Food Safety Micro Bio Lab report (1) (1)

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Food Safety Lab Report Danielle Pasternak Nov 26, 2023 10:49 PM Performed At Home BIOL 1020L Microbiology

Section 1. Abstract: The objectives of this report were to describe the importance of food safety and food safety in the home, define foodborne illnesses, explain how food becomes compromised by microbes and to discuss common methods used to preserve food safety. Regarding the experiment, the objective was to compare the microbial count and diversity that develops from unwashed versus washed lettuce and open versus fresh milk. By analyzing and interpreting the results, connections between these findings and the best practices for maintaining food safety within your own home can be concluded. The results showed that the opened milk and the unwashed lettuce contained the highest number and diversity of microbes. Section 2. Introduction and Background: According to data from the Centers for Disease Control and Prevention (CDC), approximately one out of every six Americans falls ill due to foodborne pathogens, resulting in around 3,000 deaths annually 1 . Foodborne illnesses are caused by the consumption of contaminated food containing harmful microorganisms. Such illnesses pose a considerable public health risk, emphasizing the importance of preventing their transmission. Achieving this goal requires a collective effort, with a strong focus on food processing and preparation practices at all levels, including individual households. 1 https://www.cdc.gov/foodborneburden/estimates-overview.html

Food safety is important as it directly affects our health and well-being. Consuming contaminated food can result in foodborne illnesses, ranging from mild discomfort to severe and even life-threatening conditions. Microbes, such as bacteria, viruses, parasites, and fungi, can compromise food safety in various ways. They can contaminate food during production, processing, or even in our own homes if proper handling and storage practices are not followed. Factors like inadequate cooking temperatures, cross-contamination between raw and cooked foods, poor hygiene, and improper food storage conditions can all contribute to microbial contamination. 2 This laboratory experiment aims to focus on the spread of microorganisms and food safety. Through examining the microbial count and diversity that develops from unwashed vs washed lettuce and open vs fresh milk, we can make conclusions about food storage and safety practices. To begin this experiment the property safety precautions were taken: washing hands, gloves, face mask, gloves,apron, and goggles. In addition, the work surface was disinfected by wiping it with a 10% bleach solution. In the experiment, two separate petri dishes were created by boiling the agar, dried and then labeled. One plate was divided into two and labeled “ fresh milk ” and the other “ opened milk. ” The other plate was also divided into two and labeled “ washed lettuce ” and “ unwashed lettuce. ” A separate sterile swab from the packet was moistened with distilled water and rubbed on the unwashed lettuce and washed with soap 2 https://www.fsis.usda.gov/news-events/events-meetings/food-safety-education-month-preventing-cross-con tamination#:~:text=Cross%2Dcontamination%20is%20the%20transfer,they%20are%20not%20handled%20pro perly .

and thoroughly dried lettuce. Then each swab was transferred onto its correctly labeled agar plate and completely coated with inoculant. A separate sterile swab from the packet was saturated with the milk that had been opened for 7 days and the fresh milk respectively. Then each swab was transferred onto its correctly labeled agar plate and completely coated with inoculant. The inoculated plates were placed bottom-side up (inverted) in the incubation location for 48 hours. All the used swabs were placed in a container of undiluted bleach and then thrown in the garbage. The work area was wiped down with a 10% bleach solution and items were washed and returned to the kit for further use. To clean up after the experiment, reusable equipment was soaked in a 10% bleach solution for 2 hours,then rinsed with tap water and allowed to dry before returning to the lab kit. Disposable equipment was soaked in a pure bleach solution for 2 hours before wrapping with paper towels, sealing in a plastic bag, and placing it in the garbage. The cultures were disposed of by soaking the containers and media in a pure bleach solution for 2 hours before taping closed, wrapping in paper towels, sealing in a plastic bag, and placing in the garbage. Lastly, the work area was wiped down with a 10% bleach solution and hands were washed. While there were no questions about forming a hypothesis in this lab, I assumed that the opened milk and unwashed lettuce would contain the highest number and diversity of microbes. Since the milk was opened for longer, it would allow for more microbes to form

and since the unwashed lettuce was not washed, it would have more microbes and germs on its surface. Section 3. Materials and Methods: The materials and/ or equipment used to conduct the experiment consisted of the student supplied materials and the science interacted kit supplied materials. The student supplied materials consisted of, one bottle of bleach, one bottle of distilled water, a digital camera or smartphone, a coffee cup, hand soap, isopropyl alcohol (rubbing alcohol), a large cooking pot with a minimum depth of 8 inches, fresh unwashed leaf lettuce, an oven mitt, a roll of paper towels, two small containers of milk, a source of tap water, and a stove or hotplate. The science interacted kit supplied materials consisted of an apron, a face mask with ear loops, two pairs of gloves, a pair of safety goggles, a permanent marker, two petri dishes that are 60 mm, two sterile swab packs ( two per pack) one test tube rack measuring 6 x 21 mm, one test tube clamp, 1 tryptic soy agar (TSA) 18 mL tube. Part one involves the preparation and inoculation of agar plates. Approximately 1 hour before starting the exercise, two agar plates are poured. A work area is cleared and all necessary materials are gathered. Safety precautions, such as wearing gloves, a face mask, apron, and goggles, are taken. The work surface is disinfected with a 10% bleach solution. The bottom of each agar plate is divided into two sections and labeled accordingly "washed

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