Abstract: Vegetables are easily spoiled by different microorganisms with bacterial and fungal species during processing. Usually, vegetables are serving as carrier for pathogenic bacteria, parasites and viruses and lead to food borne illness outbreaks. The winged bean (Psophocarpus tetragonolobus) species is goes to the genus Psophocarpus, a tropical legume plant commonly known as the Goa bean, Manila bean, four-angled bean or four-cornered bean and Mauritius bean. The ability of bacteria to attached on surfaces and form a distinct biofilm can lead to food spoilage. Biofilm formation relies on three main parameters including the bacterial cells, the surface attached, and the surrounded medium but the attachment of bacteria to the surface is …show more content…
Throughout the study, four different types of bacteria were isolated from winged bean such E. coli, Listeria, Salmonella, and Shigella. Then, all the isolated bacteria were further analyzed for biofilm formation. As the results, only E. coli bacteria show the ability to form a biofilm on winged bean at room temperature. The other bacteria such as Listeria, Salmonella, and Shigella have not shown the biofilm formation. This could be due to the environment, temperature or the sample size which not being favourable factors for the formation. However, there is an urgent need to ensure the microbiological safety in food industries, especially in processed foods, like fresh-cut vegetables, in such a way that the lack of heat treatment does not promote the growth of potentially pathogenic microorganisms Abstract must be in fully-justified text, below the author information. The abstract is to be in 10-point Times New Roman, single-spaced type. The length of the abstract should be between 150-200 words. Keyword: Pathogenic bacteria, Psophocarpus tetragonolobus, biofilm, temperature, food industry Introduction Vegetables are easily spoiled by different microorganisms after
Identification of bacteria within Unknown Culture #21 In this experiment, an unknown culture of two different types of bacteria was assigned to each person, a number of tests were performed to isolate and identify these bacterial cells. Based on knowledge from the previous experiments completed in lab, a basic understanding of each type of bacteria was used to create a flow chart that would aid the process of identifying the unknown bacteria within the culture. A gram stain that is performed initially will narrow down the types of tests certain bacteria will and will not respond to. In addition to the gram stain, some of the tests that were used include, a catalase test, an Eosin methylene blue (EMB) agar test, a bile esculin test, and a 6.5% sodium chloride (NaCl) test.
The purpose of this lab report is to employ a myriad of skills, tools and, methods learned throughout this semester to perform the appropriate tests for the identification of the assigned unknown bacteria. Add more background information here!!! The most important tools and techniques used during this identification include aseptic technique, microscopic examination and, the use of selective and differential media. Aseptic technique is an important tool for microbiologists. It is imperative that aseptic technique is maintained throughout the length of any test to avoid any cross-contamination that may lead to inaccurate results.
Winnable Battle- Safe Food Objectives: Approximately 1 of 6 people in America get sick from eating contaminated food. Some people recover and few others may suffer from complication such as kidney failure, miscarriage or brain and nerve damage (10 Colorado winnable battles). In Colorado, there is at least 41% of foodborne outbreaks report and investigation each year. This is an enormous number that underscores the need for vigilance and highlights the importance of the food safety programs to identify foodborne illnesses (10 Colorado winnable battles).
Food is the sustaining life force that drives the human race forwards from day to day. As daily consumers of food products, it is automatically expected that the producers of such important products aim to produce goods that will help the consumer and attribute to their health. Unfortunately, this is not always the case. At the turn of the twentieth century, food sanitation in factories was at an all time low. Adding to this issue were the harsh conditions in which the workers were forced to work in.
Do you suspect that you have black mold in your Los Angeles home? Black mold is most commonly a greenish black color. In most cases, you can tell right away whether or not the mold in your home is black mold or not. While it is always advised that you get mold removed and taken care of, there are some types of mold that you should have removed right away. One of those types of mold is black mold.
Question: Is Mcdonald’s hamburgers safe to eat? Hypothesis: Mcdonald 's hamburger meat contains bacterias that are harmful to the human body. Test the Hypothesis •We can test Mcdonald’s hamburger meat for bacteria. If we find bacterias in the meat we should identify what type of bacteria it is, and what effect does it have on the human body.
Staphylococcus epidermidis is the organism that was identified based on the tests that I had conducted. The tests that I used to identify this organism were the coagulase test and the catalase test. My bacterium was beta hemolytic as well. First, a gram stain had to be done to determine whether the organism was a gram positive organism or a gram negative organism. This determined which set of tests that had to be done.
In the laboratory, identification of an unknown bacterium is often necessary. In the lab, a random sample consisting of three different bacteria was selected. The sample contained one gram-positive, one gram-negative paracolon, and one gram-negative coliform. The purpose of the experiment is to identify each of the three species that the mixture contained. After receiving an unknown mixture, the sample was streaked for isolation onto TSA, blood agar, and MacConkey plates.
How to Survive a Plaque by David France and United in Anger by Jim Hubbard are both historical documentary films that talk about the history of the organization created called ACT UP. ACT UP is for the AIDS activist movement from people with all different perspectives such as people from the trenches to people having the disease and fighting it. The film was made to expand the news on the movement and to try to show the effect AIDS had on people. Interviews, footage of protests and speeches from the members of ACT UP were all recoded for these films. They were all personal and true stories that were told to help the future generations and to prevent something similar happening again.
Being able to identify unknown microbes from systematic testing is what makes the field of microbiology so important, especially in infectious disease control. Using the testing procedure laid out by the microbiology field we are able to identify unknown bacteria present in our everyday lives, and along the way learn a lot about their characteristics that separate them from other types of bacteria. Being able to do this is vital in order for us to understand why microbes are present in certain places, how they are able to grow and what restricts their growth, that way they can be combatted if necessary. These techniques for determining unknowns are also important for isolating and testing infectious disease microbes in order to prevent spreading. Another important aspect of being able to identify unknown microbes is the
INTRODUCTION Infection Prevention and Control (IPC) is one of the most important agents in the prevention of hospital acquired infections or what we termed nosocomial infections. IPC channels every member of the hospital, which includes, healthcare providers (HCP), patients and the hospitals perse. It is important to practice IPC commandment to every hospital as well as community. The Palestinian Ministry of Health (MOH) adopted the national IPC protocol.
Escherichia Coli 0157: H7 This paper will specialize on a specific type of bacterial foodborne illness caused by the bacteria Escherichia Coli. E. coli was discovered by Theodore von Escherich in 1885. E.coli is a natural found bacteria that lies throughout the intestinal tract of warm blooded animals and comes in many forms only one of which is deadly. This form is E. coli 0157:H7 which can be caused by direct exposure to fecal matter to kill this rouge
Aseptic technique was initiated at the beginning of this experiment by cleaning the work surface with disinfected wipes. Personal protectives equipment was also worn. The material utilized in this experiment was: S. epidermidis culture broth, sterile cotton swab, streak plate, forceps in 70% alcohol, a lit tea light, and the three antibiotic disks (novobiocin, gentamicin, penicillin). The first step, I divided a plate into three quadrants and labelled them with the different antibiotic names. Using the lit tea light, like a bursen burner, I flamed the mouth of the S. epidermidis culture.
Nguyen Nguyen Professor Microbiology 1 May 18th, 2016 01MW – Staphylococcus Epidermidis The Staphylococcus Epidermidis is classified as bacteria. Scientists reckon it to Firmicutes phylum and adjust it in Bacillales order of Bacilli class. This bacteria belongs to Staphylococcaceae family.
Using chitosan as a food preservative allows for reuse of this waste, making its use environmentally beneficial; while also reasonably cheap and cost-effective in production and usage. - Its biodegradability also allows chitosan biofilms to be beneficial to the environment. - The chitosan film has antibacterial and antifungal properties, meaning that it ultimately prolongs shelf-lives of the foods which it coats. - As chitosan film is a polysaccharide which physically coats the food product, it offers the advantage of being edible,