISH
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Smoked catfishFresh catfish(Clarias gariepinus)mortar and pestleSpatulaEthanolBeakerTest tubeAgar plateWeighing balanceAluminium foil Distilled water e.t.c
MATERIALS
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SMOKED FISH IN A NYLON WEIGHING BALANCE
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SAMPLE PREPARATIONCollection of fish sampleNIOMR jetty and from smoking kin
NIOMR jetty
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Serial dilutionFish pounding and insertion into test tube
Media preparationAgar Preparation
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Bacteria colony countBacteria colonies were counted.
A plate containing Peniciliun
chrysogenum Colony counter
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Identification and characterization of the isolatesSub-cultured to obtain a pure culture and a gram-staining
.
Cultured plates
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ORGANISM ASSOCIATED WITH FRESH WATER FISHBacillus subtilis Staphylococcus aureus Salmonella typhiShigella sppStaphylococcus epidermidis
ORGANISM ASSOCIATED WITH SMOKED FISHStaphylococcus aureusBacillus subtilis
ORGANISM ASSOCIATED WITH CANNED FISHClostridium botulinumListeria
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PUBLIC HEALTH ADVICE
The pathogenic microorganisms implicated in the smoked fish samples are of public health importance.
Therefore, fish processors, retailers or vendors should be educated to observe strict hygienic measures.
Potable water should be used during processing of smoked fish and they should be properly cooked.
Proper storage of smoked fish is also necessary.
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Fried fish crackers
IV VALUE ADDITION
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Cutting
knobbing and washing
mincing of fish
minced fish mixed with starch, sugar,
salt and monosodium glutamate
moulded paste seamed
cooled and refrigerated
sliced and dried
packaging
FLOW CHART FOR FISH CRACKERS PRODUCTION
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CANNED CAT FISH
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Toxicity test of recipient water using skeletonema as the organism it is under bioassay, it is also known as safety assessment test. (a) It is a test conducted to know the degree to which substances can damage a living
or non- living organism.
(b) To observe the effect of effluent (produce/waste from companies’ e.g. oil company in Niger delta) on the organism at a different tropic level.
V ALGAE, GROWTH INHIBITION TEST
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Medias are prepared and sterilized.Different % of the material (either effluent or water soluble a fraction of diesel, spent oil, engine oil, petroleum e.t.c is added to the media.
A particular density of the microorganism to be tested is added to the media and kept to be observed every 24hours in the present of a light source.NB: every 24hours the organisms are viewed under the microscope to observer the effect which the toxic material has on the microorganisms every 24hours for 3days.
TEST
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PICTURES
Skeletonema
Conical flask containing media
Microscopic view of test organism
Magnetic Shaker
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VI SUMMARYPROBLEMS ENCOUNTEREDIt is suggested that some form of allowance should be given to the
students by the employers as a form of encouragement and to assist in their cost of living,
basically feeding, transportation and
accommodation especially in areas far from the students’
neighbourhood
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RECOMMENDATION
I recommend that more preference should be given to the power sector so as to provide adequate light to various research institutes
and laboratories in the country.
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CONCLUSIONIn conclusion, this program
has enabled students to gain a lot and many can
now practice the applied aspects of their various
disciplines and other related areas on their own.
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