Bacteria multiplies under the right environmental conditions This experiment is aimed to find out how food can be evaluated for the presence of common food poisoning pathogens by convectional bacterial…
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The most common cause of food poisoning is bacteria. These bacteria cause symptoms such as vomiting, stomach cramps, headache, diarrhoea, fever or a combination of the above. Some food poisoning bacteria can cause death. Under the right environmental conditions, that is, warmth, food, moisture and time, bacteria can multiply through mitosis where one can split into two in every 10-20 minutes. Bacteria grow at temperatures between 5 and 63 OC and thrives at temperatures of about 37°C. Dried foods have a longer shelf life because bacteria needs moisture to grow. High levels of sugar or salt and acid is unconducive for the growth of bacteria. Bacteria also prefers foods that are high in protein and moisture. These high risk foods include meat, poultry, eggs and fish.
There are various types of food poisoning bacteria with each having own food sources. Salmonella is found in many types of raw meat, Listeria is found in raw poultry and other meats, Escherichia coli is found in raw meat, Clostridium perfringens is found in raw meat, vegetables, herbs and spices, while staphylococcus aureus is obtained from food handlers. (Ridgewell, 2001).
In the early 1980s, the number of recorded human cases of Salmonella enterica rose to over 10,000 cases in the UK, then increased for 20 years in England and Wales to a peak of 33,000 cases in 1997 (Cogan & Humprey, 2003). From 1998, the number has been decreasing till date. However, according to (Public Health England, 2014) there was an outbreak of Salmonella Enteritidis that caused three deaths and an outbreak of 247 cases from 158 on 15th of August 2014. There were 99 cases in Hampshire, 39 in Cheshire, 30 in London and 54 in the West Midlands. Salmonella Enteritidis is a bacterium that causes gastrointestinal illness and is often associated with poultry and eggs.
Salmonella belongs to the Enterobacteriaceae and are facultative anaerobic Gram-negative bacilli. Salmonella has an incubation
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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.
Raw and unprocessed food is naturally contaminated with a range of micro-organisms which may include pathogenic forms. The microbiology laboratory is concerned with testing foods to both determine the level of microbial contamination as well as to ascertain the presence of specific pathogen on foods.
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.
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.
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