Results indicate the overall standard in terms of hygiene of food processing and the food chain. The microbial levels permitted for food to be determined safe are regulated by law. The study is carried out in three stages performed as three experiments. In the first experiment, aerobic plate count is done for E.coli count and coliform count on given food item (Roberts, D, 2003, Gilbert et al, 2000). It is evident that coliforms and E.coli are present in human faeces. Their presence in food items can indicate post processing contamination. The aerobic count is used to determine the overall level of microbial contamination of food items and provides an indication for poor processing or post processing techniques especially where the count exceed the legal permitted levels. In the second experiment pre-cooked food is observed for faecal contamination. In the third experiment the quality of milk samples (pasteurized and raw) are checked for the presence of fecal contamination.
The Petri dish with colonies between 15 and 300 were selected to be significant in number whereas Petri plates with TMTC (too many to count) were not considered to be significant. Calculation is performed with the formula mentioned. Plates with dilution factor of 10-8 showed no growth and hence it is reported as < 20 CFU/g of food sample. The amount of sample plated is the volume of dilution pipette on the plate. Average value was chosen to get the exact value. For the dilution factor 10-4 CFU/g is 3 which is not normally expected.
The serial dilutions, or successive dilution of a specimen e.g. 1:10 dilution equals 1 ml of sample plus 9 ml of diluents, a 1:100 dilution equals 1 ml of a 1:10 dilution plus 9 ml of diluents. This is the process to enhance the probability of finding the most probable microorganism even at higher dilution. If the microorganism is present in the highest dilution then this is depicted when inoculated on the medium solidified on Petri
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Food Microbiology is the study of the microorganisms which inhabit, produce or contaminate food items. These microorganisms may be deleterious and are responsible for food spoilage. On the other hand, some of these microorganisms are essential for preparing various food items especially the dairy products like cheese, yoghurt and other fermented foods like bread and various beverages like beer and wine (Roberts, D, 2003)…
Bacteria were discovered by Anton Von Leeuwenhoek in 1676, which he called animalcules. Louis Pasteur in 1859 discovered that fermentation is an effect of microbial activity. Robert Koch postulated the ‘Germ Theory’ and went on to win the Nobel Prize in 1905.
In the present study, the unknown microorganism present in the Probiotics, maozrella cheese and camembert cheese were analyzed using the biochemical tests such as catalase, oxidase, latex agglutination, Gram’s staining and string test. From the biochemical results it was identified that the unknown microorganisms present in the given samples of probiotics, mozeralla cheese and camembert cheese were Lactobacillus sp, Streptococcus sp and Penicillium sp.
Using this model, we aim to understand the extent of change in the GI tract microbial count of streptozotocin injected diabetic rats compared to in normal rats based on a comparative assay of their glucose content, lactate content and the ratio of the GI tract to the body weights.
Human papilloma virus (HPV) 18-specific primers were used to amplify viral DNA. After 30 PCR cycles, the PCR products were subjected to agarose gel electrophoresis (AGE). Results showed that the genomic DNA of HeLa cells is contaminated with HPV-18 DNA
Through this study, we can observe the amazing reactions. The unknown microorganism was able to ferment sucrose anaerobically hence the production of carbon dioxide and the color change. From the obtained results, the identity of the unknown microorganism was the bacterium Proteus vulgaris.
Method: Food was evaluated for the presence of common food poisoning bacteria by convectional bacterial culture methods Total bacterial counts to determine (CFU/ul) and detection of different bacteria were done using both selective and non-selective media and
The author states that microbes can be classified into various groups depending on their morphological and biochemical features. The Lancefield grouping is a method of clustering catalase-negative, coagulase-negative bacteria according to the carbohydrate structure of bacterial antigens present on their cell walls.
4 pages (1000 words)Lab Report
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